INIFTA   05425
INSTITUTO DE INVESTIGACIONES FISICO-QUIMICAS TEORICAS Y APLICADAS
Unidad Ejecutora - UE
artículos
Título:
Bread browning kinetics during baking
Autor/es:
PURLIS EMMANUEL; SALVADORI VIVIANA O.
Revista:
JOURNAL OF FOOD ENGINEERING
Referencias:
Año: 2007 vol. 80 p. 1107 - 1115
ISSN:
0260-8774
Resumen:
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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 C 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%.