DE202007010358U1 - Device for controlling baking parameters - Google Patents

Abstract

Device for controlling baking parameters, in particular for baking moisture detection and control, comprising a control and control unit and in a bypass (2) outside the baking chamber (4) arranged, from the baking chamber air flowable measuring point for indirectly detecting the humidity characteristics of the baking chamber air, said Temperature measuring point (1) by means of a moistening device (7) the wet bulb temperature t _f is detected and the control and control unit of the oven (3) is adapted to the of the temperature measuring point (1) detected wet bulb temperature t _f with a wet bulb temperature _setpoint t _{f, Soll} to be able to compare and to produce an output signal as a function of the control deviation.

Description

The Invention relates to a device for controlling baking parameters, in particular for baking air moisture detection and control, during a Baking process in an oven.

at The production of baked goods is the objective during the Baking process in that the quality characteristics, such. Shape, Shine, browning and volume in the desired Dimensions inexpensive in reached a certain time. In the dough piece or in the mass run while the baking process a variety of different biochemical and physical reactions that ultimately affect the quality of the finished product determine.

These Biochemical and physical reactions are governed by the essential Baking parameters, such. B. by the amount of steam, the baking temperature, the time, the flow picture the baking air and by badly detectable disturbances, such as opening and Shut down the furnace flaps, decisively influenced.

The Steam addition, respectively the steaming at the beginning of the baking process, has a special technological significance. By the condensation the steam on the still cold dough pieces is a sudden power transmission on the surface the dough pieces, so that the temperature at the surface inside increases from a few seconds from 30 to 80 ° C. By gelatinization the strength and denaturation of the proteins forms a solid back skin, which supports the furnace drive and the formation of bundles. In conjunction with the Condensate forms a microlayer on the surface of the dough. Of the starch paste flows through the high baking temperature apart and forms a smooth surface (dextrination, Brightening).

The Controlling the Beschwadung, so the targeted introduction of the required Steam quantity at the beginning of the baking process, as well as the discharge of Steam at certain times will match those of the prior art known methods and means, although of immense importance for the Baking process, only inadequately solved.

As a result Inadequate steaming, on the one hand, causes unwanted crust cracks on the dough, and on the other hand, the enzymatic degradation of the starch or the resulting sugars that contribute to the luster and crust tanning, prevents or delays.

One belated lead away steam from the baking chamber after exposure to steam the surface the dough pieces leads when baking rye and rye mixed bread, however, to diverge the dough pieces and crustal cracks.

During the Baking process evaporates the water from the surface of the Dough pieces and leaves the baking air humidity rises to dew point temperatures up to approx. 98 ° C. By targeted removal of the baking air moisture to the end of the Baking process, the tanning reactions accelerates, and the baking time can be shortened up to 25%.

It exists for a long time Time with operators of ovens the desire, with suitable means a continuous baking moisture measurement to realize the control of the baking process. The from the state of the Technics commonly known measuring devices for detecting the baking air moisture are: dew point hygrometer, lithium chloride hygrometer, psychrometer, thermo dynamic dew-point hygrometer, capacitive and semiconductor sensors or zirconia sensor method.

These moisture meters differ due to their different measuring methods and their technical structure in the points: measurand, measuring range, Error limits, hysteresis and response time, climate dependence, especially under pressure, temperature and air velocity, aging, Zero drift, maintenance, readiness for measurement, etc.

In spite of the big Number of different types of moisture meters is not for one Baking process suitable moisture meter for baking temperatures greater than 200 ° C on available to the market, on the one hand for the special conditions of use, namely for the changing pressure and temperature conditions, in an oven unlimited can be used and on the other hand by its simple technical Building the basis for a cost-effective Mass production, also for retrofitting existing ovens, suitable is.

In the past, the management of the baking process was limited to a timed tem peratursequenz. However, the already mentioned control of the steaming and the continuous baking moisture measurement was only partially realized in tunnel ovens. The reason for this is the hitherto unsuitable equipment for continuous baking moisture measurement and the not inconsiderable cost of these devices. A low-cost measurement technology is missing in the market.

From the prior art, for example, a cooking appliance with Abstellem cooking chamber in the cooking chamber for steam cooking is known in the DE 196 38 664 is disclosed. The basic idea of this invention is to be able to control the required amount of steam during steam cooking by means of suitable sensors. A temperature sensor and, alternatively, a humidity sensor are used here. As can be seen from the description, these sensors detect the gradients of the control parameters temperature and humidity, ie the change in the measured variable per unit of time, during the cooking process. The problem with regard to the use of this moisture sensor during the baking process is the low measuring range, which only allows temperatures of up to approx. 100 ° C. Furthermore, the unreliability and the low life of this moisture sensor can be mentioned.

A measurement and storage device for the humidity and the temperature for measuring and storing data during the baking process is in DE 40 22 964 disclosed. Significant to this invention are the sensors, which are designed as temperature sensors and temperature resistant oxygen sensors that indirectly serve to detect the moisture profile. The climate profile can be recorded during the baking process up to a temperature of 450 ° C, recorded and used to control the baking process. The recorded climate-time profile is used here to optimize the baking process. A particular disadvantage of this invention is that the Meßwerterfassungsund storage device is technically very complicated and the production of the same is very expensive. The oxygen sensors used for indirect detection of the moisture parameters run through together with the dough forms the baking process.

In the DE 103 35 295 A1 For example, there is described a method and apparatus for controlling baking parameters which overcomes a number of the disadvantages known in the art. The device is used to measure the baking air moisture in the oven of Heißluftumwälzöfen, the flow is used in the oven for indirect detection of moisture parameters. A disadvantage of the disclosed control device is that in baking ovens with a static baking atmosphere the applied measuring principle is not suitable.

The The object of the invention is a cost-effective device to develop with the the baking air moisture safely in ovens with resting baking atmosphere while recorded in the baking process and in addition to the parameters temperature and Time as another control parameter for a quality-appropriate Baking process can be used.

A Another object of the invention is that through the use a device according to the invention the amount of needed Steam is significantly reduced and thus significantly reduces operating costs become.

The object of the invention is achieved by a device for controlling baking parameters, in particular for baking moisture detection and control, which comprises a control and control unit and arranged in a bypass outside of the baking chamber, the backraumluft anströmbare measuring point for indirect detection of moisture parameters of the baking chamber air , wherein the temperature measuring point by means of a moistening the wet bulb temperature t _f is detected and the control and control unit of the oven is designed to be able to compare the detected by the temperature measuring wet bulb temperature t _f with a Wet bulb temperature _setpoint t _{f, Soll} and depending on the control deviation To produce output signal.

Alternatively, the object is achieved by a device for controlling baking parameters, in particular for baking air moisture detection and control, which comprises a control and control unit and a plurality arranged in a bypass outside the baking chamber measuring points for indirectly detecting the humidity characteristics of the baking chamber air, wherein a first temperature measuring point and a second temperature measuring point are provided, wherein the first temperature measuring point, the dry bulb temperature t _tr and the second temperature measuring point by means of a moistening the wet bulb temperature t _f are detected and the control unit of the oven is designed to the detected by the two temperature measuring wet bulb temperature t _f and Dry bulb temperature t _tr to convert into a moisture parameter of the baking chamber air.

To realize the first preferred embodiment, a device is provided with a first temperature measuring point in a bypass line to the baking chamber, which is designed to detect the wet bulb temperature t _f to produce an output signal for controlling the baking process. This temperature measuring point has a continuously moistened thermo or Pt element, which is completely covered by an absorbent shell. The permanent moistening of the casing is ensured by means of condensed steam or decalcified water stored in a reservoir. The vapor condensed into water in the reservoir is provided as water via a supply line of the absorbent casing. The permanent moistening of the shell of the thermocouple takes place in a particularly advantageous manner automatically and without auxiliary power. If the reservoir is below a minimum level and there is a risk that the thermo or Pt element is no longer continuously moistened, there is an automatic filling of the reservoir by means of a water emergency supply connected to the reservoir. The permanent humidification can alternatively be done by a cyclic forced humidification.

The Thermo or Pt elements are particularly simple and also very inexpensive. A retrofit same in existing ovens proves to be particularly suitable because the control and control unit all ovens already interfaces for detecting at least one temperature and thus an implementation of another temperature measuring point is not a problem.

To realize the second preferred embodiment, a second temperature measuring point is provided in the bypass line or in the baking chamber, which also detects the dry bulb temperature t _{tr of} the baking chamber air and the control and control unit supplies. This temperature measuring point, like the first temperature measuring point measuring the wet bulb temperature t _{f, can} be designed as a thermocouple or Pt element. These two detected temperature variables t _f and t _tr are fed to the control and regulation unit of the oven and converted into at least one moisture parameter. With knowledge of this moisture parameter (s), an output signal for controlling the baking chamber air is generated.

Thus, the control and control unit of the oven two temperature input signals, namely the wet bulb temperature t _f and the dry bulb temperature t _{tr of} the baking chamber air are available for further processing. By applying the psychrometric principle, suitable moisture parameters, such as the absolute humidity, can be determined. In the control unit of the oven, the absolute humidity or the dew point t _tau can be determined, the former is more conveniently specified in the unit g / m ³ air.

In principle, the temperature measuring point which is already present in each baking chamber can also be used to detect the dry bulb temperature t _tr .

One particular advantage of this invention is that through the Recording of backclim curves with the parameters temperature, Time and humidity of the baking process is repeatable. That leads to a higher and consistent quality of the baked goods, because at any point in the baking process, for the formation of the crust and the crumb of the dough pieces required climatic conditions optimally Fulfills are. The baking parameters are in the control and control unit stored and retrieved as needed.

In an alternative embodiment is this control unit trained self-learning. That is, the operator can not only retrieve an existing climate profile, but also in a learning mode of Control unit generate and save a climate profile. The manually adjustable baking parameters time, temperature and humidity can to the operator of the convection oven continuously by visual inspection the dough pieces to be baked are newly parameterized and adjusted by means of the and control unit are stored.

The supply of water or steam in the baking chamber by an unspecified Beschwadungseinrichtung. The increase in the humidity of the baking chamber air is preferably realized with steam, since in accordance with the thermodynamic laws, the change in state of the baking chamber air takes place parallel to the isotherms and thus the dry bulb temperature t _tr remains almost constant.

the Adding water has the disadvantage that the state change the baking chamber air is parallel to the enthalpy lines, what always with a cooling, independently connected by the temperature of the introduced water, the baking chamber air is.

The removal of excess steam from the baking chamber is realized, for example, by means of automatically controlled steam extraction flaps, which additionally control manually and independently of the program Erbar can be formed.

By the controlled introduction and removal of steam in or out of the Back space or the baking chamber can with the device in considerable Scope of water, especially in the steam at the beginning of the baking process, and Energy through targeted steam removal and thus shortening the flap opening time After steaming when baking rye and rye mix bread as well a purposeful opening from flaps to the end of the baking process, especially for acceleration the tanning reactions and baking time reduction, be saved.

With Measuring and controlling the humidity is the baking process another parameter available for the repeatability of the baking climate, what positive for the reduction of acrylamide formation in the dough effect. Acrylamide or acrylic acid amide is because of its damaging Effect on the central nervous system and on the fine and Gross motor skills of the people classified as particularly dangerous.

The inventive baking moisture detection, Control and regulation can be used in all jaws be used by dough.

When has proven particularly advantageous when the baking moisture detection, Control and regulation takes place continuously. This can any Error while baking, z. B. insufficient amount of steam in the Schwadengabe or leaks on the oven, detected in good time and suitable Activities, such as As an alarm signaling, an additional steam or a Steam removal, be initiated.

The Invention is achieved by the provision of technical means for the dropwise Clocked humidification of the temperature measuring point for the wet bulb temperature alternatively formed advantageous.

• • einfache und kostengünstige, auf dem psychrometrischen Prinzip basierende Vorrichtung zur Erfassung der Backluftfeuchte,
• • erhebliche Wasser- und Energieeinsparung während des Backprozesses durch gesteuertes Einbringen von Dampf,
• • Backzeitverkürzungen durch Verringerung der Backluftfeuchte zum Ende des Backprozesses,
• • optimalere Auslastung der Backöfen,
• • durch Aufzeichnung von Backklimakurven mit den Parametern Temperatur, Zeit und Feuchte ist der Backprozess wiederholbar,
• • höhere und gleichmäßigere Qualität des Backgutes,
• • Verminderung der Acrylamidbildung im Backgut und
• • einfache Nachrüstbarkeit bei vorhandenen Backöfen.

The significant features and the achievable advantages of the invention by using the integrated moisture detection and moisture control of the baking process are essentially:

• Simple and inexpensive, based on the psychrometric principle device for detecting the baking air moisture,
• Significant water and energy savings during the baking process by controlled introduction of steam,
• Shortening of baking time by reducing the baking moisture to the end of the baking process,
• • better utilization of the ovens,
• • by recording backclim curves with the parameters temperature, time and humidity, the baking process is repeatable,
• • higher and more consistent quality of the baked goods,
• • Reduction of acrylamide formation in the dough and
• • Easy retrofitting on existing ovens.

Further Details, features and advantages of the invention will become apparent the following description of an embodiment with reference on the associated Drawings.

there demonstrate:

1 Scheme oven with by-pass moisture measurement,

2 schematic representation of the second temperature measuring point,

3 Representation of the graphs Wet bulb temperature t _f and dew point temperature t _tau in the temperature-time diagram and

4 Graph of the dry bulb temperature t _tr , wet bulb temperature t _f , crumb temperature t _KU and crust temperature t _KS in the temperature-time diagram.

A schematic representation of a baking oven 3 with the associated components is in 1 shown. The oven 3 essentially comprises a baking chamber 4 and a Beschwadungseinrichtung 6 , Furthermore, there is a bypass 2 for the baking chamber air at the baking chamber 4 intended.

The universal measurement of the wet temperature is not carried out in the oven, but via a bypass 2 outside the oven. In addition, a small part of the air from the baking chamber 4 through the bypass 2 about the Temperature measuring point 1 with the associated humidifier 7 and a water reservoir 8th passed and then back into the oven 4 recycled. The measurement of the wet temperature by means of a designed as a thermocouple or Pt element temperature measuring point 1 , which is continuously moistened and with an air flow of 1 to 3 m / sec, preferably 2 m / sec, is washed.

The Humidification of the humidity thermometer is either via the Aspirate water using cotton fiber or similar absorbent fibers from a storage vessel or over a Drop-wise timing regulated as forced humidification.

The humidifier 7 is with a water reservoir 8th to ensure humidification.

The moisture measurement is in the control and control system of the oven, not shown 3 integrated, whereby a comprehensive climate control of the baking parameters temperature, humidity and time is possible.

The flow through the bypass 2 allows the fan 5 that is outside or directly at the baking chamber 4 is arranged. The ventilator 5 has the back of a fan drive, not shown.

According to a further alternative embodiment of the invention, the dry bulb temperature t _tr 13.1 the baking chamber air at a second temperature measuring point 9 in the measuring unit in the bypass 2 or a temperature measuring point 10 in the baking chamber 4 recorded and visually presented to the operator for purposes of control and information. For this embodiment for the moisture control of the baking process, the measured temperature signals t _tr 13.1 supplied to the control unit and taken into account in the calculation of the moisture parameters in application of the psychrometric principle.

The first temperature measuring point according to the invention the wet bulb temperature t _f 13.2 the baking chamber air is detected, is in the bypass 2 arranged and with the reference numeral 1 characterized. This first temperature measuring point 1 comprises in the embodiment according to 2 a thermocouple 1.1 which of an absorbent shell 1.2 is surrounded. The permanent humidification of this shell 1.2 is by means of a water-filled supply line 1.3 realized. The first end of the supply line 1.3 has an open mouth 1.5 in which the absorbent shell 1.2 at least partially immersed. The second end of the supply line 1.3 is firmly connected to a water reservoir, not shown. The thermocouple 1.1 itself is above the mouth 1.5 the first end of the supply line 1.3 arranged to bypass from the baking chamber air 2 to be flown freely.

The resulting during the baking process and unnecessary steam is removed by a flap-controlled trigger device, not shown, from the baking chamber. The air damper has a drive, not shown, which may be electro-motor, electro-hydraulic or electro-pneumatic. This drive is electric with the control unit of the oven 3 connected such that when exceeding or falling below the adjustable wet bulb temperature _setpoints t _{f, Soll} the louvers are opened or closed with a very short positioning time. The louvers are designed such that during an opening process, the free flow-through channel cross-section progressively expanded in order to achieve a more accurate control.

Of the Cooling steam at the duct inner wall of the exhaust air system may optionally condense and thus undesirable shortcomings to lead. Conveniently, an exhaust system is formed with a condenser, the Condensate over supplies a condensate drain to a water reservoir.

The water reservoir is fed in the event of falling below a minimum level of a water emergency supply, thereby continuously water for the permanent moistening of the Themoelements 1.1 is available.

2 schematically illustrates the structure of the first temperature measuring point 1 for detecting the wet bulb temperature t _f 13.2 , The first temperature measuring point 1 indicates a significant feature of a thermocouple 1.1 on, with the unillustrated control unit of the oven 3 electrically connected. The temperature measuring _signals t _f 13.2 are continuously recorded and fed to this control unit as an input for further processing.

The moistening of this designed as a humidity thermometer Themoelements 1.1 is by means of an absorbent shell 1.2 ensured that the thermocouple 1.1 completely encloses. As a preferred material for the absorbent shell 1.2 Glass fiber fabrics, muslin noises, linen fabrics or synthetic fibers are used.

The case 1.2 at least partially dives into the open mouth 1.5 a vertically arranged conduit element 1.4 a horizontal supply line here 1.3 one. This open mouth 1.5 the supply line 1.3 represents the second end of the supply line 1.3 meanwhile the first end of the supply line 1.3 is connected to a water reservoir, not shown. That of the absorbent shell 1.2 enclosed thermocouple 1.1 is in relation to the estuary 1.5 of the vertically arranged conduit element 1.4 the supply line 1.3 arranged such that this theme element 1.1 from the baking chamber air in the bypass 2 can be flowed freely. The flow rate of the baking chamber air is at least 2 m / s to avoid measurement inaccuracies.

In a preferred embodiment, the thermocouple is located 1.1 in a range between 5 to 20 mm above the mouth 1.5 of the conduit element 1.4 , According to the invention, the absorbent shell 1.2 be wrapped by a metal tube, not shown, in turn, this metal tube in turn into the mouth 1.5 of the conduit element 1.4 is introduced. By means of this metal tube, not shown, thermal disturbances can be largely avoided. Regardless of the length of the vertically arranged pipe element 1.4 It is ensured that a continuous humidification of the absorbent shell 1.2 through the water stored in the water reservoir. The fact that the water is sucked from the water reservoir, could be dispensed with an electric, hydraulic or pneumatic drive. The permanent humidification of the absorbent shell 1.2 and thus the thermocouple 1.1 takes place without auxiliary power according to purely physical laws. The driving force for water circulation is the concentration difference within the absorbent shell 1.2 ,

In the example shown here, the vertically arranged line element 1.4 and the horizontally oriented supply line 1.3 from an overflow pipe 1.6 wrapped to safely dissipate excess intake water and provide for further use. This overflow pipe 1.6 may also be provided if the height of the water level in the conduit element 1.4 advantageously takes place via an electronic height measurement. As measuring sensors all common measuring sensors can be used.

In the 3 are the wet bulb temperature t _f 13.2 and the dew point temperature t _tau 13.5 graphically represented as a function of time in a diagram. It can be seen that in the upper temperature range, which is decisive for the measurement of the baking air humidity, the wet bulb temperature and the dew point temperature are almost identical. This finding can be used in an advantageous manner such that it is sufficient according to an advantageous embodiment of the invention, the wet bulb temperature t _f 13.2 to measure and supply them to the control unit as an input for further processing.

The wet bulb temperature t _f 13.2 was with the device according to the invention, respectively with the temperature measuring point 1 , recorded and recorded. The damp baking chamber air, which cools as a result of evaporation, is measured by the humidity thermometer 1.1 measured and corresponds to the wet bulb temperature t _f 13.2 ,

The dew point temperature t _tau 13.5 on the other hand, it was determined by means of software, the measured wet bulb temperature t _f being the input variables 13.2 and the measured dry bulb temperature t _tr 13.1 into the calculation. The calculation is based on the psychrometric principle: p d = p f - k (t tr - t f ) p in mbar (1) and

t_tr

= Temperatur des trockenen Thermometers/Trockenkugeltemperatur in °C,

t_f

= Temperatur des feuchten Thermometers/Feuchtkugeltemperatur in °C,

p_d

= Teildruck/Partialdruck des Wasserdampfes in mbar,

p

= Gesamtdruck in mbar,

p_f

= Dampfdruck bei der Feuchtkugeltemperatur t_f in mbar,

k

= Konstante = 0,61 × 10^–3 für Wasser/Luft und

p_s

= Sättigungsdruck in mbar bei der Temperatur

Where:

t _tr

= Temperature of the dry thermometer / dry bulb temperature in ° C,

t _f

= Temperature of the wet thermometer / wet bulb temperature in ° C,

p _d

= Partial pressure / partial pressure of the water vapor in mbar,

p

= Total pressure in mbar,

p _f

= Vapor pressure at the wet bulb temperature t _f in mbar,

k

= Constant = 0.61 × 10 ^-3 for water / air, and

p _s

= Saturation pressure in mbar at the temperature

Of the Wet temperature range is when steaming between 80 and 100 ° C (data for wet bulb temperature and dew point temperature are almost identical), during dehumidification, depending on the opening time the flaps, between 30 and 70 ° C.

ever The product to be baked requires specific baking parameters (temperature, Time as well as valve opening times) set.

The 4 illustrates the temperature and time data for baking mixed rye bread. It is the dry bulb temperature t _tr 13.1 in the furnace center, the wet bulb temperature t _f 13.2 , the temperature of the crumb t _KU 13.3 and the temperature of the crust t _KS 13.4 depending on the baking time. The timeline is representative of a complete baking process. At the beginning of the baking of dough pieces, especially of bread and rolls, a steam is given, wherein the wet bulb temperature t _f 13.2 rises sharply in no time. The steam condenses on the surface of the dough pieces, causing the temperature to rise suddenly and form a closed back skin.

According to 4 the wet bulb temperature t _{f increases} 13.2 in the first 120 sec from about 50 ° C to about 85 ° C. As this back air humidity increase is expected, lower measured wet bulb temperatures t _f 13.2 an indication of an incomplete or disturbed steam. This can be caused, for example, by leaks in the convection oven 3 or caused by a broken water supply. As a result of a possibly occurring error, the amount of steam is then increased up to a predetermined wet bulb temperature _{setpoint tf, desired} .

For the application of baking rye bread ( 4 ), for example, the humidity control of the baking chamber air already after about 60 sec done by the baking air moisture in the stove by opening a controlled flap 11 is reduced to a wet bulb temperature of about 70 ° C.

A preferred wet-bulb temperature t _f 13.2 is 65 ° C. After reaching this wet bulb temperature t _f 13.2 become the flaps 11 closed again and the wet bulb temperature t _f 13.2 increases by evaporation of water from the surface of the dough pieces, depending on the tightness of the oven 3 a wet bulb temperature t _f 13.2 between 95 and 100 ° C. Approximately The flaps turn 3 to 5 minutes before the end of the baking process 11 opened, which leads to a further reduction of the baking air moisture. As a result of this reduction in the baking air moisture, the crust browning is accelerated and the baking time is shortened according to the invention. It can be deduced that the baking process is now controlled in addition to the baking parameters temperature and time, depending on the humidity. It is expressly mentioned at this point that the said baking phases and the temperature ranges can differ depending on the baked good, so that a quantification shown in the diagram has only exemplary character. In rye pastries, in contrast to wheat pastries, a frozen crust develops very quickly. In the case of wheat pastries, on the other hand, the crust must remain elastic in the first part of the baking process. This has an effect on the setting of the baking process parameters that the period of time steaming and possibly also the subsequent periods for wheat and rye pastry different qualitatively and quantitatively.

1

Temperature measuring point for wet bulb temperature

1.1

Thermocouple / Pt element

1.2

absorbent shell

1.3

supply line

1.4

line element

1.5

open muzzle

1.6

Overflow pipe

2

bypass

3

oven

4

baking chamber

5

fan

6

Beschwadungseinrichtung baking chamber

7

humidifying measuring point

8th

water reservoirs for moistening device

9

Temperature measuring point for drying temperature in the measuring unit

10

Temperature measuring point for drying temperature in the baking chamber

13

temperatures

13.1

Temperature t _{tr of} the dry thermometer / dry bulb temperature

13.2

Temperature t _{f of} the wet thermometer / wet bulb temperature

13.3

Temperature t _{KU of} the crumb

13.4

Temperature t _{KS of} the crust

13.5

Dew point temperature t _dew

Claims (9)

Device for controlling baking parameters, in particular for detecting baked air humidity and regulation, comprising a control and control unit and a bypass ( 2 ) outside the baking chamber ( 4 ), which can be flowed on by the baking chamber air, for indirect detection of the moisture parameters of the baking chamber air, wherein the temperature measuring point ( 1 ) by means of a moistening device ( 7 ) the wet bulb temperature t _{f is formed} detecting and the control and control unit of the oven ( 3 ) is adapted to the temperature measuring point ( 1 ) detected wet bulb temperature t _f with a wet bulb temperature _setpoint t _f, to be able to compare and to generate an output signal as a function of the control deviation. Device for controlling baking parameters, in particular for detecting baked air humidity and control, comprising a control and control unit and a plurality of measuring points for indirectly detecting the moisture parameters of the oven air, wherein a temperature measuring point ( 1 ) in a bypass ( 2 ) outside the baking chamber ( 4 ) is arranged and another temperature measuring point ( 10 . 9 ) in the baking chamber ( 4 ) or in the bypass ( 2 ) is provided, wherein the temperature measuring point ( 1 ) by means of a moistening device ( 7 ) the wet bulb temperature t _f and the further temperature measuring point ( 9 or 10 ) the dry bulb temperature t _{tr is} detected and the control and regulation unit of the oven ( 3 ) is adapted to the temperature of the two temperature measuring points ( 1 . 9 or 10 ) wet bulb temperature t _f and dry bulb temperature t _{tr converted} into a moisture parameter of the baking chamber air. Apparatus according to claim 1 or 2, characterized in that the temperature measuring point ( 1 ) as a continuously moistened thermocouple ( 1.1 ) or Pt element ( 1.1 ) is formed, wherein the thermocouple ( 1.1 ) of an absorbent casing ( 1.2 ), and the permanent humidification of the envelope ( 1.2 ) of the thermocouple ( 1.1 ) by means of one of a water reservoir ( 8th ) fed supply line ( 1.3 ) is realized. Device according to one of claims 1 to 3, characterized in that the permanent humidification of the envelope ( 1.2 ) of the thermocouple ( 1.1 ) is ensured automatically and without auxiliary power. Device according to claim 4, characterized in that the absorbent casing ( 1.2 ) consists of a glass silk fabric, a muslin pad, a linen fabric or synthetic fibers. Device according to one of claims 1 to 5, characterized in that a first end of the supply line ( 1.3 ) is connected to a water reservoir and that in the region of the temperature measuring point ( 1 ) arranged second end of the supply line ( 1.3 ) with an open mouth ( 1.5 ) into which the absorbent casing ( 1.2 ) at least partially immersed, wherein the thermocouple ( 1.1 ) or the Pt element ( 1.1 ) of the baking chamber air above the open mouth ( 1.5 ) is arranged flow around. Device according to one of claims 1 to 6, characterized in that the supply line ( 1.3 ) in the area of the temperature measuring point ( 1 ) a vertically arranged line element ( 1.4 ) and the second end of the supply line ( 1.3 ) at least in the mouth region of an overflow pipe ( 1.6 ) is wrapped. Device according to one of claims 1 to 7, characterized in that in the bypass ( 2 ) a fan ( 5 ) is provided, the baking air through the bypass ( 2 ) emotional. Device according to one of claims 1 to 8, characterized in that technical means for dropwise clocked humidification of the temperature measuring point ( 1 ) are provided.