Modeling Bread Baking with Focus on Overall Deformationand Local Porosity Evolution - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles AIChE Journal Year : 2016

Modeling Bread Baking with Focus on Overall Deformationand Local Porosity Evolution

Abstract

A two dimensional model of bread baking was developed including , for the first time, the dependence of dough viscosityon both temperature and moisture content, the carbon dioxide dissolved from liquid water together with gas generati onfrom yeast at the beginning of baking and the shrinkage due to dough drying. Particular attention was paid to experi-mental validation of both overall and local variables such as local temperature, overall mass loss, and local moisturecontent, overall CO2released into the oven, and overall deformation and local expansion or shrinkage. Sensitivity stud-ies on generation of carbon dioxide, gravity, and shrinkage are presented to discuss their influences on bread geometry,porosity (reflecting the alveolar structure) and gas pressure.

Dates and versions

hal-02604512 , version 1 (16-05-2020)

Identifiers

Cite

V. Nicolas, Fernanda Vanin, D. Grenier, T. Lucas, Christophe C. Doursat, et al.. Modeling Bread Baking with Focus on Overall Deformationand Local Porosity Evolution. AIChE Journal, 2016, 62 (11), pp.3846-3863. ⟨10.1002/aic.15301⟩. ⟨hal-02604512⟩
48 View
0 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More