Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

Journal of Food Engineering

Volumn 65, Issue 4, 2004, Pages 543-550

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

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^c BRI Australia   (Australia)

^d KASETSART UNIVERSITY   (Thailand)

Author keywords

Baking; Bread; CFD; Modelling; Starch gelatinisation

Indexed keywords

ADSORPTION; COMPUTATIONAL FLUID DYNAMICS; COMPUTER SIMULATION; CRYSTALLINE MATERIALS; ELASTICITY; GELS; KINETIC THEORY; PROTEINS; RHEOLOGY; STARCH;

BAKING; BREAD; GELATINISATION; MODELING;

FOOD PROCESSING;

EID: 2942670184     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.02.018     Document Type: Article

References (14)

1. Bloksma A.H. Rheological aspects of structural changes during baking. Blanshard J.M., Frazier P.J., Galliard T. Chemistry and physics of baking. 1986;170-178 The Royal Society of Chemistry, Great Britain.
2. Bushuk W. Distribution of water in dough and bread. The Bakers Digest. 40:1966;38-40.
3. CFD-ACE+ (2002). CFD-ACE+ for Windows, User's Manual, Version (2002). CFD Research Corporation, USA.
4. Eliasson A.-C., Larsson K. Cereals. Breadmaking: a molecular colloidal approach. 1993;Marcel Dekker Inc, USA.
5. Engelsen S.B., Jensen M.K., Pedersen H.T., Norgaard L., Munck L. NMR-baking and multivariate prediction of instrumental texture parameters in bread. Journal of Cereal Science. 33(1):2001;59-69.
6. Marston P.E., Wannan T.L. Bread baking - the transformation from dough to bread. The Bakers Digest. 50:1976;24-49.
7. Medcalf D.G. Wheat starch properties and their effect on bread baking quality. The Bakers Digest. 42(4):1968;48-52.
8. Sahlstrom S., Brathen E. Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry. 58(1-2):1997;75-80.
9. Sahlstrom S., Brathen E., Lea P., Autio K. Influence of starch granule size distribution on bread characteristics. Journal of Cereal Science. 28:1998;157-164.
10. Therdthai N., Zhou W., Adamczak T. Optimisation of temperature profile in bread baking. Journal of Food Engineering. 55(1):2002;41-48.
11. Therdthai, N., Zhou, W., & Adamczak, T. (2004). Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process. Journal of Food Engineering, in press; doi:10.1016/j.foodeng.2004.02.026.
12. Zanoni B., Peri C., Pierucci S. A study of the bread-baking process I: a phenomenological model. Journal of Food Engineering. 19(4):1993;389-398.
13. Zanoni B., Peri C., Bruno D. Modelling of starch gelatinisation kinetics of bread crumb during baking. Lebensmittel-Wissenschaft und-Technologie. 28(3):1995;314-318.
14. Zanoni B., Schiraldi A., Simonetta R. A naïve model of starch gelatinisation kinetics. Journal of Food Engineering. 24(1):1995;25-33.