在双层平面面包中测量透率和气体保留率
Safia Bedre-Dine1, Tiphaine Lucas1, David Grenier1
1INRAE, UR OPAALE, F-35044, Rennes, France.
Food research international (Ottawa, Ont.)
|March 9, 2025
概括
双层平面面包中的气体透性对于防止烤过程中的分层至关重要. 低透度值对于显著的压力增加至关重要,主要是由水蒸气驱动的.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 是一种材料科学.
- 化学工程是化学工程的组成部分.
背景情况:
- 双层平面面包中的分层与内部水蒸气压力有关,超过逃逸率.
- 面团的气体透性是影响烤过程中压力增加的关键因素.
- 关于面包皮和双层平面面包的透性数据有限.
研究的目的:
- 为了研究在烤过程中双层平面面包的气体透性.
- 了解透性在分层和压力增加中的作用.
- 为了将实验发现与数值模拟相关联.
主要方法:
- 在300°C以蒸汽注入或不注入蒸汽的情况下烤双层平面面包.
- 使用一个专门的两室装置来测量气体透率.
- 使用数值模拟来建模气体生成和压力动态.
主要成果:
- 在平面面包的上层和下层 (6 × 10−17 到 3 × 10−15 m2) 测量了低气体透度值.
- 观察到在分层过程中脱落后上层的透性增加.
- 模拟证实了水蒸气是压力积聚在二氧化碳上的主要驱动因素.
结论:
- 气体透性对双层平面面包的压力增加和分层产生重大影响.
- 透度值低于8 × 10−13 m2对于在不同烤箱温度下大幅增加压力 (>10 kPa) 是必要的.
- 较高的透性会延迟压力增加,尤其是在较低的烤温度下.
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