Modeling bread baking with focus on overall deformation and local porosity evolution
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...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Nicolas, Vincent [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2016 |
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| Rechteinformationen: |
Nutzungsrecht: © 2016 American Institute of Chemical Engineers |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: AIChE journal - Hoboken, NJ : Wiley-Blackwell, 1955, 62(2016), 11, Seite 3847-3863 |
|---|---|
| Übergeordnetes Werk: |
volume:62 ; year:2016 ; number:11 ; pages:3847-3863 |
| Links: |
|---|
| DOI / URN: |
10.1002/aic.15301 |
|---|
| Katalog-ID: |
OLC1983706094 |
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| 520 | |a 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 CO 2 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. © 2016 American Institute of Chemical Engineers AIChE J , 62: 3847–3863, 2016 | ||
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| 700 | 1 | |a Doursat, Christophe |4 oth | |
| 700 | 1 | |a Flick, Denis |4 oth | |
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10.1002/aic.15301 doi PQ20161012 (DE-627)OLC1983706094 (DE-599)GBVOLC1983706094 (PRQ)c981-4521d7de2eca677f4448a5570146c36a2b189dd46269f5454a34b78d5ec848573 (KEY)0553148920160000062001103847modelingbreadbakingwithfocusonoveralldeformationan DE-627 ger DE-627 rakwb eng 660 DNB 58.00 bkl Nicolas, Vincent verfasserin aut Modeling bread baking with focus on overall deformation and local porosity evolution 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier 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 CO 2 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. © 2016 American Institute of Chemical Engineers AIChE J , 62: 3847–3863, 2016 Nutzungsrecht: © 2016 American Institute of Chemical Engineers process heat transfer mass transfer porous media simulation food Vanin, Fernanda oth Grenier, David oth Lucas, Tiphaine oth Doursat, Christophe oth Flick, Denis oth Enthalten in AIChE journal Hoboken, NJ : Wiley-Blackwell, 1955 62(2016), 11, Seite 3847-3863 (DE-627)129590495 (DE-600)240008-X (DE-576)015082997 0001-1541 nnns volume:62 year:2016 number:11 pages:3847-3863 http://dx.doi.org/10.1002/aic.15301 Volltext http://onlinelibrary.wiley.com/doi/10.1002/aic.15301/abstract GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 GBV_ILN_2016 58.00 AVZ AR 62 2016 11 3847-3863 |
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Nicolas, Vincent |
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modeling bread baking with focus on overall deformation and local porosity evolution |
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Modeling bread baking with focus on overall deformation and local porosity evolution |
| abstract |
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 CO 2 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. © 2016 American Institute of Chemical Engineers AIChE J , 62: 3847–3863, 2016 |
| abstractGer |
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 CO 2 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. © 2016 American Institute of Chemical Engineers AIChE J , 62: 3847–3863, 2016 |
| abstract_unstemmed |
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 CO 2 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. © 2016 American Institute of Chemical Engineers AIChE J , 62: 3847–3863, 2016 |
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| title_short |
Modeling bread baking with focus on overall deformation and local porosity evolution |
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Vanin, Fernanda Grenier, David Lucas, Tiphaine Doursat, Christophe Flick, Denis |
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