Mathematical modeling of bread baking process

Zhang, J.; Datta, Ashim K.

doi:10.1016/j.jfoodeng.2005.03.058

Cited by 141 publications

(137 citation statements)

References 18 publications

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“…It also indicates that longer proofing time could lead to collapse of the dough after rising which will make the bread to compact together allowing no further expansion for gas evolution. This agrees with the reports of Singh et al [23] and Zhang et al [24] that loaf density is primarily affected by the volumetric expansion of dough due to gas evolution during proofing and that early onset of gelatinization causes faster plasticization of the starch-protein network on gas cell wall formed and increases mechanical strength of dough near the surface thereby making other expansions difficult.…”

Section: Loaf Densitysupporting

confidence: 93%

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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Bread prepared from blends of high quality cassava flour (HQCF) and wheat flour (WF) was evaluated to determine the suitability of HQCF as a partial replacement for wheat flour. Bread was prepared using ratios of 0: 100, 10:90, 20:80, 30:70, 40:60 and 50:50 HQCF/WF respectively and assessed for their physicochemical, physical and sensory properties. The results showed that bread with higher levels of HQCF had higher moisture and carbohydrates content but lower ash, fat and fibre contents. The moisture content significantly varied from 28.51 to 35.01%. The high moisture content of the HQCF replaced bread samples may be attributed to the higher carbohydrates (starch) which has tendency for water uptake and retention. This is evidenced by the higher loaf weight and loaf density of the HQCF replaced bread samples. However, loaf volume and oven spring were negatively affected by increased incorporation of HQCF in bread, suggesting that the low protein content of HQCF may be responsible. The results of the sensory evaluation revealed that replacement of wheat flour with HQCF beyond 10% negatively affected sensory attributes, supplementation levels between 20-30% were tolerated by the panelists. It is therefore concluded that HQCF can be used as a potential replacement for wheat flour in the baking of bread.

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Section: Loaf Densitysupporting

confidence: 93%

Production and Evaluation of Bread Made from High Quality Cassava Flour (HQCF) and Wheat Flour Blends

Mo¹,

Michael²,

Ne³

et al. 2017

Agrotechnol

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show abstract

“…This approach, which is found to be consistent with industrial data, provides a straightforward coupling to the CFD analysis which can demonstrate the potential energy savings opportunity within the bread-baking industry. More complex baking models developed by other authors, incorporating moisture content and volume change, or gelatinisation [25,26,27], are much more difficult to couple with CFD analysis.…”

Section: Bake Time Modelmentioning

confidence: 99%

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

Khatir

Taherkhani

Paton

et al. 2015

Applied Thermal Engineering

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In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings.

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“…These are linked together leading to a thermodynamic and also porous transport formulation that is coupled. Thus, these equations are now well established and have been applied in drying process simulations that include both hygroscopic [5][6][7][8] and nonhygroscopic material [9][10][11]. The objective of this work is to develop the coupled heat and moisture governing equation (along with the gas transport consideration) for a ceramic shell body, based on the hygrothermal and thermodynamic transport properties.…”

Section: Introductionmentioning

confidence: 99%