Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking-Reference-Cited by-同舟云学术

Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking

Published:2017-06-28 Issue:12 Volume:35 Page:1518-1529
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Vanin F. M.¹²,Grenier D.¹²,Doursat C.³⁴,Flick D.³⁴,Trystram G.³⁴,Lucas T.¹²

Affiliation:

1. Irstea, UR OPAALE, Rennes, France

2. Université Bretagne Loire, Rennes, France

3. AgroParisTech, UMR Ingénierie Procédés Aliments, Paris, France

4. AgroParisTech, INRA, Université Paris-Saclay, Massy, France

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1260030

Reference38 articles.

1. Crust formation and its role during bread baking

2. de Vries, U.; Sluimer, P.; Bloksma, A.H. A quantitative model for heat transport in dough and crumb during baking. In Proceedings of an International Symposium on Cereal Science and Technology in Sweden, Sweden, Lund University, 1989.

3. Water transport in bread during baking

4. MRI evaluation of local expansion in bread crumb during baking

5. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

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