INVESTIGATION OF COLOUR VARIATION DURING BAKING OF BREAD
Publish place: The First Middle East Drying Conference
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
MEDC01_010
تاریخ نمایه سازی: 11 شهریور 1391
Abstract:
In this study, bread surface colour variation during baking was experimentally investigated. Bread temperatures and colour were recorded on-line during baking at oven temperatures of 150, 175, 200, 225 and 250°C and 1, 2.5, 5, 7.5 and 10 m/s jet velocities, respectively. Conducted experiments showed that apposite of impingement drying processes, rapid crumb temperature rising and consequently high rate crumb formation caused bread surface temperature and browning reactions changed smoothly than expecting during baking and at proper baking temperatures (lesser than 200°C) browning reactions didn.t complete.
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Authors
Salem Banooni
Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran
Amirhossein Zare
Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran
H. Bazafkan
Department of Mechanical Engineering, Shahid Chamran University of Ahwaz Golestan, Ahwaz, Iran
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