Initial Testing and Literature Review

A meeting of all members resulted in the testing of a rotating piece of a dough. With a dense piece of dough on a skewer that was attached to a hand drill, we decided to see if rotation would have any dramatic effects on baking. After an amount of time passed for the baking process to occur, we noted that a successful crust was produced on all exposed surfaces and the dough was deemed edible by all members of the group. 

Alleviating that initial concern, we moved on to perform a literature review in which we divided into three sections:

Patent Search: Andrea Weiss and Dan Mullins 

Journal Search: Brendan Huss and Tom Kesling

Internet Search: Brian Huynh

Searching ideas for a holding mechanism, we stumbled upon the aerotrim, a gyroscope like device that spins with three rings. We believe a similar design will allow for enough degrees of rotation while hold the bread steady in the middle with minimal contact. 

The meeting concludes noting that the literature review is due on November 20, 2012.