The timeline for the project with the identification code QL24010110, "Energy Savings in Bread Baking by Optimizing Temperature Regimes Using Numerical Models, Correlations, and Artificial Intelligence," spans from March 2024 to December 2028.

Project goals:
1. **Optimization of baking temperature regimes for different types of ovens**: The main objective is to optimize the baking temperature regimes while achieving the desired organoleptic parameters of bakery products (including minimal levels of process contaminants). This should be accomplished with the lowest possible heat consumption and thermal losses, including cooling losses of the products.
2. **Development of a universal model and methodology for baking optimization**: Based on the optimization of temperature regimes, a model and methodology will be developed for efficient baking of bread and wheat products, tailored for practical use in bakeries.
3. **Development of software for baking process optimization**: The goal is to create intuitive, industry-verified software for bakeries that minimizes energy consumption while enhancing efficiency and productivity.