Baking process design based on modelling and simulation: Towards optimization of bread baking

Purlis, Emmanuel

doi:10.1016/j.foodcont.2012.02.034

Cited by 41 publications

(31 citation statements)

References 40 publications

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“…Baking time was also decreased by increase in sugar, lecithin, water, maize starch and decrease in the water and the oil implying that these formulations can save on energy as compared to the control. Increase in sugar concentration results in quicker browning due to the milliard reaction and thus a reduction decrease in baking time [10][11][12]. Although formulation 14 and 9 gave cones that were accessed better for texture than the control, formulation 14 could not hold ice cream for long enough for ice cream (10 minutes) ( Table 6-2) to be eaten which is about 18 minutes (Kigozi, 2011).…”

Section: Resultsmentioning

confidence: 99%

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

Kigozi¹,

Banadda²,

Byaruhanga³

et al. 2014

TOFSJ

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Abstract:As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = "extremely hard" to 1 = "soft") to rate hardness and 6 = "extremely crispy" to 1= "Not crispy" to rate crispness and a 9-point hedonic scale (9 = "like extremely"; 1 = "dislike extremely") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.

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Section: Resultsmentioning

confidence: 99%

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

Kigozi¹,

Banadda²,

Byaruhanga³

et al. 2014

TOFSJ

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“…The surface temperature of WG is governed by the difference between air temperature and surface temperature of WG and the physicochemical properties of WG. The time-temperature curve of bread baking [36] was used to assess the thermal input (TI) in this study. For example, the combination of temperature and time was subjected during drying as…”

Section: Thermal Input For Drying Processmentioning

confidence: 99%

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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Abstract:A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing. However, both evaporation and condensation behaviors occurred in sequence during FBD drying of WG. The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for simulating both the dehydration and condensation behaviors of WG during low-temperature drying in the FBD. The experimental data were also collected for the model modification. Changes in the moisture content of WG, the air temperature of FBD chamber, and the temperature of WG during drying with different heating approaches were significantly different. The thermal input of WG drying with short heating time approach was one-third of that of WG drying with a traditional heating approach. The mathematical model developed in this study could predict the changes of the moisture content of WG and provide a good understanding of the condensation phenomena of WG during FBD drying.

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“…Heat and mass transfer during high-temperature baking may simultaneously cause several complex physicochemical changes and chemical reactions in processed foods, such as water evaporation, crust formation, surface browning, and acrylamide formation [22,[25][26][27][28]. Thus, obtaining an accurate mathematical model of the Maillard reaction and heat and mass transfer is crucial for simultaneously predicting the aforementioned changes and reactions to obtain an agreement between the experimental data and estimated curves for acrylamide formation, temperature, and water content.…”

Section: Introductionmentioning

confidence: 99%

Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

Chan

2020

Foods

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A heat and mass-transfer model coupled with reaction kinetics was developed to simulate frying. Obtaining an accurate mathematical model of the Maillard reaction and the heat and mass transfer is crucial for predicting the transient acrylamide formation, temperature, and water content in French fries. The objective of this study was to mitigate the formation of acrylamide in a potato strip by adopting a temperature step frying approach (TSFA). A considerable increase in the water content and a decrease in the temperature and acrylamide formation were observed in a potato strip fried with the TSFA compared with a potato strip fried without the TSFA process. The acrylamide content in a potato strip when fried using the TSFA decreased considerably to 57% of that in a potato strip fried without using the TSFA. Simulation of the acrylamide distribution in a potato strip revealed that the crust contains the highest amount of acrylamide. The proposed model can be successfully used to obtain high-quality products, mitigate acrylamide formation, and save energy.

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Baking process design based on modelling and simulation: Towards optimization of bread baking

Cited by 41 publications

References 40 publications

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

Optimization of Texture in Sorghum Ice Cream Cone Production Using Sensory Analysis

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries

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