Bread baking: Analysis of process and quality aspects by simulation

E. PURLIS; V. O. SALVADORI

Foz de Iguazú, Brasil

Conferencia; CIGR - International Conference of Agricultural Engineering; 2008

The bread baking process was analyzed through simulation of a mathematical model, which was previously developed and validated against experimental data. Typical baking conditions were simulated using the finite element method and a three-dimensional and irregular geometry obtained by image processing. Two baking indexes were employed: the complete starch gelatinization in crumb and the development of browning at crust. The former allows determining the baking time, while the latter is related to consumers’ acceptability. An analysis considering both process and quality features was performed, which can be used as a basis for baking process design. Numerical simulation has the advantage of not implying field experiments costs since only includes the development of a mathematical model and computational capability, mostly more inexpensive than the former.