Some parts of the process are well understood, and suitable sensors and control systems exist. However, there are still many areas where systems need development, or perhaps refinement. A few will be described here, but an in depth discussion is needed to fully ascertain the needs and issues related to these technologies. A typical bread production line will run at 6-10,000 pounds per hour, with each step requiring sequence and process control to prevent what can amount to sizable production losses if the process gets out of control. The most obvious biological process going on is that related to preparation and control of live yeast, and the various steps of sugar metabolism by the yeast to effect fermentation.
Fermentation produces the flavor and gas cell structure of the finished product.
Obviously, time and temperature are critical measurements. However, the age of the yeast when received, and the degree of initial activity are important in order to remove some of the variables. The trick is to measure the fermentation rate in a mass of dough, similar to a plastic material, and the placement of any sensors must average the overall effect, and not be dependent on the environment of one particular gas cell. Some work was done a few years ago using gas chromatography and mass spectroscopy, using specially designed multi point sensors. This area still needs more development.