Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

Simulation of starch gelatinisation during baking in a travelling-tray oven by integrating a three-dimensional CFD model with a kinetic model

10.1016/j.jfoodeng.2004.02.018

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Bibliographic Details
Main Authors: Therdthai, N., Zhou, W., Adamczak, T.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
Baking
Bread
CFD
Modelling
Starch gelatinisation
Online Access:http://scholarbank.nus.edu.sg/handle/10635/76972
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Institution: National University of Singapore
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