کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
226384 | 464539 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Water transport in bread during baking
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موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Water transport in bread during baking Water transport in bread during baking](/preview/png/226384.png)
چکیده انگلیسی
The main aim of this study was to obtain data on local water content in bread during baking. Breads were baked for different times between 2 min and 60 min at 182 °C. At the end of each baking run, samples were taken at different levels in the bread to assess water content profiles. The results showed an increase in water content in the bread core at the very beginning of baking. However the core water content was the same as in raw dough after 7 min of baking. These results were compared to previously published results, and the mechanisms of evaporation–condensation which are responsible for such local increases are defined.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1167–1173
Journal: Journal of Food Engineering - Volume 78, Issue 4, February 2007, Pages 1167–1173
نویسندگان
Muriel J. Wagner, T. Lucas, D. Le Ray, G. Trystram,