Implementation of fuzzy logic in determining dough development rate of bakery products

HIGHLIGHTS

• What: In this study the fuzzy system was designed to control the oven temperature and the proofing time of bakery The case study that will be analyzed in this study is to determine the level of dough development resulting from the medium baking temperature with a value of 185 and a long proofing time with a value of 115.
• Who: Kharisma from the Food Quality Assurance Supervisor, College of Vocational Studies, IPB have published the article: (TITLE), in the Journal: (JOURNAL)
• How: The calculation results are obtained by the moment formula as below . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.