Browning in Bakery Products: An Engineering Perspective

Abstract

Bearing in mind the importance of the development of color in products for the bakery industry, this chapter is dedicated to review the browning phenomenon with emphasis on engineering aspects. This perspective of browning includes basic concepts to understand the chemistry of reactions, the consequences in terms of product quality, and process design topics, i.e. measurement, modeling, control, and optimization based on fundamental concepts of transport phenomena occurring during baking. It is worth noting that the discussion is focused on general bakery products, i.e. those obtained from basic dough formulated mainly with flour and water, and additionally sugars.