Progress 07/01/00 to 06/30/05
Outputs
External funding was secured from the Midwest Advanced Food Manufacturing Alliance, matched by funds from the Gas Research Institute, and two gas-fired convection ovens were donated by the Garland Commercial Industries division of The Welbilt Company. A high-temperature real-time humidity sensor was purchased from the inventor, BRI-Australia. The equipment was commissioned and bread, cakes, and cookies were baked under various documented humidity conditions. Three ovens were studied, a) the above two cabinet-type institutional style convection ovens, one direct gas fired and the other indirectly fired and b) A Middleby-Marshall electrically heated impingement conveyor oven of the type commonly used for pizzas. The ovens were profiled for air velocity, temperature, and apparent convective heat transfer coefficients using the H-Monitor apparatus. Baking chamber air humidities and product internal temperatures were monitored continuously during baking and the cooled
product qualities judged. It has been demonstrated that baking loss, product moisture, surface texture, and color are strongly influenced by oven air moisture contents.
Impacts
Although its importance has long been recognized by bakers, oven humidity control has not been particularly accurately controlled in the past because it could not be quickly measured under 'on-line' temperature conditions. This project developed methods that demonstrated how such measurements could be made, and how the commercial baking industry could apply them to improve their products. Improvements were demonstrated both in initial product properties and in probable shelf-life extension.
Publications
- No publications reported this period
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Progress 01/01/04 to 12/31/04
Outputs
Work on the oven humidity project originally financed by the Midwest Advanced Manufacturing Alliance and the Gas Research Institute has now completed. Technical final reports were submitted, and one journal article published in 2003. A second has been published in 2004. Relevant articles were also published in a technical encyclopedia. The effects of different baking conditions on bread, cakes, and cookies were studied. This selection represents a typical range in compositions normally encountered in baked foods. Proper selection of conditions can extend shelf-life measurably, improve bakery yield, and reduce energy costs.
Impacts
Controlled high humidity in baked products can be used to extend shelf life as well as to make totally new products. The use of these new techniques and equipment can expand the market for baked foods. The technology to extend shelf-life, improve bakery yield, and to reduce energy costs was demonstrated. The process can also be extended to par-baked breads which are increasingly used by bakeries to shift major production equipment and process requirements to centralized plants yet still be able to deliver a large variety of high-quality breads, freshly baked, on a local basis.
Publications
- Xue, J., Lefort, G., and Walker, C. E. 2004. Effects of oven humidity on food baked in gas convection ovens. J. Food. Proc. & Preser. 28(3):179 - 200.
- Pai, Y. Y. and Walker, C. E. 2004. Par-Baking Technology. American Institute of Baking Technical Bulletin. XXVI(6):1-12
- Wrigley, C. W., DesRochers, J. L., Seitz, K., Walker, C. E., & Wrigley, C. W. 2004. Cakes - Chemistry of Manufacture. Pg. 129-134 in Encyclopedia of Grain Science. Academic Press, Oxford.
- Hazelton, J. L., DesRochers, J. L., Walker, C. E. & Wrigley, C. W. 2004. Cookies, Biscuits, and Crackers - Chemistry of Manufacture. Pg. 307-313 in Encyclopedia of Grain Science. Academic Press, Oxford.
- Wrigley, C. W. and Walker, C. E. 2004. Bakeries. Pg. 21-27 in Encyclopedia of Grain Science. Academic Press, London.
- Walker, C. E. 2004. Oven Technologies. Pg. 396-409 in the Encyclopedia of Grain Science. Academic Press, Oxford.
- Walker, C. E. and Eustace, W. D. 2004. Milling & Baking, History. Pg. 268-277 in Encyclopedia of Grain Science. Academic Press, Oxford.
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Progress 01/01/03 to 12/31/03
Outputs
Work on the oven humidity project originally financed by the Midwest Advanced Manufacturing Alliance and the Gas Research Institute was completed. Technical final reports were submitted, and one journal article published. A second has been submitted. The effects of different baking conditions on par-baked bread were studied. Proper selection of conditions can extend shelf-life measurably. An alternative procedure was developed to prepare crustless bread by steaming, with 100% Relative Humidity. This bread does not need to have the crust removed before making sandwiches and is lower in acrylamide content than conventionally baked bread.
Impacts
Controlled high humidity can be used to extend shelf life as well as to make totally new products. The use of these new techniques and equipment can expand the market for baked foods.
Publications
- Xue, J. and Walker, C. E. 2003. Humidity change and its effects on baking in an electrically heated air-jet impingement oven. Food Res. International 36(6):561-569
- Walker, C. E. and Pai, Y. Y. 2003. Par-Baked Breads. Technical Bulletin. BRI-Australia. October
- Donley, A., editor. Ghosted by Johnson, A. M. and Walker, C. E. 2003. Crustless bread, anyone? Milling Journal, Second Quarter , pp. 32, 33.
- Wijaya, N., Blanche, S., Keoleian, J., Pai, Y., and Walker, C. E. 2003. Imprinting Patterns on Tortillas. Cereal Foods World. 48(2):58-60
- Johnson, A. M. and Walker, C. E. 2003. Humidity inside ovens. American Institute of Baking Technical Bulletin. XXV(6):1-6
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Progress 01/01/02 to 12/31/02
Outputs
Bread, cakes, and cookies were baked under various documented humidity conditions. The ovens were profiled for air velocity, temperature, and apparent convective heat transfer coefficients. Baking chamber air humidities and product internal temperatures were monitored during baking and the cooled product qualities judged. Baking loss, product moisture, surface texture, and color are strongly influenced by oven air moisture contents.
Impacts
Bakers have long known that oven humidity is important, but it has not been accurately controlled in the past because it could not be quickly measured. This work is expected to lead to methods that can routinely control the moisture level in an oven atmosphere, hence improving product yields and consistent baking quality. Part of the benefit is extended shelf life for baked foods.
Publications
- No publications reported this period
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Progress 01/01/01 to 12/31/01
Outputs
Funding was secured from the Midwest Advanced Food Manufacturing Alliance, matched by funds from the Gas Research Institute and two ovens donated by Garland Commercial Industries division of The Welbilt Company. A high-temperature real-time humidity sensor was purchased. The equipment was put into operation and bread, cakes, and cookies were baked under various documented humidity conditions. Three ovens are being studied, a) two cabinet-type gas fired institutional style convection ovens, one direct fired and the other indirectly fired, and b) an electrically heated impingement conveyor oven. The ovens were profiled for air velocity, temperature, and apparent convective heat transfer coefficients. Baking chamber air humidities and product internal temperatures were monitored during baking and the cooled product qualities judged. It has been demonstrated that baking loss, product moisture, surface texture and color are strongly influenced by oven air moisture
contents. The first public technical reports will be issued next year, and the research will continue, extending to a hybrid oven (combining air impingement and microwaves).
Impacts
Although its importance has long been recognized, oven humidity control has not been accurately controlled in the past because it could not be quickly measured. This work is expected to lead to methods that can routinely control the moisture level in an oven atmosphere, hence improving product yields and consistent baking quality. Part of the benefit could be extended shelf life for baked foods.
Publications
- No publications reported this period
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