Skip to main content
SpringerLink
Log in

Permeability and Expanded Structure of Baked Products Crumbs

  • Original Article
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

Baked products with various expanded structures were obtained by changes in process conditions and formulation. A device was set up to measure their gas permeability coefficient, k (from 10−12 to 3.6.10−10 m2) and then relate it to their structural features. The device consists of an hermetic cell connected to gas flow rate sensor and allows for modification of the sample density through compression. For a laminar air flow, k is determined by the measurement of the differential pressure, according to Darcy’s law. Gas permeability on uncompressed and in situ compressed crumbs, with apparent density ρ* varying from 0.20 to 0.50 g/cm3, were found to depend on their porosity ɛ following the Carman–Kozeny’s model. However, the deviation from theoretical values can not be explained by a simple model based on the tortuosity. Results highlighted the role of the expanded structure, mainly pore size and shape. This device may be used to measure these important properties that influence mass transfer in aerated foods and complement the characterization of their structure.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. B.R. Bird, W.E. Stewart, E.N. Lightfoot, Transport Phenomena (Wiley, New York, USA, 1960)

    Google Scholar 

  2. F.A.L. Dullien, Porous Media—Fluid Transport and Pore Structure (Academic, New York, USA, 1979)

    Google Scholar 

  3. S. Mauran, L. Rigaud, O. Coudevylle, Application of the Carman–Kozeny correlation to a high-porosity and anisotropic consolidated medium: the compressed expanded natural graphite Transp. Porous Media 43(2), 355–376 (2001)

    Article  Google Scholar 

  4. S. Biloé, S. Mauran, Gas flow through highly porous graphite matrices Carbon 41, 525–537 (2003)

    Article  Google Scholar 

  5. P. Lillford, Structure and failure in aerated cakes. Personal Communication (1985)

  6. M.G. Scanlon, M.C. Zghal, Bread properties and crumb structure Food Res. Int. 34(10), 841–864 (2001)

    Article  Google Scholar 

  7. J. Rouillé, G. Della Valle, M.F. Devaux, D. Marion, L. Dubreil, French bread loaf volume variations and digital image analysis of crumb grain changes induced by the minor components of wheat flour Cereal Chem. 82(1), 20–27 (2005)

    Article  CAS  Google Scholar 

  8. K.S. Lim, M. Barigou, X-ray micro-computed tomography of cellular food products Food Res. Int. 37, 1001–1012 (2004)

    Article  Google Scholar 

  9. M. Lostie, R. Peczalski, J. Andrieu, M. Laurent, Study of sponge cake batter baking process. II. Modelling and parameter estimation J. Food Eng. 55, 349–357 (2002)

    Article  Google Scholar 

  10. D.L. Goedeken, C.H. Tong, Permeability measurements of porous food materials J. Food Sci. 58, 1329–1131 (1993)

    Article  Google Scholar 

  11. P. Babin, G. Della Valle, R. Dendievel, N. Lassoued, L. Salvo, Mechanical properties of bread crumbs from tomography based finite elements simulations J. Mater. Sci. 40(22), 5867–5873 (2005)

    Article  CAS  Google Scholar 

  12. P.M. Falcone, A. Baiano, F. Zanini, L. Mancini, G. Tromba, D. Dreossi, F. Montanari, N. Scuor, M. Del Nobile, 3D quantitative analysis of bread crumb by X-ray tomography J. Food Sci. 70, 265–272 (2005)

    Article  Google Scholar 

  13. N. Lassoued, P. Babin, G. Della Valle, M.-F. Devaux, A.-L. Réguerre, Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scale Food Res. Int. 40, 1087–1097 (2007)

    Article  Google Scholar 

  14. A. Sommier, H. Chiron, P. Colonna, G. Della Valle, J. Rouillé. An instrumented pilot scale oven for the study of French bread baking J. Food Eng. 69, 97–106 (2005)

    Article  Google Scholar 

  15. P. Roussel, H. Chiron, Les Pains Français, Évolution, Qualité, Production (MAE-Erti, Vesoul, 2002)

    Google Scholar 

  16. G. Matheron, Eléments pour une théorie des milieux poreux (Masson, Paris, 1967)

    Google Scholar 

  17. J. Serra, Image Analysis and Mathematical Morphology (Academic, New York, 1982)

    Google Scholar 

  18. D. Jeulin, in PROBAMAT: Probabilities and Materials, ed. by G. N. Frantziskonis. Probabilistic Models of Structures (Kluwer, The Netherlands, 1998), pp. 233–257

    Google Scholar 

  19. P. Babin, G. Della Valle, H. Chiron, P. Cloetens, J. Hoszowska, P. Pernot, A.L. Réguerre, L. Salvo, R. Dendievel, Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking J. Cereal Sci. 43, 393–397 (2006)

    Article  Google Scholar 

  20. D.J. Stokes, A.M. Donald, In situ mechanical testing of dry and hydrated breadcrumb in the environmental scanning electron microscope (ESEM) J. Mater. Sci. 35, 599–607 (2000)

    Article  CAS  Google Scholar 

  21. D.G.H. Daniels, N. Fisher, Release of carbon dioxide from dough during baking J. Sci. Food Agric. 27, 345–351 (1976)

    Article  Google Scholar 

  22. R.C. Hoseney, in Component Interaction During Heating and Storage of Baked Products, ed. by J.M.V. Blanshard, P.J. Frazier, T. Galliard. Chemistry and Physics of Baking. Materials, Processes and Products (Royal Society of Chemistry, London, 1986), pp. 216–226

    Google Scholar 

Download references

Acknowledgment

The authors would like to thank F. Huber for ESEM images (LERMAB, Nancy), A.-L. Réguerre for images analysis (INRA, Nantes), T. Dessev (Univ. Plovdiv, Bulgaria), and N. Lassoued (ENSIA, Massy) for experiments and helpful discussions.

Author information

Authors and Affiliations

  1. INRA, Unité de Recherche Biopolymères, Interactions et Assemblages, BP 71627, 44316,, Nantes Cedex 3, France

    Laurent Chaunier & Guy Della Valle

  2. JRU INRA-ENGREF—Université Nancy I, Laboratoire d’Etudes et de Recherche sur le Matériau Bois, BP 239, 54506,, Vandoeuvre-lès-Nancy, France

    Laurent Chrusciel

  3. JRU INRA—Université Bordeaux I, Unité des Sciences du Bois et des Biopolymères, 351, Cours de la Libération, 33405, Talence Cedex, France

    Christine Delisée & Jérôme Malvestio

Authors
  1. Laurent Chaunier
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Laurent Chrusciel
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Christine Delisée
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Guy Della Valle
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Jérôme Malvestio
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Laurent Chaunier.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Chaunier, L., Chrusciel, L., Delisée, C. et al. Permeability and Expanded Structure of Baked Products Crumbs. Food Biophysics 3, 344–351 (2008). https://doi.org/10.1007/s11483-008-9073-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-008-9073-8

Keywords

Search

Navigation