Answer:
Located at the end of the processing line, baking is essential in the manufacturing of starchy products (e.g. breads, cookies, cakes). The operation leads to products with typically important technological macroscopic properties (e.g. moisture content, proper dimensions or yield, desired and appealing color, texture and taste). During baking, biochemical constituents undergo physico-chemical changes at microscopic level (e.g. phase transition, modification of structural properties etc.). Results of these changes are appreciable. As an example during baking, the dough/batter of starchy products increased and the macroscopic volume is expanding from the effect of the air incorporation (mixing), the production of CO 2 either by the chemical agent or by fermentation (proofing) and the water vaporization. For all starchy products, typical kinetic profiles are usually obtained: an increase up to around 2/3 to 2/4 of the baking time then a decrease to some extent. Without quantifying the relationship between the cellular structure and the molecular forces that govern its creation and stabilization, there is little hope of developing the process science that will permit us to control the formation of these man-made cellular solids (i.e. a solid matrix with an associated gaseous phase. The objective of the study was to analyze the main factors responsible for the generation of the expanded or porous structure during baking. More specifically, the amount (X) of a typical leavening agent (0, 1X and 2X) and 5 levels of constant baking temperatures (200, 225, 250, 275, 300°C) were studied for their effect on volume expansion, color and texture (instrumental and sensory). Increasing the quantity of leavening agents did not necessarily result in a significant effect on volume expansion but the firmness of the resulting products was decreased. As expected, a slight increase of the temperature resulted in an increase of the volume expansion but an important elevation of the temperature resulted in a decrease of the volume accompanied by an intense surface color and an increase of the hardness.
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... There have been numerous studies on the effects of process conditions such as baking temperature, types of oven used and baking time to the final product quality such as volume expansion, texture and moisture content in cakes [7,8], bread [9,10] and biscuits. Other than that, many researchers have studied the effects of product formulation such as type of flour used, types of resistant starch, etc., towards the final product quality [7,11]. ...
... At the final stage, further increase of temperature caused strengthening of the cake structure and the batter released gas in the form of bubbles which resulted in slight cake shrinkage at 30-34 minutes for cakes baked with airflow and 40-44 minutes for cake baked without airflow at 170°C. This took 25% of the total baking time to the end of baking [8]. From Fig. 5, maximum shrinkage occurred for cakes baked with airflow of 1.17% compared to 0.90% for cakes baked without airflow at 170°C. ...
Effects of Temperature and Airflow on Volume Development during baking and its influence on quality
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Full-text available
Jun 2014
Nurul Atiqah Sani
Farah Saleena Taip
Siti Mazlina Mustapa Kamal
Norashikin Ab Aziz
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Discover more about: Baking
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Kinetics of Bubble Growth in Bread Dough and Crust Formation
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Martin G. ScanlonFiliz Koksel
The final texture, aerated structure, and palatability of bread strongly depends on the creation of gas bubbles during the mixing process, the control of their growth in the dough matrix during subsequent breadmaking stages, and their retention until the dough matrix is set. Therefore, gas production and gas retention in the bread dough are crucial during the breadmaking process in order to make ... [Show full abstract]Read more
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A substance that helps make baked products rise. Yeast, baking powder and baking soda are the most common leaveners for baking. A bread starter consisting of flour, water and wild yeasts. Nitrogen is used to replace the oxygen in the package.
