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Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread

Olsson, E E M; Trägårdh, Christian LU and Ahrne, L M (2005) In Journal of Food Science 70(8). p.484-491
Abstract
Rapid heat transfer methods can be used to speed up the baking, process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color; crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development,was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the... (More)
Rapid heat transfer methods can be used to speed up the baking, process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color; crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development,was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Science
volume
70
issue
8
pages
484 - 491
publisher
Institute of Food Technologists
external identifiers
  • wos:000232903600021
  • scopus:27544459822
ISSN
0022-1147
DOI
10.1111/j.1365-2621.2005.tb11519.x
language
English
LU publication?
yes
id
b5ab1d41-24a9-4c26-b1ed-8cc5b7a78b09 (old id 152019)
date added to LUP
2007-07-19 09:13:43
date last changed
2017-01-01 07:02:24
@article{b5ab1d41-24a9-4c26-b1ed-8cc5b7a78b09,
  abstract     = {Rapid heat transfer methods can be used to speed up the baking, process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color; crust thickness, total water loss, and heating time. The results show that infrared radiation and jet impingement, as compared with heating in a conventional household oven, increased the rate of color development of the crust and shortened the heating time. The fastest color development,was obtained by combining infrared and impingement heating. The water loss rate was increased due to the high heat transfer rate, but the total water loss was reduced because of the shorter heating time. Crust thickness was most dependent on heating time and crust temperature. In general, the crust was thinner for infrared-heated baguettes.},
  author       = {Olsson, E E M and Trägårdh, Christian and Ahrne, L M},
  issn         = {0022-1147},
  language     = {eng},
  number       = {8},
  pages        = {484--491},
  publisher    = {Institute of Food Technologists},
  series       = {Journal of Food Science},
  title        = {Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread},
  url          = {http://dx.doi.org/10.1111/j.1365-2621.2005.tb11519.x},
  volume       = {70},
  year         = {2005},
}