Characterization of dough baked via blue laser

Depth of heat penetration and temperature must be precisely controlled to optimize nutritional value, appearance, and taste of food products. These objectives can be achieved with the use of a high-resolution blue diode laser-which operates at 445 nm-by adjusting the water content of the dough and the exposure pattern of the laser. Using our laser, we successfully cooked a 1 mm thick dough sample with a 5 mm diameter ring-shaped cooking pattern, 120 repetitions, 4000 mm min−1 speed, and 2 W laser power. Heat penetration in dough products with a blue laser is significantly higher compared to with an infrared laser. The use of a blue laser coupled with an infrared laser yields most optimal cooking conditions for food layered manufacture.