Bread browning kinetics during baking

Autores
Purlis, Emmanuel; Salvadori, Viviana Olga
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 200 and 220 ºC under natural and forced convection. Linear trend was found between total colour change and weight loss of breads. A simple mathematical model was proposed to predict the development of browning during baking. The independent variables were the weight loss of breads and the baking temperature. For values of weight loss greater than 7 %, the mean absolute estimation error of the proposed model was 6.23 %.
Fil: Purlis, Emmanuel. 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
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
Materia
COLOUR CHANGE
BREAD
MATHEMATICAL MODEL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/111681
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Bread browning kinetics during bakingPurlis, EmmanuelSalvadori, Viviana OlgaCOLOUR CHANGEBREADMATHEMATICAL MODELhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 200 and 220 ºC under natural and forced convection. Linear trend was found between total colour change and weight loss of breads. A simple mathematical model was proposed to predict the development of browning during baking. The independent variables were the weight loss of breads and the baking temperature. For values of weight loss greater than 7 %, the mean absolute estimation error of the proposed model was 6.23 %.Fil: Purlis, Emmanuel. 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; ArgentinaFil: 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; ArgentinaElsevier2007-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/111681Purlis, Emmanuel; Salvadori, Viviana Olga; Bread browning kinetics during baking; Elsevier; Journal of Food Engineering; 80; 4; 6-2007; 1107-11150260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2flrsvkinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.09.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:51Zoai:ri.conicet.gov.ar:11336/111681instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:51.513CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bread browning kinetics during baking
title Bread browning kinetics during baking
spellingShingle Bread browning kinetics during baking
Purlis, Emmanuel
COLOUR CHANGE
BREAD
MATHEMATICAL MODEL
title_short Bread browning kinetics during baking
title_full Bread browning kinetics during baking
title_fullStr Bread browning kinetics during baking
title_full_unstemmed Bread browning kinetics during baking
title_sort Bread browning kinetics during baking
dc.creator.none.fl_str_mv Purlis, Emmanuel
Salvadori, Viviana Olga
author Purlis, Emmanuel
author_facet Purlis, Emmanuel
Salvadori, Viviana Olga
author_role author
author2 Salvadori, Viviana Olga
author2_role author
dc.subject.none.fl_str_mv COLOUR CHANGE
BREAD
MATHEMATICAL MODEL
topic COLOUR CHANGE
BREAD
MATHEMATICAL MODEL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 200 and 220 ºC under natural and forced convection. Linear trend was found between total colour change and weight loss of breads. A simple mathematical model was proposed to predict the development of browning during baking. The independent variables were the weight loss of breads and the baking temperature. For values of weight loss greater than 7 %, the mean absolute estimation error of the proposed model was 6.23 %.
Fil: Purlis, Emmanuel. 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
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
description The development of browning at bread surface during baking is an important quality index. In this paper, the colour (CIE L*a*b* parameters) of bread surface was measured by computer vision. Also, the weight loss variation was determined during the process. Baking experiences were performed at 180, 200 and 220 ºC under natural and forced convection. Linear trend was found between total colour change and weight loss of breads. A simple mathematical model was proposed to predict the development of browning during baking. The independent variables were the weight loss of breads and the baking temperature. For values of weight loss greater than 7 %, the mean absolute estimation error of the proposed model was 6.23 %.
publishDate 2007
dc.date.none.fl_str_mv 2007-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/111681
Purlis, Emmanuel; Salvadori, Viviana Olga; Bread browning kinetics during baking; Elsevier; Journal of Food Engineering; 80; 4; 6-2007; 1107-1115
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/111681
identifier_str_mv Purlis, Emmanuel; Salvadori, Viviana Olga; Bread browning kinetics during baking; Elsevier; Journal of Food Engineering; 80; 4; 6-2007; 1107-1115
0260-8774
1873-5770
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y2flrsvk
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2006.09.007
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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