RESEARCHES REGARDING THE SPECIFIC CONSUMPTION OF HEAT DURING THE BAKING PROCESS OF WHITE AND INTERMEDIARY BREAD

被引：0

作者：

Canja, Maria Cristina ^{[1
]}

机构：

[1] Transilvania Univ Brasov Romania, Dept Food Engn, Brasov, Romania

来源：

MODTECH 2010: NEW FACE OF TMCR, PROCEEDINGS | 2010年

关键词：

bread; heat; consumption; baking; oven;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The specific consumption of heat during baking bread represents an important element in the final analysis of energetic consumptions of the process. In technical literature is mentioned that this index decisively influences the quantity of energy consumed for obtainig some products of superior quality. The experimental researches performed on equipments of high technology indicates that the theoretical results are confirmed, and the differences between the practical part and theory are within the accepted limits. In order to obtain the wanted characteristics for bread and baking products it is suposed to know very well the complex mechanism of dough change in the finished product and also of necesseray energetic consumpton, which assure the evolution of this mechanism.

引用

页码：167 / 170

页数：4