Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse

Journal of Food Engineering - Tập 70 - Trang 151-164 - 2005
T. Lucas1, S. Quellec1, A. Le Bail2, A. Davenel1
1Cemagref, Process Engineering Technology Research Unit, 17 avenue de Cucillé, F-35044 Rennes cedex, France
2UMR GEPEA (UA CNRS 6144—SP1), ENITIAA, BP 82225, 44322 Nantes cedex 03, France

Tài liệu tham khảo

Czuchajowska, 1989, Water activity and moisture content of dough and bread, Cereal Chemistry, 66, 128 De Vries, 1989, A quantitative model for heat transport in dough and crumb during baking, 174 Hamdami, 2004, Heat and mass transfer in part-baked bread during freezing, Food Research International, 37, 477, 10.1016/j.foodres.2004.02.011 Le Bail, A., Monteau, J. Y., Lucas, T., Chargelegue, A., & Reverdy, Y. (in press). Impact of selected process parameters crust flaking of frozen part baked bread. Journal of Food Engineering Lee, 2002, Spatial investigation of the non-frozen water distribution in frozen foods using NMR SPRITE, Journal of Food Science, 61, 2251, 10.1111/j.1365-2621.2002.tb09536.x Lucas, T., Grenier, A., Le Bail, A., & Davenel, A. (in press a). MRI quantification of ice gradients in dough during freezing or thawing processes. Journal of Food Engineering Lucas, T., Le Ray, D., & Davenel, A. (in press b). Chilling and freezing of part-baked breads. Part I: An analysis of MRI signal. Journal of Food Engineering Otsu, 1979, A thresholding selection method from Grey-level histograms, IEE Transactions on Systems, Man and Cybernetics, 9, 62, 10.1109/TSMC.1979.4310076 Thorvaldsson, 1998, Water diffusion in bread during baking, Lebensmittel—Wissenschaft-und-Technologie, 31, 658, 10.1006/fstl.1998.0427 Van der Sluis, 1993, Cooling and freezing simulation of bakery products, 162 Wiggins, 1998, Proving, baking and cooling, 120