Method for making bread, a household appliance, a computer readable medium and computer program product

A method of training a processing apparatus, which comprises the steps of:

• generating training data by using the processing apparatus under predefined conditions, including, providing different dough samples having fermentation statuses differing from each other, and for each of the different dough samples:
• disposing a specific predetermined amount and number of ingredients for making a respective dough sample in an agitator vessel;
• mixing the ingredients to form the respective dough sample;
• allowing fermenting of the respective dough sample;
• monitoring fermentation of the respective dough sample by use of a volatile organic compound (VOC) sensor, the VOC sensor providing a sensor signal dependent on a concentration of VOC molecules set free from the respective dough sample during fermenting;
• analyzing the sensor signal to determine a current fermentation status of the respective dough sample;
• comparing the current fermentation status with a predefined different fermentation status provided individually for each of the dough samples;
• providing a control signal for the respective dough sample indicating that baking should be started in dependence on a comparison;
• baking the respective dough sample at a predetermined temperature for a predetermined time to form a respective bread sample;
• analyzing respective bread samples by measuring specific characteristics of the respective bread samples obtained from corresponding said dough samples;
• processing the specific characteristics of different said bread samples and corresponding individual predefined different fermentation statuses of the respective dough samples to identify a correlation between the specific characteristics of the different bread samples and the individual predefined different fermentation statuses of the respective dough samples;
• generating the training data based on an identified correlation to train the processing apparatus;
• and
• applying the training data on a machine-leaning model using supervised learning.

A non-transitory computer program product containing computer executable instructions, which, when executed by a computer, cause the computer to carry out the following steps:

• analyzing a sensor signal of a volatile organic compound (VOC) sensor used for monitoring fermentation of dough, wherein the VOC sensor provides the sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting to determine a current fermentation status of the dough;
• comparing the current fermentation status with a predefined fermentation status;
• providing a control signal indicating that baking should be started in dependence on a comparison;
• and/or
• training a processing apparatus, where training data is generated by using the processing apparatus under predefined conditions and providing different dough samples having fermentation statuses differing from each other, and for each of the different dough samples:
• disposing a specific predetermined amount and number of ingredients for making the dough sample in an agitator vessel;
• mixing the ingredients to form a respective dough sample;
• allowing fermenting of the respective dough sample;
• monitoring fermentation of the respective dough sample by use of the VOC sensor, wherein the VOC sensor provides the sensor signal dependent on the concentration of the VOC molecules set free from the respective dough sample during fermenting;
• analyzing the sensor signal to determine a current fermentation status of the respective dough sample;
• comparing the current fermentation status with a predefined different fermentation status provided individually for each of the dough samples;
• providing the control signal for the dough sample indicating that baking should be started in dependence on a comparison;
• and
• baking the respective dough sample at the predetermined temperature for the predetermined time to form the respective bread sample;
• processing characteristics of different said bread samples and corresponding individual predefined different fermentation statuses of the respective dough samples to identify a correlation between the characteristics of the different bread samples and the individual predefined different fermentation statuses of the respective dough samples obtained by analyzing the bread samples;
• and
• generating the training data based on an identified correlation in order to train the processing apparatus.

A household appliance, comprising:

• an agitator vessel for disposing a predetermined amount and number of ingredients for making a dough;
• an agitator device for mixing the ingredients disposed in said agitator vessel to form the dough;
• a fermentation vessel allowing fermenting of the dough;
• an oven for baking the dough at a predetermined temperature for a predetermined time;
• a volatile organic compound (VOC) sensor monitoring fermentation of the dough, said VOC sensor configured to provide a sensor signal dependent on a concentration of VOC molecules set free from the dough during fermenting;
• a processor configured to analyze the sensor signal to determine a current fermentation status of the dough;
• and
• a comparator configured to compare the current fermentation status with a predefined fermentation status, said comparator is further configured to provide a control signal dependent on a comparison, indicating that baking should be started.