Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature
In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ferdowsi University of Mashhad
2015-07-01
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| Series: | مجله پژوهشهای علوم و صنایع غذایی ایران |
| Subjects: | |
| Online Access: | https://ifstrj.um.ac.ir/article_34500_dcc68e398307cea0e992901863ffda88.pdf |