This work is licensed under the Creative Commons Attribution 4.0 International License.
J. Paton, Z. Khatir, H. Thompson, N. Kapur, and V. Toropov, Thermal energy management in the bread baking industry using a system modelling approach, Applied Thermal Engineering, vol. 53, issue 2, pp. 340–347, 2013.Search in Google Scholar
M. Al-Nasser, I. Fayssal, and F. Moukalled, Numerical simulation of bread baking in a convection oven, Applied Thermal Engineering, vol. 184, p. 116252, 2021.Search in Google Scholar
F. H. Pask, J. Sadhukhan, P. Lake, S. McKenna, E. B. Perez, and A. Yang, Systematic approach to optimize industrial ovens for energy saving, 21st International Congress of Chemical and Process Engineering, CHISA 2014 and 17th Conference on Process Integration, Modelling and Optimisation for Energy Saving and Pollution Reduction, PRES 2014, vol. 4, no. 1, p. 2252, 2014.Search in Google Scholar
E. Purlis, Bread baking: Technological considerations based on process modelling and simulation, Journal of Food Engineering, vol. 103, issue 1, pp. 92–102, 2011.Search in Google Scholar
E. Purlis, Baking process design based on modelling and simulation: Towards optimization of bread baking, Food Control, vol. 27, issue 1, pp. 45–52, 2012.Search in Google Scholar
B. Zanoni, C. Peri, and S. Pierucci, A study of the bread-baking process. I: A phenomenological model, Journal of Food Engineering, vol. 19, issue 4, pp. 389–398, 1993.Search in Google Scholar
S. R. Ravula, D. Arepally, and A. K. Datta, Estimation of the energy requirement of bread during baking by inverse heat transfer method, Journal of Thermal Analysis and Calorimetry, vol. 148, issue 23, pp. 13297–13311, 2023.Search in Google Scholar
J. Zhang and A. K. Datta, Mathematical modeling of bread baking process, Journal of Food Engineering, vol. 75, issue 1, pp. 78–89, 2006.Search in Google Scholar
A. Romano, G. Toraldo, S. Cavella, and P. Masi, Description of leavening of bread dough with mathematical modelling, Journal of Food Engineering, vol. 83, issue 2, pp. 142–148, 2007.Search in Google Scholar
P. P. Packkia-Doss, S. Chevallier, A. Pare, and A. Le-Bail, Effect of supplementation of wheat bran on dough aeration and final bread volume, Journal of Food Engineering, vol. 252, pp. 28–35, 2019.Search in Google Scholar
E. Chiotellis and G. M. Campbell, Proving of bread dough II: Measurement of gas production and retention, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, vol. 81, issue 3, pp. 207–216, 2003.Search in Google Scholar
B. de Cindio and S. Correra, Mathematical modelling of leavened cereal goods, Journal of Food Engineering, vol. 24, issue 3, pp. 379–403, 1995.Search in Google Scholar
P. Shah, G. M. Campbell, S. L. Mckee, and C. D. Rielly, Proving of bread dough: Modelling the growth of individual bubbles, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, vol. 76, issue 2, pp. 73–79, 1998.Search in Google Scholar
L. Rinaldi, E. Chinellato, P. Martin, and F. Marcuzzi, Exploiting Scientific Machine Learning on Embedded Digital Twins, in Emerging Technologies in Computational Sciences for Industry, Sustainability and Innovation – Math to Product, ed. by M. Giacomini, S. Perotto, and G. Rozza, vol. 146 of Lecture Notes in Computational Science and Engineering, Cham: Springer, 2025.Search in Google Scholar
C. Krupitzer, T. Noack, and C. Borsum, Digital food twins combining data science and food science: system model, applications, and challenges, Processes, vol. 10, no. 9, p. 1781, 2022.Search in Google Scholar
F. Erdogdu, Mathematical modeling of food thermal processing: Current and future challenges, Current Opinion in Food Science, vol. 51, p. 101042, 2023.Search in Google Scholar
M. Kannapinn, M. K. Pham, and M. Schäfer, Physics-based digital twins for autonomous thermal food processing: Efficient, non-intrusive reduced-order modeling, Innovative Food Science & Emerging Technologies, vol. 81, p. 103143, 2022.Search in Google Scholar
P. Verboven, T. Defraeye, A. K. Datta, and B. Nicolai, Digital twins of food process operations: the next step for food process models?, Current Opinion in Food Science, vol. 35, pp. 79–87, 2020.Search in Google Scholar
M. E. Gurtin, An introduction to Continuum Mechanics, vol. 158 of Mathematics in Science and Engineering, New York: Academic Press, 1981.Search in Google Scholar
A. Quarteroni, Numerical Models for Differential Problems, 2nd edition, vol. 8 of Modeling, Simulation and Applications, Milano: Springer, 2014.Search in Google Scholar
S. Chevallier, R. Zúñiga, and A. Le-Bail, Assessment of bread dough expansion during fermentation, Food and Bioprocess Technology, vol. 5, issue 2, pp. 609–617, 2012.Search in Google Scholar
M. Stanke, V. Zettel, S. Schütze, and B. Hitzmann, Measurement and mathematical modeling of the relative volume of wheat dough during proofing, Journal of Food Engineering, vol. 131, pp. 58–64, 2014.Search in Google Scholar
E. Chinellato, F. Marcuzzi, and S. Pierobon, Physics-Aware Soft Sensors for Embedded Digital Twins, in Proceedings of Ninth International Congress on Information and Communication Technology, ed. by X.-S. Yang, S. Sherratt, N. Dey, and Joshi A., vol. 1013 of Lecture Notes in Networks and Systems, Singapore: Springer, 2024, pp. 417–427.Search in Google Scholar
