A phenomenological hypothesis of bread baking was developed. The temperature, moisture, and volume were determined during the baking process of a leavened bread sample. Experimental data have shown that the variation in temperature and moisture of bread during baking are determined by the formation of an evaporation front at 100°C. The progressive advance of the evaporation front towards the inside of the product results in the formation of two separate regions: the crust, where moisture is very low and temperature asymptotically tends to the oven temperature, and the crumb, where moisture is constant and temperature asymptotically tends to 100°C. © 1993.
A study of the bread-baking process. I: A phenomenological model
PIERUCCI, SAURO
1993-01-01
Abstract
A phenomenological hypothesis of bread baking was developed. The temperature, moisture, and volume were determined during the baking process of a leavened bread sample. Experimental data have shown that the variation in temperature and moisture of bread during baking are determined by the formation of an evaporation front at 100°C. The progressive advance of the evaporation front towards the inside of the product results in the formation of two separate regions: the crust, where moisture is very low and temperature asymptotically tends to the oven temperature, and the crumb, where moisture is constant and temperature asymptotically tends to 100°C. © 1993.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
