Bread baking: Technological considerations based on process modelling and simulation

Journal of Food Engineering

Volumn 103, Issue 1, 2011, Pages 92-102

  Purlis, Emmanuel ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Acrylamide; Bakery products; Baking strategy; Control; Maillard reaction; Optimization

Indexed keywords

ACRYLAMIDES; BAKERY PRODUCTS; BAKING STRATEGY; BREAD BAKING; END POINTS; HEAT AND MASS TRANSFER; HEATING STRATEGY; INPUT VARIABLES; INTERNAL RESISTANCE; KINETIC MODELS; MAILLARD REACTION; MOVING BOUNDARIES; NUMERICAL SIMULATION; NUTRITIONAL QUALITIES; OPERATING CONDITION; OVEN TEMPERATURE; PHASE CHANGE; PROCESS MODELLING; QUALITY CHANGE; STARCH GELATINIZATION; SURFACE LIGHTNESS; TRANSPORT MODELS; TRANSPORT PHENOMENA;

AMIDES; CHEMICAL REACTIONS; COMPUTER SIMULATION; FOOD PRODUCTS; GELATION; HEAT RESISTANCE; HEAT TRANSFER; MASS TRANSFER; MATHEMATICAL MODELS; OPTIMIZATION;

FINITE ELEMENT METHOD;

EID: 78649331021     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.003     Document Type: Article

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