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Study on Moisture Phase Changes in Bread Baking Using a Coupling Model
Luo Zhang1, Wei Yang1, Kai Xu1
1Department of Thermal Science and Energy Engineering, University of Science and Technology of China, Hefei 230027, China.
Foods (Basel, Switzerland)
|May 14, 2025
Summary
Moisture phase change (MPC) in bread baking is crucial for heat and mass transfer and dough deformation. This study models MPC, revealing its significant impact on baking processes and bread structure.
Area of Science:
- Food Science
- Physics
- Chemical Engineering
Background:
- Moisture phase change (MPC) is vital in bread baking, affecting heat and mass transfer.
- Current models inadequately represent MPC, necessitating systematic study.
Purpose of the Study:
- To develop a coupled multiphase model for heat and mass transfer with large deformation, incorporating MPC.
- To quantitatively analyze the impact of MPC on bread baking.
Main Methods:
- Developed a multiphase model using equilibrium and nonequilibrium approaches for MPC in closed and open pores.
- Experimentally calibrated pore-opening functions and viscosity variations.
- Analyzed heat and mass transfer, and deformation using the model.
Main Results:
- Pore-opening occurs at 71-81 °C; dough solidification at 50-110 °C.
- Evaporation-diffusion-condensation is the main moisture transport and heat transfer mode (approx. 60% thermal conductivity).
- Water vapor pressure drives bread deformation, exceeding 70% content in closed pores.
Conclusions:
- MPC is the primary factor governing heat and mass transfer during baking.
- MPC significantly influences bread deformation through internal pressure differentials.
- The developed model provides insights into MPC's role in baking physics.
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