The Theoretical Preliminary of the Mathematical Modeling in the Bread Baking

Abstract

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

An Analysis of Air Flow in the Baking Chamber of a Tunnel-Type Electric Oven

“…undergo numerous physical, chemical, and biochemical changes, including volume expansion, starch gelation, protein denaturation and coagulation, and the Mayllard reaction [1][2][3][4]. These changes occur depending on the baking time, the applied temperature and the speed of heat application, and if these parameters vary, the physical, chemical and bio-chemical transformations will change significantly [5][6][7][8][9][10]. The temperature applied in the baking process varies depending on the ingredients used in the preparation of the semi-finished products, and their baking time depends on both the temperature inside the oven and also shape and size for semi-finished products [11,12].…”