INVESTIGATION OF MOISTURE VARIATION DURING BAKING OF BREAD

In this study, bread moisture variation during baking was experimentally investigated. Bread temperature and weight loss were recorded on-line during baking at oven temperatures of 150, 175, 200, 225 and 250°C and 1, 2.5, 5, 7.5 and 10 m/s jet velocities, respectively. Conducted experiments showed that apposite of impingement drying processes, rapid bread surface temperature rising and consequently crust formation caused bread moisture changed smoothly during baking at proper baking temperatures (lesser than 200°C).

کلیدواژه ها:

Flat bread baking ، Impinging Jets ، Moisture variation