Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread-Baking Process

Autor:	N. Chhanwal, C. Anandharamakrishnan
Rok vydání:	2014
Předmět:	Materials science Moisture digestive oral and skin physiology food and beverages Pharmaceutical Science Degree (temperature) Starch gelatinization Scientific method Mass transfer Volume expansion Browning Composite material Water content Food Science
Zdroj:	Journal of Texture Studies. 45:462-476
ISSN:	0022-4901
Popis:	Temperature, starch gelatinization, moisture content and softness of bread define the formation of crust and crumb regions during the baking process. A computational model was developed to study the volume expansion, temperature profile and moisture content of the bread during the baking process. An arbitrary Lagrangian–Eulerian method was applied to describe mesh movement during volume expansion. Model predictions were validated with experimental measurements of bread temperature, moisture content and volume expansion. Occurrence of two distinct zones having different moisture contents, i.e., crust (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::76304003dd1f86749157bf8f0df4149c https://doi.org/10.1111/jtxs.12097 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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