Netsu Bussei
Online ISSN : 1881-414X
Print ISSN : 0913-946X
ISSN-L : 0913-946X
Volume 18 , Issue 4
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  • Seiji Yamada, Takao Hiraiwa, Takayoshi Takano
    2004 Volume 18 Issue 4 Pages 130-135
    Published: October 31, 2004
    Released: October 27, 2008
    JOURNALS FREE ACCESS
    The baking condition particularly influences the color, shape and texture of bread, and makes it confirm product quality finally. We have examined about the mechanism of crust formation by measuring the quantity of moisture evaporation under baking and the density distribution of porous bread dough for each baking time. In the present study, it is the purpose to obtain the thermophysical properties that are available for quality control at the production line. We have directed our attention to the phenomenon about the heat and mass transfer at the crust layer of bread dough, and have inferred the thermophysical properties of bread crust. Effective thermal conductivity of bread crust obtained under baking took the value 0.04∼0.06[W/(m·K)].
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