Optimisation of the temperature profile in bread baking

Journal of Food Engineering

Volumn 55, Issue 1, 2002, Pages 41-48

  Therdthai, Nantawan ^a   Zhou, Weibiao ^a,b   Adamczak, Thomas ^c  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c Department of Civil and Environmental Engineering   (Australia)

Author keywords

Bread baking; Modelling; Optimisation; Oven; Temperature profile

Indexed keywords

ENZYMES; FOOD PRODUCTS; MATHEMATICAL MODELS; OPTIMIZATION; OVENS; PROBLEM SOLVING; THERMAL EFFECTS;

BREAD BAKING; BROWNING REACTIONS;

FOOD PROCESSING;

EID: 0036833027     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00240-0     Document Type: Article

References (6)

1. Technologie der Brotherstellung
2. Dough absorption and moisture retention in bread
3. A model for simultaneous heat, water and vapour diffusion
4. Modelling of starch gelatinisation kinetics of bread crumb during baking
5. Modelling of browning kinetics of bread crust during baking