Lumped model for sponge cake baking during the “crust and crumb” period

Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking

“…Lostie, Peczalski, and Andrieu (2004) proposed a study on the estimation of the thermal conductivity of sponge cake crust during the baking. An inverse method was used to estimate the thermal conductivity at low and negative temperature (Martins & Silva, 2004;Pham & Yip, 2004).…”

Understanding crust formation during baking

“…Consideration of the crust has been more limited. For example, a lumped model aimed at representing moisture variation has been discussed in Lostie, Peczalski, and Andrieu (2004), while Zanoni, Peri, and Bruno (1995) and Zanoni, Peri, and Pierucci (1997) consider drying and browning near the surface of a baking loaf.…”

Crust density in bread baking: Mathematical modelling and numerical solutions

“…In Section 6 we shall compare some of the temperature predictions of our model, taking an idealised spherical roll, with the experimental results of [7] (which were obtained for a more normally shaped loaf). There has also been some work on browning and drying near the surface, [8][9][10], and a lumped model for moisture variation appears in [11]. Here we are interested in how the interaction between expanding and collapsing bubbles produces a dense crust.…”