Effect of external conditions on the rate of post-baking chilling of bread

Effects of chilling conditions on moisture and cooling rate of bread were evaluated. Chilling time and water losses were assessed for four air temperatures between 5 and 20 °C. Results showed that high air temperature increased chilling time and decreased water loss. Cooling rate was high at the beg...

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Bibliographic Details
Published inJournal of food engineering Vol. 55; no. 1; pp. 19 - 24
Main Authors Grenier, Alexandre, Monteau, Jean-Yves, Le Bail, Alan, Hayert, Murielle
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.11.2002
Elsevier
Subjects
Biological and medical sciences
Bread
Cereal and baking product industries
Chilling
Evaporation–condensation
Food industries
Fundamental and applied biological sciences. Psychology
Evaporation–condensation
Chilling
Bread
Bakery product
Cooling rate
Air temperature
Water content
Bakery
Evaporation
Experimental study
Spatial variation
Condensation
Baking
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Summary:Effects of chilling conditions on moisture and cooling rate of bread were evaluated. Chilling time and water losses were assessed for four air temperatures between 5 and 20 °C. Results showed that high air temperature increased chilling time and decreased water loss. Cooling rate was high at the beginning of the cooling and decreased with time during chilling. Intense evaporation–condensation in the crumb combined with radiation was proposed as an explanation for this non-linear behaviour. A higher cooling rate was observed at surface than at centre and was confirmed by a higher water loss at surface of the product.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(01)00224-2