Baking Bread

Experimental validation of product quality model for bread baking process

Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...

Moisture Transport and Diffusive Instability During Bread Baking

In this paper we study two related multiphase models for simultaneous heat and mass transfer process during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with the instantaneous phase change model used in the literature. We propose a reactiondiffusion model based on the Hertz-Knudsen equation, where the ph...

Bread baking in halogen lamp–microwave combination oven

The main objective of the study was to compare the effects of halogen lamp–microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. H...

Effect of the Amount of Steam during Baking on Bread Crust

Identification of Heat and Mass Transfer Processes in Bread during Baking

A math e mat i cal model rep re sent ing tem per a ture and mois ture con tent in bread dur ing bak ing is de vel oped. The model em ploys the cou pled par tial dif fer en tial equa tions pro posed by Luikov. Dependences of mass and ther mal prop er ties of dough on tem per a ture and mois ture con tent are in cluded in the model. Re sult ing sys tem of non-lin ear par tial dif fer en tial equa...