Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology

Abstract

In bread-making, baking process is one of the key steps to produce the final product qualities including texture, color and flavor, as a result of several thermal reactions such as nonenzymatic browning reaction, starch gelatinization, protein denaturalization and so on. These thermal reactions are dominated by heat and mass transfer mechanisms inside an oven chamber as well as inside the dough pieces. Mathematical models have been developed to account for the heat and mass transfer phenomena and their consequent impacts on the product qualities. These studies have made the complicated baking process more clearly understood and predictable. As a result, baking process conditions can be optimized. In addition, new baking techniques and oven designs have been proposed in order to improve product qualities with better process economics.

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

“…At any baking time, the measured crumb moisture contents under the three different baking temperatures were statistically the same (p < 0.05), meaning that the moisture content of the crumb was relatively stable and less dependent on baking temperature. This could be explained by that while the moisture closer to the surface was freely driven off by the prevailing temperature gradient, in the internal regions it withstood two generalized forces due to concentration gradient and temperature gradient (Therdthai and Zhou, 2003;Zhou, 2005). The concentration gradient drove the moisture moving toward the surface.…”

An instrumented pilot scale oven for the study of French bread baking

“…Different thermal regimes have been evidenced, surface heat flows measured and their influence on baking results, like colour and volume, underlined (Hallströ m, 1988;Rask, 1988;Skjö ldebrand, 1988). These considerations may be useful either for tunnel or static ovens monitoring as shown by studies on cakes, bread and biscuits baking (Baik, Marcotte, & Castaigne, 2000a;Baik, Marcotte, & Castaigne, 2000b;Broyart, Trystram, & Duquenoy, 1998;Therdtai, Zhou, & Adamczak, 2002;Therdthai & Zhou, 2003). Considering internal product flows, de Vries, Sluimer, and Bloksma (1988) also evidenced the coupled mode of heat & mass transfer by water evaporation-condensation in dough bubbles and change with crumb transition.…”

Modelling of coupled heat and mass transfer during a contact baking process

“…A transition from this traditional empirical approach towards methods that rely on calculations based on predictive models requires a deeper mechanistic understanding of the contact baking process and a knowledge of the physics involved, particularly heat and mass transfer. During the baking process heat and mass transfer occur simultaneously and induce many complex physical-chemical processes such as evaporation of water, crust formation, browning reactions, denaturation of proteins, and gelatinization of starch, (Lee et al, 1996;Mondal and Datta, 2008;Sablani et al, 1998;Therdthai and Zhou, 2003). In the literature, there are only a few publications on the modelling of contact baking (Gupta, 2001;Pyle, 2005) and the related contact frying process (Pan et al, 2000;Pan and Singh, 2002;Wichchukit et al, 2001), as compared to baking in a convection oven.…”