Heat and Mass Balance for Baking Process

Abstract

The main objective of this research was to develop a mathematical model of heat and mass balance of the bread baking process to predict the temperature and water content of bread at different heating temperatures and times. The model was able to predict the bread temperature and water content at different oven temperatures (180, 190, 200, 210 and 220°C). The results showed that the bread temperature and weight loss of bread increase with increasing oven temperature, when, the oven temperature increased from 180 to 220°C, the temperature of bread increased from 112.73 to 168.49°C and the weight loss of bread increased from 22.40 to 52.46%. The results also showed that the bread temperature and weight loss of bread increase with increasing time, this increment starts to decline after 18-20 min, until it reach equilibrium after 30 min. The weight loss of bread increases with increasing bread temperature. It indicates that when the bread temperature increased from 20.00 to 131.69°C, the weight loss of bread increased from 0.00 to 40.79% at 200°C oven temperature. The model was validated with an experimental data and showed a reasonable agreement with those measured, where; it ranged 20.00 to 131.69°C theoretically while it was from 25.00 to 119.00°C experimentally during the baking at 200°C oven temperature. The weight loss data was in a reasonable agreement with those measured, where; it ranged 0.00 to 40.79% theoretically while it was from 0.00 to 48.69% experimentally during the baking at 200°C oven temperature.

The Application of Dietary Fiber in Bread Products

“…As already documented, DF may have a negative effect on the final bread quality leading to reduced volume of the bakery product, i.e. loaf volume [15,16]. In the study done by Anil [17], the findings included reduction in bread volume following the addition of hazelnut DF.…”

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

“…As already documented, dietary fi bre may have a negative eff ect on the fi nal bread quality, leading to reduced volume of the bakery product, i.e. loaf volume (11,12).…”

Biscuits: A Substitution of Wheat Flour with Purple Rice Flour

“…Baking is a very important process to achieve good quality biscuits. This process transforms the physical and chemical characteristics of the dough when baked in an oven [28], where the temperature and time will be accurately controlled. The oven temperature affects the moisture loss during baking, which plays an important role in achieving a good texture and the structure of the biscuits [27].…”

“…The structure of the biscuits is formed, and free water evaporated when gluten and starch have been sufficiently hydrated. The evaporation starts from the dough surface, achieving about a 2-5% moisture content in the final products [28]. Baking also alters the color of the biscuit surface; namely, the browning process.…”