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This research marks the discovery of a method by which bread doneness may be determined based on the elastic properties of the loaf as it bakes. The purpose of the study was to determine if changes in bread characteristics could be determined by non-contact methods during baking, as the basis for improved control of the baking process. Current control of the baking process is based on temperature and dwell time, which are determined by experience to produce a produce which is approximately "done." There is no quantitative nondestructive direct measurement of the property of interest, doneness. An ultrasonic measurement system was developed to measure the response of the loaf to an external stimulus. "Doneness," as reflected in the internal elastic consistency of the bakery product, is assessed in less than 1/2 second, and requires no closer approach to the moving bakery product than about 2 inches. The system is designed to be compatible with strapped bread pans in a standard traveling-tray conmiercial oven.

Inferring bread doneness with air-pulse/ultrasonic ranging measurements of the loaf elastic response