Crust density in bread baking: Mathematical modelling and numerical solutions

Applied Mathematical Modelling

Volumn 31, Issue 2, 2007, Pages 209-225

  Jefferson, D R ^a   Lacey, A A ^a   Sadd, P A ^b  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b RHM Technology Ltd   (United Kingdom)

Author keywords

Bread crust formation; Crust density; Crust thickness; Mathematical modelling of bread baking

Indexed keywords

EVAPORATION; MATHEMATICAL MODELS; THERMAL EXPANSION; WATER;

BREAD BAKING; BREAD-CRUST FORMATION; CRUST DENSITY; CRUST THICKNESS;

DENSITY (SPECIFIC GRAVITY);

DENSITY (SPECIFIC GRAVITY); EVAPORATION; MATHEMATICAL MODELS; THERMAL EXPANSION; WATER;

EID: 33750282258     PISSN: 0307904X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.apm.2005.08.017     Document Type: Article

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