Mathematical Modeling of Temperature in Bread Baking

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)
Hauptverfasser: DAVID, Adriana Paula, BURNETE, Nicolae, NAGHIU, Alexandru, CĂTUNESCU, Giorgiana Mihaela
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container_title Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture
container_volume 68
creator DAVID, Adriana Paula
BURNETE, Nicolae
NAGHIU, Alexandru
CĂTUNESCU, Giorgiana Mihaela
description 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.
doi_str_mv 10.15835/buasvmcn-agr:6563
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title Mathematical Modeling of Temperature in Bread Baking
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