Simple modelling of time-temperature profiles in food during baking

Purlis, Emmanuel

doi:10.1016/j.afres.2023.100271

Cited by 3 publications

(1 citation statement)

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“…The temperature of gelatinization is dependent on the amylopectin crystal stability [12]. The baking process can also be mathematically modeled, following some general assumptions, such as (1) that bread is homogeneous and porous, (2) Fourier's Law of heat by conduction, (3) that liquid diffusion occurs only in the crumb and vapor diffusion in the crust, and (4) that no volume change occurs [13,14]. Although in the literature, reports on the degree of PB in combination with the bread core temperature are found [7,15], it is still under investigation what the actual implication of the PB degree and crumb core temperature is on the end-product's quality.…”

Section: Introductionmentioning

confidence: 99%

An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Verbeke,

Debonne,

Van Leirsberghe

et al. 2024

Foods

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (−9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

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