Optimisation of the temperature profile in bread baking

Therdthai, Nantawan; Zhou, Weibiao; Adamczak, Thomas

doi:10.1016/s0260-8774(01)00240-0

Cited by 114 publications

(91 citation statements)

References 3 publications

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“…The result showed that increasing baking temperature and time caused obvious reduction in L* value thus, darker bread color. This result is agree with that obtained by Shittu and others, and Therdthai and others (Shittu et al, 2007); (Therdthai et al, 2002). The difference in high fiber bread color between conventional and superheated steam baked bread is obvious as superheated steam baked breads were lighter and brighter than those baked using conventional oven in terms of color.…”

Section: Colorsupporting

confidence: 92%

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Elawad¹,

Yang²

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoEffect of superheated steam baking on quality attributes of high fiber bread (HFB) was studied. Superheated steam and conventional ovens were used for baking high fiber bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of high fiber bread baked in superheated steam was almost similar to the one baked in conventional oven.Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of high fiber bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of high fiber bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. high fiber bread hardness values are similar for superheated steam baked bread at 220°C for 25 minutes and conventional baked bread at 200°C for 20 minutes (5.28 N and 5.27 N respectively). Springiness of high fiber bread for most heat treatments was almost the same for both superheated steam and conventional ovens.

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Section: Colorsupporting

confidence: 92%

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Elawad¹,

Yang²

2017

Int.J.Curr.Res.Aca.Rev.

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“…The baking process is of major environmental importance as it is the most energy intensive process in the bread manufacturing cycle, consuming an estimated 804 kJ per kg of bread [2], and ultimately determines many of the final physical properties of bread, such as crust colour, crumb texture and taste [3].…”

Section: Introductionmentioning

confidence: 99%

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

Khatir

Taherkhani

Paton

et al. 2015

Applied Thermal Engineering

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In response to increasing energy costs and legislative requirements energy efficient high-speed air impingement jet baking systems are now being developed. In this paper, a multi-objective optimisation framework for oven designs is presented which uses experimentally verified heat transfer correlations and high fidelity Computational Fluid Dynamics (CFD) analyses to identify optimal combinations of design features which maximise desirable characteristics such as temperature uniformity in the oven and overall energy efficiency of baking. A surrogate-assisted multi-objective optimisation framework is proposed and used to explore a range of practical oven designs, providing information on overall temperature uniformity within the oven together with ensuing energy usage and potential savings.

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“…Otherwise, product quality can be degraded. For example, supplying too high temperature at the early stage of baking might cause an early crust formation, shrunk bread loaf and too dark crust (Therdthai et al, 2002). Use of too high temperature at the bottom may cause holes towards the bottom of a loaf, and then triangular shape.…”

Section: Effect Of Baking Parameters On Product Quality 41 Temperaturementioning

confidence: 99%

“…Therefore, to reduce the baking time by increasing either airflow velocity or baking temperature, it has to be ensured that gelatinization and browning reaction are completed, otherwise product quality can be degraded (Therdthai et al, 2002). Even though the starch gelatization and browning reaction are completed, quality of the product baked by short and long baking times can still be quite different.…”

Section: Baking Timementioning

confidence: 99%

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

Therdthai

Zhou

2003

FSTR

Self Cite

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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.

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Optimisation of the temperature profile in bread baking

Cited by 114 publications

References 3 publications

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Energy thermal management in commercial bread-baking using a multi-objective optimisation framework

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

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