Bread baking – A review
作者： Arpita Mondal , A.K. Datta
DOI: 10.1016/J.JFOODENG.2007.11.014
关键词: Metallurgy 、 Food science 、 Cereal product
摘要: Bread is a basic dietary item dating back to the Neolithic era, which prepared by baking that carried out in oven. Control of production and distribution bread has been used as means exercising political influence over populace for at least last two millennia. Several experimental mathematical models are developed clear understanding baking. This article presents review published literatures on studies during decades. Baking technology, evolution ingredients, thermophysical properties functions moisture content time reviewed. Experimental simulative profiling temperature, content, pore volume, expansion ratio also
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