The main objective of this research was to develop a mathematical model of heat and mass balance of the bread
baking process to predict the temperature and water content of bread at different heating temperatures and times. The
model was able to predict the bread temperature and water content at different oven temperatures (180, 190, 200, 210
and 220°C). The results showed that the bread temperature and weight loss of bread increase with increasing oven
temperature, when, the oven temperature increased from 180 to 220°C, the temperature of bread increased from 112.73
to 168.49°C and the weight loss of bread increased from 22.40 to 52.46%. The results also showed that the bread
temperature and weight loss of bread increase with increasing time, this increment starts to decline after 18-20 min,
until it reach equilibrium after 30 min. The weight loss of bread increases with increasing bread temperature. It indicates
that when the bread temperature increased from 20.00 to 131.69°C, the weight loss of bread increased from 0.00 to
40.79% at 200°C oven temperature. The model was validated with an experimental data and showed a reasonable
agreement with those measured, where; it ranged 20.00 to 131.69°C theoretically while it was from 25.00 to 119.00°C
experimentally during the baking at 200°C oven temperature. The weight loss data was in a reasonable agreement with
those measured, where; it ranged 0.00 to 40.79% theoretically while it was from 0.00 to 48.69% experimentally during
the baking at 200°C oven temperature. |
