Bread baking: technological considerations based on process modelling and simulation

This paper presents a study of bread baking, mainly from a technological point of view, i.e. focused on transport phenomena and major quality changes occurring during the process. Such study was carried out by numerical simulation of a previously developed and validated mathematical model, which des...

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Detalles Bibliográficos
Autor principal: Purlis, Emmanuel
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2011
Materias:
Química
Bakery products
Optimization
Control
Baking strategy
Acrylamide
Maillard reaction
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/128399
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-128399
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Bakery products
Optimization
Control
Baking strategy
Acrylamide
Maillard reaction
spellingShingle Química
Bakery products
Optimization
Control
Baking strategy
Acrylamide
Maillard reaction
Purlis, Emmanuel
Bread baking: technological considerations based on process modelling and simulation
topic_facet Química
Bakery products
Optimization
Control
Baking strategy
Acrylamide
Maillard reaction
description This paper presents a study of bread baking, mainly from a technological point of view, i.e. focused on transport phenomena and major quality changes occurring during the process. Such study was carried out by numerical simulation of a previously developed and validated mathematical model, which describes the simultaneous heat and mass transfer (with phase change in a moving boundary) taking place in bread during baking. Kinetic models for starch gelatinization and browning development were coupled to the transport model. Input variables to the model were oven temperature, heat transfer coefficient, and bread radius. A total of 105 operating conditions were simulated using the finite element method, and the end point of baking was established for three values of surface lightness. It is shown that an intense heating strategy can produce a browned but unbaked product, besides nutritional quality is negatively affected. Furthermore, minimization of baking time is restricted by internal resistance to heat transfer.
format Articulo
Preprint
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
author_sort Purlis, Emmanuel
title Bread baking: technological considerations based on process modelling and simulation
title_short Bread baking: technological considerations based on process modelling and simulation
title_full Bread baking: technological considerations based on process modelling and simulation
title_fullStr Bread baking: technological considerations based on process modelling and simulation
title_full_unstemmed Bread baking: technological considerations based on process modelling and simulation
title_sort bread baking: technological considerations based on process modelling and simulation
publishDate 2011
url http://sedici.unlp.edu.ar/handle/10915/128399
work_keys_str_mv AT purlisemmanuel breadbakingtechnologicalconsiderationsbasedonprocessmodellingandsimulation
bdutipo_str Repositorios
_version_ 1764820452358750209

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