Mathematical Modeling of Temperature in Bread Baking
This paper aims to obtain a mathematical model to describe the evolution of temperature during the baking of bread and pastry bakers, and how these developments affect the main qualitative characteristics of the finished product such as skin color, temperature heating of the product and weight loss...
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| Veröffentlicht in: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture 2011-10, Vol.68 (2) |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | This paper aims to obtain a mathematical model to describe the evolution of temperature during the baking of bread and pastry bakers, and how these developments affect the main qualitative characteristics of the finished product such as skin color, temperature heating of the product and weight loss in cooking. |
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| ISSN: | 1843-5246 1843-5386 |
| DOI: | 10.15835/buasvmcn-agr:6563 |