Abstract
Bread has been a basic foodstuff for thousands of years. This product requires energy, time, and a very precise dexterity. Only a few simple ingredients are used. The bread maker seems to be a kind of magician. In this chapter, we describe briefly its current state of the art and then present the materials used and the methods of measurement. We highlight the links between the kinetics of mass loss from a French loaf of bread, the variation in the relative humidity of the air as it comes out of the oven, and the thickness of the product, which is linked with the internal pressure. Stress is put on use of image analysis for quantifying properties such as the distribution of the bread 3D air cells or the impact of steam on the porosity and the microstructure (e.g., size of starch grains).
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Acknowledgments
The environmental scanning electron microscope used in this work was cofinanced by the European Union (EU). The EU supports Aquitaine via the European Regional Development Fund.
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Sommier, A., Anguy, Y., Douiri, I., Dumoulin, E. (2016). French Bread Baking. In: Kristbergsson, K., Oliveira, J. (eds) Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 10. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7648-2_11
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DOI: https://doi.org/10.1007/978-1-4899-7648-2_11
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