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Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness During Bread-Baking Process.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11704/
http://dx.doi.org/10.1111/jtxs.12097
 
Title Temperature- and Moisture-Based Modeling for
Prediction of Starch Gelatinization and Crumb
Softness During Bread-Baking Process.
 
Creator Chhanwal, N.
Anandharamakrishnan, C.
 
Subject 14 Physical properties
26 Bakery products
 
Description Temperature, starch gelatinization, moisture content and softness of bread define
the formation of crust and crumb regions during the baking process. A computational
model was developed to study the volume expansion, temperature profile
and moisture content of the bread during the baking process. An arbitrary
Lagrangian–Eulerian method was applied to describe mesh movement during
volume expansion. Model predictions were validated with experimental measurements
of bread temperature, moisture content and volume expansion. Occurrence
of two distinct zones having different moisture contents, i.e., crust (
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11704/1/ournal%20of%20Texture%20Studies%202014_45_462.pdf
Chhanwal, N. and Anandharamakrishnan, C. (2014) Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness During Bread-Baking Process. Journal of Texture Studies, 45. pp. 462-476.