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Kadough: Knowledge assembly for bread dough processing  [Pre-competitive industrial project for the Pays de la Loire Region]

Development of a modelling tool for baking know-how.

Kadough Project. © INRA
Updated on 04/06/2016
Published on 02/08/2016

French bread-making is based on a multi-step process that transforms wheat flour into a dough and then into bread.  Because of the ancestral nature of this process, rich but empirical know-how has been generated; however, a scientific understanding of the changes undergone by the dough remains incomplete and little applicable in an industrial context.  In order to link these two types of knowledge, the aim of the project is to develop a computer tool that can predict the sensory quality of a dough based on automated reasoning which reproduces that of an expert in the field.

In this context, the regional KADOugh (Knowledge Assembly on Dough) project, managed by Food Development and involving INRA (Research Unit on Biopolymers - Interactions and Assemblies (BIA) at the Angers-Nantes Research Centre) and partners in the BVP sector (breads, Viennoiserie and pastries), was set up in order to extend the modelling of bread dough mixing to bakery products other than French bread, and to represent other essential operations in the bread-making process by exploiting existing scientific models or to develop innovative models, so as to obtain a more complete model of the bread-making process.
The aim of the project is to propose an upgradable tool to model bread making know-how that will:

  1. reflect the mixing and shaping processes for three types of baking dough (French bread, tin loaves and brioche);
  2. assemble the scientific knowledge, existing models and know-how that are available at present;
  3. generate a predictive, user-adjustable and upgradable predictive tool.

This project will notably be the subject of a PhD thesis, supervised jointly by Food Development and the INRA Centre in Angers-Nantes.