An analysis of capability in a bread making industry
In large scale industrial baking, problems with continuity are not uncommon and specification demands are used to keep produced units equal. Many factors may affect the bread making process including status of raw-material, temperatures in production area and the fermentation process. In this thesis...
| Autor principal: | |
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://stud.epsilon.slu.se/13238/ |
| _version_ | 1855572210958204928 |
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| author | Frick, Johanna |
| author_browse | Frick, Johanna |
| author_facet | Frick, Johanna |
| author_sort | Frick, Johanna |
| collection | Epsilon Archive for Student Projects |
| description | In large scale industrial baking, problems with continuity are not uncommon and specification demands are used to keep produced units equal. Many factors may affect the bread making process including status of raw-material, temperatures in production area and the fermentation process. In this thesis, the production of hot dog buns has been investigated. Sweden’s largest producer of hot dog buns, Korvbrödsbagarn, detected variations in size among buns produced from the same production line. The aim of this thesis is to find what causes these variations and investigate the capability of the production line. This was done by measuring factors such as temperature, relative humidity, dough temperature, the fermentation process, oven temperatures etc. The measured parameters were compared to measurement of buns (height, length and width) produced and analysed with principal component analysis. The results were further analyzed with ANOVA and Tukey’s comparison. The result from this showed that 1.6 % of the produced buns reaches the set specifications. Most variations in measurements are in width of the buns. Weather changes and temperature drops affect the relative humidity within the bakery and that may cause some variations of the produced units. Furthermore, this investigation shows that the production line could be improved in proving chamber and ventilation to optimise the process. Increasing the dough weight of every bun leads to greater percentage of produced units within set specifications. By adjusting the specifications with ±1 mm in every dimension more buns would be approved. |
| format | Second cycle, A2E |
| id | RepoSLU13238 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2018 |
| publishDateSort | 2018 |
| record_format | eprints |
| spelling | RepoSLU132382018-09-04T11:29:17Z https://stud.epsilon.slu.se/13238/ An analysis of capability in a bread making industry Frick, Johanna Food science and technology In large scale industrial baking, problems with continuity are not uncommon and specification demands are used to keep produced units equal. Many factors may affect the bread making process including status of raw-material, temperatures in production area and the fermentation process. In this thesis, the production of hot dog buns has been investigated. Sweden’s largest producer of hot dog buns, Korvbrödsbagarn, detected variations in size among buns produced from the same production line. The aim of this thesis is to find what causes these variations and investigate the capability of the production line. This was done by measuring factors such as temperature, relative humidity, dough temperature, the fermentation process, oven temperatures etc. The measured parameters were compared to measurement of buns (height, length and width) produced and analysed with principal component analysis. The results were further analyzed with ANOVA and Tukey’s comparison. The result from this showed that 1.6 % of the produced buns reaches the set specifications. Most variations in measurements are in width of the buns. Weather changes and temperature drops affect the relative humidity within the bakery and that may cause some variations of the produced units. Furthermore, this investigation shows that the production line could be improved in proving chamber and ventilation to optimise the process. Increasing the dough weight of every bun leads to greater percentage of produced units within set specifications. By adjusting the specifications with ±1 mm in every dimension more buns would be approved. Problem med kontinuitet i storskalig brödtillverkning är inte ovanligt och specifikationer på bröd används ofta för att slutprodukterna ska vara jämna. Olika faktorer kan påverka brödtillverkningen, kvalitet på råvaror, temperaturer i produktionslokalen och jäsningsprocessen är några. I den här uppsatsen har en produktionslinje som producerar korvbröd undersökts. Detta då Sveriges största korvbrödstillverkare, Lantmännen Unibake upptäckt att deras korvbröd skiljer sig från varandra storleksmässigt. Syftet med den här studien är att hitta vad som orsakar dessa variationer. Detta gjordes genom att undersöka kapabiliteten på linjen och mäta parametrar som temperatur, luftfuktighet, degtemperatur och jäsningsprocess. Alla parametrar utvärderades med principalkomponentanalys. Resultaten av detta utvärderades med ANOVA och Tukey-jämförelser. De resultat som hittades visar att enbart 1,6% av de producerade bröden uppfyller specifikationskraven. De flesta variationerna syns i brödens bredd. Väderförändringar och sjunkande temperaturer påverkar luftfuktigheten i produktionslokalen, vilket orsakar en viss del av problematiken med storleksvariationer. Vidare visar den här undersökningen att produktionslinjen kan förbättras, framförallt i jässkåpet och ventilationssystem för att optimera tillverkningsprocessen. Högre degbitsvikt visar sig ge en större andel bröd inom de satta specifikationsramarna. Genom att justera specifikationerna med ± 1 mm i varje riktning blir betydligt fler bröd godkända. 2018-03-27 Second cycle, A2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/13238/7/frick_j_180328.pdf Frick, Johanna, 2018. An analysis of capability in a bread making industry. Second cycle, A2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-9333 eng |
| spellingShingle | Food science and technology Frick, Johanna An analysis of capability in a bread making industry |
| title | An analysis of capability in a bread making industry |
| title_full | An analysis of capability in a bread making industry |
| title_fullStr | An analysis of capability in a bread making industry |
| title_full_unstemmed | An analysis of capability in a bread making industry |
| title_short | An analysis of capability in a bread making industry |
| title_sort | analysis of capability in a bread making industry |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/13238/ https://stud.epsilon.slu.se/13238/ |