Modeling of changes in spectral characteristics of bread crust during baking

The color of the crust is a significant feature of bread and bakery products. The formation of the color of bread crust depends on the physical and chemical characteristics of the raw materials used in the dough. The presentation of images of bread crust during baking by color models such as RGB or Lab has many limitations, making it difficult to track its change. This paper describes experimental system for tracking change the color of the bread crust during baking. Four mathematical models are studied of change of coefficient area under curve of spectral characteristics of bread crust. An exponential model is fitted to the experimental data. The effects of the model parameters were also studied by sensitivity. It was proved that the obtained exponential mathematical model is adequate.