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Flat bread baking: Single to double layer transition.
Safia Bedre-Dine1, David Grenier1, Tiphaine Lucas1
1INRAE, UR OPAALE, F-35044 Rennes, France.
Food Research International (Ottawa, Ont.)
|October 7, 2023
Summary
Water vapor drives the delamination in double-layered flat breads, creating pockets for food. This study reveals water pressure
Area of Science:
- Food Science and Technology
- Baking Science
- Material Science
Background:
- Double-layered flat breads offer a unique pocket for food, a desirable consumer quality.
- High baking temperatures (350–550°C) are traditionally used for delamination but raise energy concerns.
Purpose of the Study:
- To investigate the impact of fermentation and baking temperature on flat bread delamination.
- To elucidate the role of water vapor and dough properties in the delamination process.
Main Methods:
- Varied fermentation and baking temperatures to assess their effect on delamination.
- Monitored dough water content and temperature during baking.
- Characterized water distribution within the flat bread structure.
Main Results:
- Water vapor was identified as the primary cause of delamination.
- Increasing baking temperature surprisingly decreased overall water loss.
- Water pressure was shown to be crucial for dough inflation and edge detachment.
Conclusions:
- Delamination in flat breads is driven by internal water vapor pressure.
- Understanding water dynamics can optimize baking processes for energy efficiency.
- The study proposes a concept map detailing water's role in flat bread formation.
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