Optimization of Bread Baking Parameters Using Taguchi Method: A Case Study of the University of Benin, Ugbowo Bakery

Ogie Nosa Andrew

 

Accepted 23rd September, 2021

Abstract

 

This study optimizes bread baking parameters in a bakery domiciled in the University of Benin, Ugbowo, Benin City, Edo state, using the Taguchi method of experimental design. The study focused on the problems of having breads of good quality arising from the outcomes of the process in relation to the product output. The controllable factors of product design in relation to product output corresponded considerably. After adopting the Taguchi technique with L9(3³) orthogonal array, and signal to noise ratio, the optimum setting parameters for manufactured bread quality revealed that mixing type(high), had the most significant effect on product quality, with a baking temperature of 150⁰c and a duration of 30minutes. It was also seen that temperature and time had the least significant factors respectively. 

 

Keywords: Bread, optimization, mixing type, baking duration, baking temperature, oven, signal to noise ratio.

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