Design Experiments to Optimise Assignment Sample
Introduction
Bread (history, nutritional values, importance, etc.)
Bread is a food which is taken by all the people around the world. Some take it as breakfast, some as snack while some consider bread as their main food. Bread is basically a mixture of flour and water which is baked over a heat (Sajdakowska,2020). According to the research made bread was initially made in and around 8000 BC in the middle East, specially in Egypt. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico. With the years passing by, the people around the world began to create and bake their own version of bread (Granfeldt,2021). During the British medieval times the bread stated their status as well (Nalbant,2007). They had breads which showed difference between the rich and poor. However, with time rolling on the process of bread making changed and with this the addition of chemicals in the bread started around 20th century. This addition of chemicals kept the bread for a longer time and also whiter and softer. This way the bread evolved in different ways. Now, bread is made and consumed in different ways. When it comes to nutritional values and it’s benefits, every bread has it’s own value (Zhang,2014).
Bread making process
There are different kinds of bread, such as white bread, brown bread, Ezekiel bread, rye bread etc. All these breads hold the similar nutritional value but also differs in some ways. Such as, there are some breads which cannot be taken by some patients. Although breads are a good and healthy food for many people. Breads that’s are made of sprouted grains includes protein , fibres, vitamins etc. While in a processed white bread it contains very less nutrients. The white bread which we take are processed which loses its nutrients most of the time during it’s processing. However, people still opt for this bread. While the white bread also contains huge amount of carbohydrates. Which is why people with sugar problems eat lesser white breads. While there are whole grain bread as well. This type of bread undergoes less processing and thus it doesn’t lose the nutrients. Many people also prefer to take this type of bread as it has got more nutritional value. Breads are this made with its own set of nutrition and so it has its own value. And people purchase it according to their needs. Bread is really important diet for every individual. This is because bread has been made with the whole grain and whole grain itself provides a good nutrients to the body. It is considered as an important source of the dietary fibre . This bread helps in keeping our digestive system healthy and also most importantly it helps in controlling the sugar levels and cholesterol in our body. It makes us feel full for a longer period of time. Which is why people usually take bread as their breakfast and go for work. As mentioned above, bread is really important in ones life. When it comes to it’s expenses it is affordable and cheap. Everyone can afford bread. Some people survive by bread alone (Jacob,2007). The importance of bread is not valued many at times but we should know that this bread does not only keeps us healthy but also helps us in many ways through it’s nutritional values present in it. As we know that we need carbohydrate in our first for energy. And it is bread which will give us the required carbohydrate (Smith,1984).
Summary
Bread making process is quite simple because it is a mixture of flour, water, yeast and salt. The first step to making a bread is to grind the grain which will be used as a flour. Then, mix the flour with water, yeast , salt and other ingredients according to your own taste. Mix them well and knead a dough our of it. It is important to mix the ingredients in a correct proportion in order to get a perfect bread. Then kneading should be done extremely well enough because this is the most important part of making a bread. Final step would be to bake it in an average temperature for around 40 minutes (Tekindal,2012).
DoE Method
The DoE method of making the bread shows that there are ways to make a bread which will help in keeping the bread for a longer period of time. Here the dough should be perfect as it depends on the kneading of the dough that makes the bread great. If the kneading is done well then the outcome of the bread will surely be great. The processing time is also important in this method. The ingredients which are needed for the processing is kept well closed and processed in a good conditions. This way the perfect bread is baked (Melis,2019).
As mentioned above, we have seen how bread has evolved over the years, it’s nutritional value, it’s importance, the various process of making bread etc. bread was initially made in and around 8000 BC in the middle East, specially in Egypt. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico (LEGRAS,2007). Although breads are a good and healthy food for many people. Breads that’s are made of sprouted grains includes protein , fibres, vitamins etc. While in a processed white bread it contains very less nutrients. The white bread which we take are processed which loses its nutrients most of the time during it’s processing. Bread is really important diet for every individual. This is because bread has been made with the whole grain and whole grain itself provides a good nutrients to the body. It is considered as an important source of the dietary fibre . This bread helps in keeping our digestive system healthy and also most importantly it helps in controlling the sugar levels and cholesterol in our body (Karna,2012).
Experiment design using Taguchi Array
Taguchi array
This taguchi array implies that the additional of the individual or of the main effects of the independent variables on the performance parameter are considered as separable. Through this process it can ve found that the process of the bread making is not as simple as it seems especially when a chemical is being used. This is because when there are various chemicals bused it is used according to the limits. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico. In this method the temperature should be set in the first place and make sure that everything is settled with its own set of the temperature . The flow rate should be as perfect as the bread. Only through this the bread will be perfect. The design of the parameters should also be processes and also make sure that there is no mistake in it. The number of parameters that should be leveled at must be perfect. The yeast should be added according to how much the flour is being used. Such as, there are some breads which cannot be taken by some patients. Although breads are a good and healthy food for many people. Breads that’s are made of sprouted grains includes protein , fibres, vitamins etc. While in a processed white bread it contains very less nutrients. The white bread which we take are processed which loses its nutrients most of the time during it’s processing. However, people still opt for this bread. While the white bread also contains huge amount of carbohydrates. Then conduct the experiment in the complete array to collect data on the effect of the performance measure. This is basically how the taguchi array method is used for baking a bread.
Explain the factors to be optimised and response
Data analysis
Through this research it can be seen how important bread is. It’s nutritional value, it’s importance, the various process of making bread etc. bread was initially made in and around 8000 BC in the middle East, specially in Egypt. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico. Although breads are a good and healthy food for many people. Breads that’s are made of sprouted grains includes protein , fibres, vitamins etc. We have also seen how the taguchi array method is used for the baking of bread. This is because when there are various chemicals bused it is used according to the limits. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico. In this method the temperature should be set in the first place and make sure that everything is settled with its own set of the temperature . The flow rate should be as perfect as the bread. Only through this the bread will be perfect. The design of the parameters should also be processes and also make sure that there is no mistake in it.
Discussion
An experimental design technique that is rigorous in its organisation and analysis has been used in a number of fields for many years, including medicine, and is still in use today. This notion has lately gained popularity in the manufacturing industry as a time- and money-saving method of generating new items and improving the overall quality of existing ones that is both cost-effective and time-saving. The Taguchi approach, which was previously used in a lab setting to produce high concentrations of monacolin K, has been adapted to produce large quantities of monacolin K. As previously described, an upscaled fermentation process capable of producing large quantities of monacolin K has been developed on the basis of the Taguchi approach. In order to obtain large quantities of monacolin K in the laboratory, the Taguchi method was applied. Although other optimization techniques (such as response surface methodology) are widely used in the food processing industry, only a few studies have looked at the relevance of Taguchi’s method for the development of distinctive bread products. With the Taguchi technique, it is possible to avoid the drawbacks of normal optimization methods while still achieving superior results, which is a considerable benefit over conventional procedures (such as the response surface methodology; RSM). As demonstrated in their research, the Taguchi technique may be used to improve the quality of egg–shortening cakes by including it into the process. If you are using the Taguchi approach for process optimization, you will be using a single quality criterion to find the best possible combination of variables and parameters to use in your process. Production lines, which are used to complete a single activity within a day’s shift, typically require more than one characteristic to be present, which is why they are referred to as “production lines” (multiple objectives). In order to avoid this, nonlinear interactions between control components must not be disregarded throughout the control system design. As a result, multidimensional processes can benefit from the use of grey system theory, which can aid in the optimization of their operation and performance.
In the words of Professor Deng Julong, the grey system theory was first proposed in the early 1980s and has been in use ever since then.
Even when just a small amount of information is available, it is feasible to establish the link between sequences by employing a technique known as grey relational analysis (GRA), which was derived from grey system theory and refined from grey system theory. Grey relational analysis is a technique that was created as a result of the study of grey systems.
For the objective or ideal sequence and the comparable sequence in a given system to explain the trend relationship between them, the objective or ideal sequence and the comparable sequence in a given system must be used in conjunction with the relational grade, which is defined as a way of quantifying the relevancy between two sequences or systems. In general, when the relationshipal grades are close to one, it indicates that the reference and comparison sequences are the most likely to be consistent with one another, and vice versa, when the relationshipal grades are far from one. If the relational grade is nearing zero, it is conceivable that there has been no progress toward concordance between the reference sequence and the comparison sequence. In comparison to standard statistical procedures, GRA is favoured because it requires less data points than normal statistical processes and does not impose any restrictions on the sorts of data that may be used. GRA is also faster than traditional statistical procedures. Grass-roots analysis is also less expensive than typical statistical procedures. For the purpose of determining the level of contamination in commercial soy sauces, Chen et al. used the GRA technique to distinguish between undried roselle samples frozen at -20°C and roselle samples dried at 20, 50, 75, and 85°C, respectively, to determine the level of contamination in commercial soy sauces. The GRA approach was used to identify and categorise undried roselle samples that had been frozen at -20°C, as well as undried roselle samples that had been dried at 20, 50, 75, and 85°C, among other temperatures. It has also been established that, when used together as an integrated system, the Taguchi technique and GRA are useful tools for optimising a wide variety of performance characteristics in the food production process, and this has been confirmed to be accurate (see Figure 1).
To dry the fish for their experiment, the scientists used Taguchi grey relational analysis, which was developed by Taguchi. This approach was chosen because it was based on performance factors such as the fish’s colour measurement value, which was considered important.
The weakness and strength of Taguchi method
A Taguchi–GRA approach, which is a combination of Taguchi and grey relational analysis, was used to investigate the impact of processing parameters on the quality of Djulis sourdough bread and discover optimal settings for the production of new bakery products with multiple characteristics, the researchers discovered in this study. Along with its look, consumers place a high value on the bread’s other attributes, which include its scent, colour, and texture, in addition to its overall flavour. At least for the time being, the bread sector appears to be missing a systematic approach to product development that is capable of taking into account a number of different objectives at the same time. Because of this, the Taguchi–GRA optimization approach studied in this paper might prove to be a feasible optimization strategy that could be used in bakeries and other food-related enterprises in the future. This research resulted in the development of a unique Taguchi–GRA approach, which may be used in the future to create bakery goods that are more individually tailored to fulfil the demands of end consumers. This example demonstrates that sensory evaluation alone is not always adequate for finding the finest bread products. Using both instrumental and sensory research to evaluate a product’s quality requirements can, as a result, contribute to the overall increase in a product’s overall quality.
Conclusion.
In conclusion it can be seen that the important of bread is not being as valued as it need s to bw. However there are many people around the world that survive on bread alone. This is the reason why bread is considered important. Bread is a food which is taken by all the people around the world. Some take it as breakfast, some as snack while some consider bread as their main food. Bread is basically a mixture of flour and water which is baked over a heat. According to the research made bread was initially made in and around 8000 BC in the middle East, specially in Egypt. It is said that, during those times they would crush the grain with the tools that they had and the bakers produced which we now very commonly called as the chapatti in India and Tortilla in Mexico. With the years passing by, the people around the world began to create and bake their own version of bread. During the British medieval times the bread stated their status as well. They had breads which showed difference between the rich and poor. However, with time rolling on the process of bread making changed and with this the addition of chemicals in the bread started around 20th century. The flow rate should be as perfect as the bread. Only through this the bread will be perfect. The design of the parameters should also be processes and also make sure that there is no mistake in it. The number of parameters that should be leveled at must be perfect. The yeast should be added according to how much the flour is being used. Such as, there are some breads which cannot be taken by some patients. Although breads are a good and healthy food for many people. Breads that’s are made of sprouted grains includes protein . This bread helps in keeping our digestive system healthy and also most importantly it helps in controlling the sugar levels and cholesterol in our body. It makes us feel full for a longer period of time. Which is why people usually take bread as their breakfast and go for work. The processing time is also important in this method. The ingredients which are needed for the processing is kept well closed and processed in a good conditions. This way the perfect bread is baked. Therefore, bread should be valued and also the process of bread making should be learned and done in a proper way. This shows that the bread is indeed a healthy diet for our life and everyone can consume it according to their health issues.
Reference
Bobrow-Strain, A., 2012. White bread: a social history of the store-bought loaf. Beacon Press.
Freddi, A. and Salmon, M., 2019. Introduction to the Taguchi method. In Design principles and methodologies (pp. 159-180). Springer, Cham.
Granfeldt, Y., Björck, I. and Hagander, B., 1991. On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from’pasta ingredients’. European Journal of Clinical Nutrition, 45(10), pp.489-499.
Granfeldt, Y., Björck, I. and Hagander, B., 2021. On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from’pasta ingredients’. European Journal of Clinical Nutrition, 45(10), pp.489-499.
Jacob, H.E., 2007. Six thousand years of bread: Its holy and unholy history. Skyhorse Publishing Inc..
Kackar, R.N., 1985. Off-line quality control, parameter design, and the Taguchi method. journal of Quality Technology, 17(4), pp.176-188.
Karna, S.K. and Sahai, R., 2012. An overview on Taguchi method. International journal of engineering and mathematical sciences, 1(1), pp.1-7.
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LEGRAS, J.L., Merdinoglu, D., CORNUET, J.M. and Karst, F., 2007. Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history. Molecular ecology, 16(10), pp.2091-2102.
Melis, S., Morales, W.R.M. and Delcour, J.A., 2019. Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products. Food chemistry, 298, p.125002.
Nalbant, M., Gökkaya, H. and Sur, G., 2007. Application of Taguchi method in the optimization of cutting parameters for surface roughness in turning. Materials & design, 28(4), pp.1379-1385.
Pickering, P. and Tyrell, A., 2000. The people’s bread: a history of the Anti-Corn Law League. Bloomsbury Publishing.
Sajdakowska, M., Gębski, J., Jeżewska-Zychowicz, M. and Królak, M., 2020. Consumer choices in the bread market: The importance of fiber in consumer decisions. Nutrients, 13(1), p.132.
Smith, R.E.F. and Christian, D., 1984. Bread and salt: a social and economic history of food and drink in Russia. Cambridge University Press.
Tekindal, M.A., BAYRAK, H., ÖZKAYA, B. and Yasemin, G.E.N.Ç., 2012. Box-behnken experimental design in factorial experiments: the importance of bread for nutrition and health running head. Turkish Journal of Field Crops, 17(2), pp.115-123.
Zhang, H., Zhu, B., Qi, B., Gou, X., Dong, Y., Xu, C., Zhang, B., Huang, W., Liu, C., Wang, X. and Yang, C., 2014. Evolution of the BBAA component of bread wheat during its history at the allohexaploid level. The Plant Cell, 26(7), pp.
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