Study of sponge cake batter baking process. II. Modeling and parameter estimation

Lostie, Mathieu; Peczalski, Roman; Andrieu, Julien; Laurent, Michel

doi:10.1016/s0260-8774(02)00132-2

Cited by 72 publications

(58 citation statements)

References 8 publications

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“…8 Apart from allowing complementary information on cellular structure, the knowledge of k is essential to improve the modeling of main stages of bread making, such as proofing and baking. 9 In the case of cereal-based crumbs, such as expanded pre-gelatinized dough, values for k were found to be lower than 13 D (or 13.10 −12 m 2 ) and could be linked to the open porosity, ɛ (from 0.4 to 0.57), following the CarmanKozeny's (C-K) model:…”

Section: Introductionmentioning

confidence: 99%

Permeability and Expanded Structure of Baked Products Crumbs

Chaunier

Chrusciel²,

Delisée

et al. 2008

Food Biophysics

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Baked products with various expanded structures were obtained by changes in process conditions and formulation. A device was set up to measure their gas permeability coefficient, k (from 10 −12 to 3.6.10 −10 m 2 ) and then relate it to their structural features. The device consists of an hermetic cell connected to gas flow rate sensor and allows for modification of the sample density through compression. For a laminar air flow, k is determined by the measurement of the differential pressure, according to Darcy's law. Gas permeability on uncompressed and in situ compressed crumbs, with apparent density ρ* varying from 0.20 to 0.50 g/cm 3 , were found to depend on their porosity ɛ following the Carman-Kozeny's model. However, the deviation from theoretical values can not be explained by a simple model based on the tortuosity. Results highlighted the role of the expanded structure, mainly pore size and shape. This device may be used to measure these important properties that influence mass transfer in aerated foods and complement the characterization of their structure.

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Section: Introductionmentioning

confidence: 99%

Permeability and Expanded Structure of Baked Products Crumbs

Chaunier

Chrusciel²,

Delisée

et al. 2008

Food Biophysics

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“…Numerous studies have focussed on the baking of cerealbased products, including bread and biscuits, and Lostie, Peczalski, Andrieu, and Laurent (2002b) have published a review on the subject. Most of the models were designed to describe heat and mass transfers and to predict temperature proWle in the product.…”

Section: Baking Modellingmentioning

confidence: 99%

“…This model takes account of heat transfer by radiation, convection and conduction as well as product-water phase change. Lostie et al have conducted studies dedicated to the baking process of a sponge cake batter (Lostie, Peczalski, Andrieu, & Laurent, 2002a, 2002bLostie, Peczalski, & Andrieu, 2004). Recently, a CFD approach was used to predict air temperature and speed proWles inside the baking chamber of an industrial indirect gas-Wred tunnel oven used for biscuit baking (Mirade, Daudin, Ducept, Trystram, & Clément, 2004).…”

Section: Baking Modellingmentioning

confidence: 99%

How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control

Allais

Edoura-Gaena

Gros

et al. 2007

Food Research International

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“…19 Severe heating conditions in the surface dry layer cause Maillard browning reactions during baking, which produce different aroma compounds, according to the combination of sugars and amino acids present in the food and the temperature. 20 The occurrence of these endogenous aroma compounds in the sponge cake was thus limited by using only the crumb.…”

Section: Sponge Cakementioning

confidence: 99%

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

Dury-Brun¹,

Fournier²,

Pernin³

et al. 2007

Flavour & Fragrance J

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The objective of this study was to use D-GC-O to compare the global odour of a sponge cake flavoured with either a 'viennoiserie' aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC-O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in the relative proportions of aroma compounds in the sponge cake during storage modified the perceived global odour. This was due to their modified retention in the sponge cake and to their transfer through the packaging. SPME coupled to D-GC-O was confirmed to be a rapid and sensitive method for comparing the aroma compound barrier properties of various packaging films with flavouring mixtures at concentrations close to reality.

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Study of sponge cake batter baking process. II. Modeling and parameter estimation

Cited by 72 publications

References 8 publications

Permeability and Expanded Structure of Baked Products Crumbs

Permeability and Expanded Structure of Baked Products Crumbs

How human expertise at industrial scale and experiments can be combined to improve food process knowledge and control

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

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