Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity
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DOI: 10.1080/07373937.2016.1260029
Abstract: ABSTRACT This study aimed to achieve greater understanding of the contributions of different mechanisms of water transport to the overall amount of water lost by bread loaves during baking. The analysis was based on simulations… read more here.
Keywords: porosity; crust; water; evaporation condensation ... See more keywords