Temperature‐ and Moisture‐Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread‐Baking Process

作者：Narayansing Chhanwal; Chinnaswamy Anandharamakrishnan

来源：Journal of Texture Studies, 2014, 45(6): 462-476.

DOI：10.1111/jtxs.12097

• ALE
• bread
• moisture content
• softness of bread
• starch gelatinization
• volume expansion

Abstract(#br)Temperature, starch gelatinization, moisture content and softness of bread define the formation of crust and crumb regions during the baking process. A computational model was developed to study the volume expansion, temperature profile and moisture content of the bread during the bakin...