From 1D numerical simulation of bread baking to application of vacuum baking at low temperature
De la simulation de la cuisson du pain en une dimension à la cuisson sous vide à basse température
Résumé
Gas generation and dough mechanical resistance inside bread drive the bubble growth during bread making. The objective was to evaluate the impact of a lowering in external pressure on bread expansion during baking. It was evaluated by numerical vacuum baking simulations ans MRI experiments.