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Article Dans Une Revue AIChE Journal Année : 2016

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

Résumé

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.

Dates et versions

hal-01532626 , version 1 (02-06-2017)

Identifiants

Citer

Vincent Nicolas, Fernanda Vanin, David Grenier, Tiphaine Lucas, Christophe Doursat, et al.. Modeling bread baking with focus on overall deformation and local porosity evolution. AIChE Journal, 2016, 62 (11), pp.3847-3863. ⟨10.1002/aic.15301⟩. ⟨hal-01532626⟩
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