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An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamics

A Anishaparvin1, N Chhanwal, D Indrani

  • 1Human Resource Development, Central Food Technological Research Inst., Council of Scientific and Industrial Research (CSIR), Mysore 570 020, India.

Journal of Food Science
|May 4, 2011
PubMed
Summary

Computational fluid dynamics modeling of bread baking reveals uneven oven airflow causes temperature variations. Bread baked in upper oven trays requires less time for starch gelatinization compared to lower trays.

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