Modeling bread baking with focus on overall deformation and local porosity evolution

被引：32

作者：

Nicolas, Vincent ^{[1
,2
]}

Vanin, Fernanda ^{[1
,2
]}

Grenier, David ^{[1
,2
]}

Lucas, Tiphaine ^{[1
,2
]}

Doursat, Christophe ^{[3
]}

Flick, Denis ^{[3
]}

机构：

[1] UR OPAALE, Irstea, 17 Ave Cucille,CS 64427, F-35044 Rennes, France

[2] Univ Bretagne Loire, Rennes, France

[3] Univ Paris Saclay, UMR Ingn Proc Aliments, AgroParisTech, INRA, F-91300 Massy, France

来源：

AICHE JOURNAL | 2016年 / 62卷 / 11期

关键词：

food; porous media; simulation; process; heat transfer; mass transfer; DOUGH; OVEN; TEMPERATURE; SPONGE; CRUMB; TRANSPORT; CRUST; MRI;

D O I：

10.1002/aic.15301

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A two dimensional model of bread baking was developed including, for the first time, the dependence of dough viscosity on both temperature and moisture content, the carbon dioxide dissolved from liquid water together with gas generation from yeast at the beginning of baking and the shrinkage due to dough drying. Particular attention was paid to experimental validation of both overall and local variables such as local temperature, overall mass loss, and local moisture content, overall CO2 released into the oven, and overall deformation and local expansion or shrinkage. Sensitivity studies on generation of carbon dioxide, gravity, and shrinkage are presented to discuss their influences on bread geometry, porosity (reflecting the alveolar structure) and gas pressure. (c) 2016 American Institute of Chemical Engineers AIChE J, 62: 3847-3863, 2016

引用

页码：3847 / 3863

页数：17

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