Part of #The Effect of Baking Time and Baking Temperature on Porosity, Density and Thermal conductivity of the Part-Baked Sangak Bread, during Baking# :
Publishing year : 2012
Conference : The First Innovation Conference on Food Processing
Number of pages : 6
Abstract: Sangak bread, for its nutritional value, aroma, and special taste has a high potential to be industrially mass produced and supplied to the market, partly baked. In this paper, the effect of baking temperature (in four levels of 230, 250, 270 and 290 degrees Celsius) on moisture content, porosity, apparent density andthermal conductivity during special baking times (in30, 60, 90, 120, 150 , 180 seconds) in the part-baked Sangakbread were studied. The performed tests indicated an asignificant reduction in moisture and apparent density as a result of increasing the baking temperature. Theresults of tests show a significant increase in porosity with the increase in baking time and baking temperature. The effective thermal conductivity was measured using a thermal conductivity probe. Based on the results of the test, the increase in baking temperature, due to the effects of increasing porosity and moisture content reduction, causes a decrease in heat conductivity. In this paper, four models (Series, Parallel, Krischer, and Maxwell) were developed for describing the thermal conductivity. The effective thermal conductivity data predicted with the Krischer model were really compatible with the experimental data. In addition, the distribution factor (f) was evaluated using the Krischer model. Results showed an increase in this parameter with the increase in baking time and baking temperature.