Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing

Journal of Food Engineering

Volumn 85, Issue 2, 2008, Pages 259-267

  Bikard, Jérôme ^a   Coupez, Thierry ^a   Della Valle, Guy ^b   Vergnes, Bruno ^a  

^a PSL RESEARCH UNIVERSITY   (France)

^b INRA   (France)

Author keywords

Baking process; Coalescence; Dough; Finite element method; Foam; Modelling; Proofing

Indexed keywords

CARBON DIOXIDE; COALESCENCE; FINITE ELEMENT METHOD; FOAMS; MATHEMATICAL MODELS; REACTION KINETICS; THREE DIMENSIONAL; TOPOLOGY;

BREAD MAKING; DOUGH; PROOFING;

BAKERIES;

EID: 35348880252     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.07.027     Document Type: Article

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