Bread browning kinetics during baking

EMMANUEL PURLIS; VIVIANA O. SALVADORI

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Año: 2007 vol. 80 p. 1107 - 1115

0260-8774

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 %.