Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-23953Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kinner, Mathias | - |
| dc.contributor.author | Rüegg, Ramona | - |
| dc.contributor.author | Weber, Claudia A. | - |
| dc.contributor.author | Buchli, Jürg | - |
| dc.contributor.author | Durrer, Ludwig | - |
| dc.contributor.author | Müller, Nadina | - |
| dc.date.accessioned | 2022-01-20T10:32:47Z | - |
| dc.date.available | 2022-01-20T10:32:47Z | - |
| dc.date.issued | 2021-12 | - |
| dc.identifier.issn | 0022-1155 | de_CH |
| dc.identifier.issn | 0975-8402 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/23953 | - |
| dc.description | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) | de_CH |
| dc.description.abstract | Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times. However, the associated high costs and the need to adjust baking protocols are of relevance and more information is needed. This paper examines the influence of two main baking protocol parameters on the quality of toast bread, i.e. oven temperature and baking time reduction. Resulting toast bread characteristics including specific bread volume, concavity, browning index, crust and crumb hardness and aw-value were analysed as well as process-dependent core temperature and water loss. In order to compensate for water loss during vacuum cooling and still achieve optimal toast bread quality, a final bread core temperature of 98 °C at the end of baking gave best results, regardless of oven temperature. It was further shown that cooling time can be reduced by a factor of 10 if the baking protocol is optimally adjusted, hinting at a huge potential to increase productivity for industrial applications. In summary, it can be stated that vacuum cooling requires a tailored reduction in baking time in order to compensate for water loss from vacuum cooling while retaining sufficient structural cohesion to resist deformation of the bread. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Springer | de_CH |
| dc.relation.ispartof | Journal of Food Science and Technology | de_CH |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | de_CH |
| dc.subject | Vacuum cooling | de_CH |
| dc.subject | Toast bread | de_CH |
| dc.subject | Oven temperature | de_CH |
| dc.subject | Core temperature | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Impact of selected baking and vacuum cooling parameters on the quality of toast bread | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.1007/s13197-020-04945-x | de_CH |
| dc.identifier.doi | 10.21256/zhaw-23953 | - |
| dc.identifier.pmid | 34629522 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 12 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 4586 | de_CH |
| zhaw.pages.start | 4578 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 58 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Technologie | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2021_Kinner-etal_Baking-Vacuum-cooling_JFoodSciTechnol.pdf | 755.21 kB | Adobe PDF |  View/Open |
Show simple item record
Kinner, M., Rüegg, R., Weber, C. A., Buchli, J., Durrer, L., & Müller, N. (2021). Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology, 58(12), 4578–4586. https://doi.org/10.1007/s13197-020-04945-x
Kinner, M. et al. (2021) ‘Impact of selected baking and vacuum cooling parameters on the quality of toast bread’, Journal of Food Science and Technology, 58(12), pp. 4578–4586. Available at: https://doi.org/10.1007/s13197-020-04945-x.
M. Kinner, R. Rüegg, C. A. Weber, J. Buchli, L. Durrer, and N. Müller, “Impact of selected baking and vacuum cooling parameters on the quality of toast bread,” Journal of Food Science and Technology, vol. 58, no. 12, pp. 4578–4586, Dec. 2021, doi: 10.1007/s13197-020-04945-x.
KINNER, Mathias, Ramona RÜEGG, Claudia A. WEBER, Jürg BUCHLI, Ludwig DURRER und Nadina MÜLLER, 2021. Impact of selected baking and vacuum cooling parameters on the quality of toast bread. Journal of Food Science and Technology. Dezember 2021. Bd. 58, Nr. 12, S. 4578–4586. DOI 10.1007/s13197-020-04945-x
Kinner, Mathias, Ramona Rüegg, Claudia A. Weber, Jürg Buchli, Ludwig Durrer, and Nadina Müller. 2021. “Impact of Selected Baking and Vacuum Cooling Parameters on the Quality of Toast Bread.” Journal of Food Science and Technology 58 (12): 4578–86. https://doi.org/10.1007/s13197-020-04945-x.
Kinner, Mathias, et al. “Impact of Selected Baking and Vacuum Cooling Parameters on the Quality of Toast Bread.” Journal of Food Science and Technology, vol. 58, no. 12, Dec. 2021, pp. 4578–86, https://doi.org/10.1007/s13197-020-04945-x.
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