An instrumented pilot scale oven for the study of French bread baking

A static oven designed for French bread baking has been instrumented to monitor the processing conditions and record variables responsible for dough changes. Thermocouples are inserted at fixed position in the dough, mass loss is continuously weighed whereas expansion is measured by CCD video camera...

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Bibliographic Details
Published in:Journal of food engineering 2005-07, Vol.69 (1), p.97-106
Main Authors: Sommier, A., Chiron, H., Colonna, P., Della Valle, G., Rouillé, J.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Expansion
Food engineering
Food industries
French bread
Fundamental and applied biological sciences. Psychology
General aspects
Hearth
Life Sciences
Measurements
Oven
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Summary:A static oven designed for French bread baking has been instrumented to monitor the processing conditions and record variables responsible for dough changes. Thermocouples are inserted at fixed position in the dough, mass loss is continuously weighed whereas expansion is measured by CCD video camera. Internal pressure and ambient humidity are controlled. Standard conditions for acceptable bread are checked and variable profiles measured in order to define the different sequences of variables related to the main macroscopic changes: expansion, scars opening and crust setting. This scheme is confirmed by modifying main operating conditions (temperatures and vapour injection), showing that water vapour favours expansion, reaching its maximum up to 1.7, at a crumb temperature close to 90 °C, in relation with internal pressure (90 kPa). Vault and hearth temperatures mainly influence crust, the setting of which stops loaf volume decrease (20%).
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2004.07.015