Advances in heat transfer unit operations : baking and freezing in bread making /
Advances in heat transfer unit operations : baking and freezing in bread making /
Baking and freezing in bread making.
edited by Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan ; Da-Wen Sun, series editor
- Boca Raton : CRC Press, Taylor & Francis Group, [2017], c2017.
- 413 pages : illustrations ; 24 cm
- Contemporary food engineering series .
Includes bibliographical references and index.
Heat transfer operations in bread making: introduction -- Steady-state heat transfer -- Nonsteady-state heat transfer -- Principles of mass transfer by molecular diffusion -- Thermophysical and transport properties of bread products during baking and freezing -- Heat and mass transfer during baking -- Effect of baking in product quality and baking ovens -- Baking oven design -- Heat and mass transfer during bread freezing -- Freezing time calculations -- Effect of freezing conditions on bread quality -- Cryoprotective effect of ingredients on bread quality -- Changes in dough and bread structure as a result of the freezing process -- Modeling and simulation of the freezing process -- Index.
"Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality."--Back cover.
9781466504677 (hardback : alk. paper)
2016020189
Bread
Baking
Food--Effect of heat on
Frozen foods
Heat--Transmission
Low temperature research
TX769 / Ad9 2017
Includes bibliographical references and index.
Heat transfer operations in bread making: introduction -- Steady-state heat transfer -- Nonsteady-state heat transfer -- Principles of mass transfer by molecular diffusion -- Thermophysical and transport properties of bread products during baking and freezing -- Heat and mass transfer during baking -- Effect of baking in product quality and baking ovens -- Baking oven design -- Heat and mass transfer during bread freezing -- Freezing time calculations -- Effect of freezing conditions on bread quality -- Cryoprotective effect of ingredients on bread quality -- Changes in dough and bread structure as a result of the freezing process -- Modeling and simulation of the freezing process -- Index.
"Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality."--Back cover.
9781466504677 (hardback : alk. paper)
2016020189
Bread
Baking
Food--Effect of heat on
Frozen foods
Heat--Transmission
Low temperature research
TX769 / Ad9 2017