Kinetics of crust formation during conventional French bread baking
64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times using thermocouples and Infra-red thermometer; their moisture content was determined after sampling of the external layer, termed the “crust”,...
Gespeichert in:
| Veröffentlicht in: | Journal of cereal science 2012-09, Vol.56 (2), p.440-444 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 444 |
|---|---|
| container_issue | 2 |
| container_start_page | 440 |
| container_title | Journal of cereal science |
| container_volume | 56 |
| creator | Della Valle, G. Chiron, H. Jury, V. Raitière, M. Réguerre, A.-L. |
| description | 64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times using thermocouples and Infra-red thermometer; their moisture content was determined after sampling of the external layer, termed the “crust”, and by weighing breads. In addition, an image analysis method, based on saturation and colors, allowed determination of a mask of crust and the kinetics of its mean thickness. Associated with hydrothermal kinetics, it showed that the development of crust was achieved at a final local temperature of 160 °C and moisture of 5% for an average final thickness of 1.7 mm. DSC analysis of crust samples also underlined the significance of non gelatinized starch in the crust. This result was interpreted by representing the hydrothermal history of crust in a starch melting diagram.
► During French baking, bread crust temperature reaches 160 °C and final moisture 5%. ► Average thickness, defined by image analysis or moisture content, is about 1.7 mm. ► Crust hydrothermal pathway explains the content of non gelatinized starch. |
| doi_str_mv | 10.1016/j.jcs.2012.05.004 |
| format | Article |
| fullrecord | <record><control><sourceid>hal_cross</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02645558v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0733521012001002</els_id><sourcerecordid>oai_HAL_hal_02645558v1</sourcerecordid><originalsourceid>FETCH-LOGICAL-c361t-76ce78d6c784e8d8be1f86fafe661d81302226847b3339edfc38639dce0c28533</originalsourceid><addsrcrecordid>eNp9kE1LxDAQhoMouH78AG-5ePDQOknaNMXTsriuuOBFzyHNh5u62y5Jd8F_b0plj5KBwPC8M8yD0B2BnADhj23e6phTIDSHMgcoztCMQF1mdc3ZOZpBxVhWUgKX6CrGFgDqVDO0ePOdHbyOuHdYh0McsOvDTg2-77A5BN99Yd13R9uNHbXFy2A7vcFNsMrgRn0n4AZdOLWN9vbvv0afy-ePxSpbv7-8LubrTDNOhqzi2lbCcF2JwgojGkuc4E45yzkxgjCglHJRVA1jrLbGaSY4q422oKkoGbtGD9PcjdrKffA7FX5kr7xczddy7AHlRVmW4kgSSyZWhz7GYN0pQECOxmQrkzE5GpNQymQsZe6nzF5FrbYuqE77eAqm4SQ9SNzTxNl07NHbIKP2yYo1Plg9SNP7f7b8Aiajf7o</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Kinetics of crust formation during conventional French bread baking</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Della Valle, G. ; Chiron, H. ; Jury, V. ; Raitière, M. ; Réguerre, A.-L.</creator><creatorcontrib>Della Valle, G. ; Chiron, H. ; Jury, V. ; Raitière, M. ; Réguerre, A.-L.</creatorcontrib><description>64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times using thermocouples and Infra-red thermometer; their moisture content was determined after sampling of the external layer, termed the “crust”, and by weighing breads. In addition, an image analysis method, based on saturation and colors, allowed determination of a mask of crust and the kinetics of its mean thickness. Associated with hydrothermal kinetics, it showed that the development of crust was achieved at a final local temperature of 160 °C and moisture of 5% for an average final thickness of 1.7 mm. DSC analysis of crust samples also underlined the significance of non gelatinized starch in the crust. This result was interpreted by representing the hydrothermal history of crust in a starch melting diagram.
► During French baking, bread crust temperature reaches 160 °C and final moisture 5%. ► Average thickness, defined by image analysis or moisture content, is about 1.7 mm. ► Crust hydrothermal pathway explains the content of non gelatinized starch.</description><identifier>ISSN: 0733-5210</identifier><identifier>EISSN: 1095-9963</identifier><identifier>DOI: 10.1016/j.jcs.2012.05.004</identifier><identifier>CODEN: JCSCDA</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biological and medical sciences ; Cereal and baking product industries ; Chemical and Process Engineering ; Crust ; Engineering Sciences ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Image analysis ; Infra red temperature ; Life Sciences ; Starch ; Starch and starchy product industries</subject><ispartof>Journal of cereal science, 2012-09, Vol.56 (2), p.440-444</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c361t-76ce78d6c784e8d8be1f86fafe661d81302226847b3339edfc38639dce0c28533</citedby><cites>FETCH-LOGICAL-c361t-76ce78d6c784e8d8be1f86fafe661d81302226847b3339edfc38639dce0c28533</cites><orcidid>0000-0001-9512-9365 ; 0000-0002-8306-0097</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jcs.2012.05.004$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=26414140$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02645558$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Della Valle, G.</creatorcontrib><creatorcontrib>Chiron, H.</creatorcontrib><creatorcontrib>Jury, V.</creatorcontrib><creatorcontrib>Raitière, M.</creatorcontrib><creatorcontrib>Réguerre, A.-L.</creatorcontrib><title>Kinetics of crust formation during conventional French bread baking</title><title>Journal of cereal science</title><description>64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times using thermocouples and Infra-red thermometer; their moisture content was determined after sampling of the external layer, termed the “crust”, and by weighing breads. In addition, an image analysis method, based on saturation and colors, allowed determination of a mask of crust and the kinetics of its mean thickness. Associated with hydrothermal kinetics, it showed that the development of crust was achieved at a final local temperature of 160 °C and moisture of 5% for an average final thickness of 1.7 mm. DSC analysis of crust samples also underlined the significance of non gelatinized starch in the crust. This result was interpreted by representing the hydrothermal history of crust in a starch melting diagram.
► During French baking, bread crust temperature reaches 160 °C and final moisture 5%. ► Average thickness, defined by image analysis or moisture content, is about 1.7 mm. ► Crust hydrothermal pathway explains the content of non gelatinized starch.</description><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>Chemical and Process Engineering</subject><subject>Crust</subject><subject>Engineering Sciences</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Image analysis</subject><subject>Infra red temperature</subject><subject>Life Sciences</subject><subject>Starch</subject><subject>Starch and starchy product industries</subject><issn>0733-5210</issn><issn>1095-9963</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNp9kE1LxDAQhoMouH78AG-5ePDQOknaNMXTsriuuOBFzyHNh5u62y5Jd8F_b0plj5KBwPC8M8yD0B2BnADhj23e6phTIDSHMgcoztCMQF1mdc3ZOZpBxVhWUgKX6CrGFgDqVDO0ePOdHbyOuHdYh0McsOvDTg2-77A5BN99Yd13R9uNHbXFy2A7vcFNsMrgRn0n4AZdOLWN9vbvv0afy-ePxSpbv7-8LubrTDNOhqzi2lbCcF2JwgojGkuc4E45yzkxgjCglHJRVA1jrLbGaSY4q422oKkoGbtGD9PcjdrKffA7FX5kr7xczddy7AHlRVmW4kgSSyZWhz7GYN0pQECOxmQrkzE5GpNQymQsZe6nzF5FrbYuqE77eAqm4SQ9SNzTxNl07NHbIKP2yYo1Plg9SNP7f7b8Aiajf7o</recordid><startdate>20120901</startdate><enddate>20120901</enddate><creator>Della Valle, G.</creator><creator>Chiron, H.</creator><creator>Jury, V.</creator><creator>Raitière, M.</creator><creator>Réguerre, A.-L.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0001-9512-9365</orcidid><orcidid>https://orcid.org/0000-0002-8306-0097</orcidid></search><sort><creationdate>20120901</creationdate><title>Kinetics of crust formation during conventional French bread baking</title><author>Della Valle, G. ; Chiron, H. ; Jury, V. ; Raitière, M. ; Réguerre, A.-L.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c361t-76ce78d6c784e8d8be1f86fafe661d81302226847b3339edfc38639dce0c28533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>Chemical and Process Engineering</topic><topic>Crust</topic><topic>Engineering Sciences</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Image analysis</topic><topic>Infra red temperature</topic><topic>Life Sciences</topic><topic>Starch</topic><topic>Starch and starchy product industries</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Della Valle, G.</creatorcontrib><creatorcontrib>Chiron, H.</creatorcontrib><creatorcontrib>Jury, V.</creatorcontrib><creatorcontrib>Raitière, M.</creatorcontrib><creatorcontrib>Réguerre, A.-L.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of cereal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Della Valle, G.</au><au>Chiron, H.</au><au>Jury, V.</au><au>Raitière, M.</au><au>Réguerre, A.-L.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetics of crust formation during conventional French bread baking</atitle><jtitle>Journal of cereal science</jtitle><date>2012-09-01</date><risdate>2012</risdate><volume>56</volume><issue>2</issue><spage>440</spage><epage>444</epage><pages>440-444</pages><issn>0733-5210</issn><eissn>1095-9963</eissn><coden>JCSCDA</coden><abstract>64 breads were baked in a deck oven under conventional French baking conditions. Their hearth and surface temperatures were measured at various baking times using thermocouples and Infra-red thermometer; their moisture content was determined after sampling of the external layer, termed the “crust”, and by weighing breads. In addition, an image analysis method, based on saturation and colors, allowed determination of a mask of crust and the kinetics of its mean thickness. Associated with hydrothermal kinetics, it showed that the development of crust was achieved at a final local temperature of 160 °C and moisture of 5% for an average final thickness of 1.7 mm. DSC analysis of crust samples also underlined the significance of non gelatinized starch in the crust. This result was interpreted by representing the hydrothermal history of crust in a starch melting diagram.
► During French baking, bread crust temperature reaches 160 °C and final moisture 5%. ► Average thickness, defined by image analysis or moisture content, is about 1.7 mm. ► Crust hydrothermal pathway explains the content of non gelatinized starch.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.jcs.2012.05.004</doi><tpages>5</tpages><orcidid>https://orcid.org/0000-0001-9512-9365</orcidid><orcidid>https://orcid.org/0000-0002-8306-0097</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0733-5210 |
| ispartof | Journal of cereal science, 2012-09, Vol.56 (2), p.440-444 |
| issn | 0733-5210 1095-9963 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02645558v1 |
| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Cereal and baking product industries Chemical and Process Engineering Crust Engineering Sciences Food engineering Food industries Fundamental and applied biological sciences. Psychology Image analysis Infra red temperature Life Sciences Starch Starch and starchy product industries |
| title | Kinetics of crust formation during conventional French bread baking |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T07%3A44%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-hal_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Kinetics%20of%20crust%20formation%20during%20conventional%20French%20bread%20baking&rft.jtitle=Journal%20of%20cereal%20science&rft.au=Della%20Valle,%20G.&rft.date=2012-09-01&rft.volume=56&rft.issue=2&rft.spage=440&rft.epage=444&rft.pages=440-444&rft.issn=0733-5210&rft.eissn=1095-9963&rft.coden=JCSCDA&rft_id=info:doi/10.1016/j.jcs.2012.05.004&rft_dat=%3Chal_cross%3Eoai_HAL_hal_02645558v1%3C/hal_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_els_id=S0733521012001002&rfr_iscdi=true |