Water transport during bread baking: Impact of the baking temperature and the baking time
2019
Ureta, M.M. | Diascorn, Y. | Cambert, M. | Flick, D. | Salvadori, V.O. | Lucas, T. | CIDCA CCT CONICET LA PLATA, CIC FAC CS EXACTAS UNLP ARG ; Partenaires IRSTEA ; Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Optimisation des procédés en Agriculture, Agroalimentaire et Environnement (UR OPAALE) ; Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA) | Université Bretagne Loire (UBL) | Ingénierie Procédés Aliments (GENIAL) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM) ; HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]SPEE [ADD1_IRSTEA]Sûreté alimentaire
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Показать больше [+] Меньше [-]Английский. The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield. © The Author(s) 2018.
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