Skip to Main content Skip to Navigation

Instrumentation d'un four pilote pour la cuisson de génoise

Abstract : Baking of cereal products create physicochemical reactions in the dough creating the structure, the texture, the shape, the coulour and taste of the final product. An air convective electrical pilot oven was instrumented to control on-line the baking of a sponge cake product (700g) in a special mould: weight loss, internal temperature profile and surface temperature, internal pressure; Through a glass window in the isolated lateral side of the mould, images were taken to follow the product height variation. The volution of density along baking was calculated. Radiative and convective heat flux measurements were used to explain the surface coloration and the shape of the baked cake. Trials with air temperatures of 160, 180 and 220°C were performed with a constant weight loss of 6% (water) during the heating period, corresponding to different heating durations of 81, 71 and 52 min respectively. During this period the dough was transformed in the dry coloured crust and still humid crumb. The controlled cooling period with blowing of cold air (90 min) represented, with an additional weight loss of 6%, an important contribution to stabilize the structure.
Complete list of metadata

Cited literature [74 references]  Display  Hide  Download
Contributor : Ecole AgroParisTech Connect in order to contact the contributor
Submitted on : Tuesday, January 13, 2009 - 8:00:00 AM
Last modification on : Friday, August 5, 2022 - 2:54:00 PM
Long-term archiving on: : Friday, September 10, 2010 - 1:14:07 PM


  • HAL Id : pastel-00004531, version 1
  • PRODINRA : 246668


Imen Douiri. Instrumentation d'un four pilote pour la cuisson de génoise. Sciences de l'ingénieur [physics]. ENSIA (AgroParisTech), 2007. Français. ⟨NNT : 2007AGPT0085⟩. ⟨pastel-00004531⟩



Record views


Files downloads