The main purpose of this paper is the study of sensory and physicochemical changes occurring in bread, preserved at ambient temperature and refrigeration temperature for 7 days. The study has been achieved using bread commercialized in a supermarket, sliced and packaged in polyethylene foil. Monitoring the quality parameters has been achieved daily so be as visible changes. The quality parameters monitored was elasticity, porosity, acidity, humidity and sensory characteristics, indicators which reflect the freshness of bread. The analytical methods used are those of standards and values are within the limits of quality standards.
This paper aims to obtain a mathematical model to describe the evolution of temperature during the baking of bread and pastry bakers, and how these developments affect the main qualitative characteristics of the finished product such as skin color, temperature heating of the product and weight loss in cooking.
The industrial practice in bread making is to bake bread in an oven that is controlled at a constant temperature. Due to the oven structure, the bread effectively experiences four major temperature zones. On the other hand, temperature in each zone is the dominating factor on the baking mechanisms including gelatinisation, enzymatic reaction and browning reaction, therefore the final bread quality. This research aims to establish an optimal temperature profile for white-sandwich bread to achieve the best product quality. Experiments were conducted by a multi-level partial factorial design, where dough was baked in a process with 4 equally divided zones. Mathematical models were established to describe the effects of tin temperature and baking time in bread quality attributes
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