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dc.contributor.author
Ureta, María Micaela  
dc.contributor.author
Diascorn, Yves  
dc.contributor.author
Cambert, Mireille  
dc.contributor.author
Flick, Denis  
dc.contributor.author
Salvadori, Viviana Olga  
dc.contributor.author
Lucas, Tiphaine  
dc.date.available
2019-10-18T17:35:56Z  
dc.date.issued
2018-11  
dc.identifier.citation
Ureta, María Micaela; Diascorn, Yves; Cambert, Mireille; Flick, Denis; Salvadori, Viviana Olga; et al.; Water transport during bread baking: Impact of the baking temperature and the baking time; Sage Publications Ltd; Food Science and Technology International; 25; 3; 11-2018; 187-197  
dc.identifier.issn
1082-0132  
dc.identifier.uri
http://hdl.handle.net/11336/86390  
dc.description.abstract
The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Sage Publications Ltd  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
CRUMB  
dc.subject
CRUST  
dc.subject
DOUGH  
dc.subject
EVAPORATION–CONDENSATION–DIFFUSION  
dc.subject
HEAT PIPE  
dc.subject
WATER CONTENT  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Water transport during bread baking: Impact of the baking temperature and the baking time  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-10-15T14:10:32Z  
dc.journal.volume
25  
dc.journal.number
3  
dc.journal.pagination
187-197  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Ureta, María Micaela. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Diascorn, Yves. Université Bretagne Loire; Francia  
dc.description.fil
Fil: Cambert, Mireille. Université Bretagne Loire; Francia  
dc.description.fil
Fil: Flick, Denis. Ingénierie Aliments Procédés, AgroParisTech, Inra, Université Paris-Saclay; Francia  
dc.description.fil
Fil: Salvadori, Viviana Olga. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Lucas, Tiphaine. Université Bretagne Loire; Francia  
dc.journal.title
Food Science and Technology International  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013218814144  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013218814144