Water transport during bread baking: Impact of the baking temperature and the baking time

Autores
Ureta, María Micaela; Diascorn, Yves; Cambert, Mireille; Flick, Denis; Salvadori, Viviana Olga; Lucas, Tiphaine
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.
Fil: Ureta, María Micaela. 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: Diascorn, Yves. Université Bretagne Loire; Francia
Fil: Cambert, Mireille. Université Bretagne Loire; Francia
Fil: Flick, Denis. Ingénierie Aliments Procédés, AgroParisTech, Inra, Université Paris-Saclay; Francia
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
Fil: Lucas, Tiphaine. Université Bretagne Loire; Francia
Materia
CRUMB
CRUST
DOUGH
EVAPORATION–CONDENSATION–DIFFUSION
HEAT PIPE
WATER CONTENT
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:11336/86390
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/86390
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water transport during bread baking: Impact of the baking temperature and the baking timeUreta, María MicaelaDiascorn, YvesCambert, MireilleFlick, DenisSalvadori, Viviana OlgaLucas, TiphaineCRUMBCRUSTDOUGHEVAPORATION–CONDENSATION–DIFFUSIONHEAT PIPEWATER CONTENThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.Fil: Ureta, María Micaela. 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: Diascorn, Yves. Université Bretagne Loire; FranciaFil: Cambert, Mireille. Université Bretagne Loire; FranciaFil: Flick, Denis. Ingénierie Aliments Procédés, AgroParisTech, Inra, Université Paris-Saclay; FranciaFil: 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; ArgentinaFil: Lucas, Tiphaine. Université Bretagne Loire; FranciaSage Publications Ltd2018-11info: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/11336/86390Ureta, María Micaela; Diascorn, Yves; Cambert, Mireille; Flick, Denis; Salvadori, Viviana Olga; et al.; Water transport during bread baking: Impact of the baking temperature and the baking time; Sage Publications Ltd; Food Science and Technology International; 25; 3; 11-2018; 187-1971082-0132CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1177/1082013218814144info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013218814144info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:57:33Zoai:ri.conicet.gov.ar:11336/86390instacron: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 09:57:34.15CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water transport during bread baking: Impact of the baking temperature and the baking time
title Water transport during bread baking: Impact of the baking temperature and the baking time
spellingShingle Water transport during bread baking: Impact of the baking temperature and the baking time
Ureta, María Micaela
CRUMB
CRUST
DOUGH
EVAPORATION–CONDENSATION–DIFFUSION
HEAT PIPE
WATER CONTENT
title_short Water transport during bread baking: Impact of the baking temperature and the baking time
title_full Water transport during bread baking: Impact of the baking temperature and the baking time
title_fullStr Water transport during bread baking: Impact of the baking temperature and the baking time
title_full_unstemmed Water transport during bread baking: Impact of the baking temperature and the baking time
title_sort Water transport during bread baking: Impact of the baking temperature and the baking time
dc.creator.none.fl_str_mv Ureta, María Micaela
Diascorn, Yves
Cambert, Mireille
Flick, Denis
Salvadori, Viviana Olga
Lucas, Tiphaine
author Ureta, María Micaela
author_facet Ureta, María Micaela
Diascorn, Yves
Cambert, Mireille
Flick, Denis
Salvadori, Viviana Olga
Lucas, Tiphaine
author_role author
author2 Diascorn, Yves
Cambert, Mireille
Flick, Denis
Salvadori, Viviana Olga
Lucas, Tiphaine
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CRUMB
CRUST
DOUGH
EVAPORATION–CONDENSATION–DIFFUSION
HEAT PIPE
WATER CONTENT
topic CRUMB
CRUST
DOUGH
EVAPORATION–CONDENSATION–DIFFUSION
HEAT PIPE
WATER CONTENT
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 impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.
Fil: Ureta, María Micaela. 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: Diascorn, Yves. Université Bretagne Loire; Francia
Fil: Cambert, Mireille. Université Bretagne Loire; Francia
Fil: Flick, Denis. Ingénierie Aliments Procédés, AgroParisTech, Inra, Université Paris-Saclay; Francia
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
Fil: Lucas, Tiphaine. Université Bretagne Loire; Francia
description The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water content and temperature were measured at different regions of the crust and crumb. There was found an increase in water content at the core. Water content reached a maximum level (at about 2.5%), with no effect of the baking temperature, and decreased slowly at advanced baking times. Regarding the crust, a theoretical model relating water flux to the driven force (temperature difference between the oven environment and the vaporization front) and the crust thermal resistance was validated with experimental values. Water losses were also reported. The water lost by bread contributes significantly to the energy consumption by this process and its reduction is of concern for conducting the process in a more sustainable manner. A better optimization of heat transfer between the surface (for coloration purposes) and the core (for inflation purposes) could help in this way, together with shorter baking duration and hence higher yield.
publishDate 2018
dc.date.none.fl_str_mv 2018-11
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/11336/86390
Ureta, María Micaela; Diascorn, Yves; Cambert, Mireille; Flick, Denis; Salvadori, Viviana Olga; et al.; Water transport during bread baking: Impact of the baking temperature and the baking time; Sage Publications Ltd; Food Science and Technology International; 25; 3; 11-2018; 187-197
1082-0132
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86390
identifier_str_mv Ureta, María Micaela; Diascorn, Yves; Cambert, Mireille; Flick, Denis; Salvadori, Viviana Olga; et al.; Water transport during bread baking: Impact of the baking temperature and the baking time; Sage Publications Ltd; Food Science and Technology International; 25; 3; 11-2018; 187-197
1082-0132
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1177/1082013218814144
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/10.1177/1082013218814144
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 Sage Publications Ltd
publisher.none.fl_str_mv Sage Publications Ltd
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
_version_ 1842269469740630016
score 13.13397

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