Tag Archives: electric resistance baking

1562-1574 B. Kulishov, D. Minkin, A. Fedorov and A. Novoselov
Development of the mathematical model of the electric resistance baking process
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Development of the mathematical model of the electric resistance baking process

B. Kulishov¹*, D. Minkin², A. Fedorov¹ and A. Novoselov¹

¹ITMO University, Saint Petersburg, Faculty of Food Biotechnologies and Engineering, School of Biotechnology and Cryogenic Systems, Kronverkskiy ave.49, RU197101 St. Petersburg, Russia
²Saint Petersburg University of State Fire Service of Emercom of Russia, Department of Physical and Technical Fundamentals of Fire Safety, Moskovskiy ave.149, RU 196105 St. Petersburg, Russia
*Correspondence: kulishov.b@list.ru

Abstract:

The work is dedicated to the development of the mathematical model of the electric resistance baking process for the purpose of predicting temperature changes during baking of dough pieces of arbitrary sizes. The equation for the non-stationary thermal regime of a body with an internal heat source was used with a number of assumptions. The dynamics of the dough temperature changes was determined by numerical solution of the equation in Comsol Multiphysics.
Due to the complexity of the dough baking process and the impossibility of solving the equation by analytical method only, a number of values included in the energy balance of ER baking were determined experimentally. A dough piece with dimensions of 100×50×80 mm was baked during the experiment. After the adjustment, the adequacy of the model was checked by comparing the data on the dough temperature changes during baking dough pieces of the same recipe, but of different sizes (150×49×80, 80×62×80, and 65×75×80). Statistical analysis using Fisher’s criterion confirmed the adequacy of the model.

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2449-2464 B. Kulishov, K. Kulishova, N. Rudometova, A. Fedorov and A. Novoselov
Advantages of electric resistance method for baking bread and flour confectionery products of functional purpose
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Advantages of electric resistance method for baking bread and flour confectionery products of functional purpose

B. Kulishov¹*, K. Kulishova¹², N. Rudometova¹², A. Fedorov¹ and A. Novoselov¹

¹ITMO University, Saint-Petersburg, Faculty of Food Biotechnologies and Engineering, School of Biotechnology and Cryogenic Systems, Kronverkskiy ave. 49, RU 197101 St. Petersburg, Russia
²All-Russian Research Institute for Food Additives – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS, Liteyniy ave. 55, RU 191014 St. Petersburg, Russia
*Correspondence: kulishov.b@list.ru

Abstract:

In this paper we studied the effect of the baking method on the preservation of beta-carotene in two types of products: pan wheat bread and sponge cake. Five sources of beta-carotene were used in the study, three of which are commercially available samples, and the two others are experimental samples of supramolecular complexes of beta-carotene with alpha- and beta-cyclodextrins in powder form (molecular ratio 1: 1). Bread and sponge cake were baked by convective and electric resistance methods. The values of temperature and current flowing through the dough were monitored during electric resistance baking. The beta-carotene content was measured in the dough after kneading, in the cake batter after mixing and in the finished products after baking and cooling. The beta-carotene content was evaluated by spectrophotometry after extraction. The control samples of bread and sponge cake were baked without adding beta-carotene. Different sources of beta-carotene exhibited varying stability in bread and sponge cake. Bread samples baked by the electric resistance method with addition of supramolecular complexes had minimum losses of beta-carotene. Electric resistance baking ensured lower losses of beta-carotene in bread and sponge cake samples.

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