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- Title
Mathematical model of liquid activization while making breads in domestic breadmaker.
- Authors
Borodin, Vitaliy; Tsygankova, Ganna
- Abstract
Introduction: When preparing ingredients for bread baking cooking books say that beating eggs up improves quality of bread. The basis of this fact is given in this paper. Materials and methods: Maked in domestic breadmaker bread brioche is studied. Methods of mathematical modeling are applied to consideration of a problem of a liquid activization during breads making in domestic breadmaker. Results and discussion: We understand liquid as any substance which can spread. If we receive a positive changes in results of application of certain technology (which can be fixed measurements) in some characteristics of a ready product we can speak about liquid activization. Examples of liquid activization are given. The mathematical model, which shows, that intensity of contact of firm and liquid fractions while transformation liquid into foam must increase is developed. They considere, that foam consists of set of spherical segments of spheres with any radius R and different height h. Natural restriction is put on heights of segments h to distribute them uniformly on an interval [ 0, R ]. For the characteristic of the contact area of firm and liquid fractions the concept of dome coefficient is considered. The mathematical expectation of dome coefficient of spherical segments defines average dome coefficient. It is proved, that the average dome coefficient is equal 1,5 for the offered model of foam. Conclusion. The offered mathematical model of foam shows possibility of intensification of firm and a liquid fractions contact in 1,5 times during transformation a liquid into foam.
- Subjects
MATHEMATICAL models; BREAD composition; AUTOMATIC bread machines; BREAD quality; TECHNOLOGY
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 2, p309
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2016-4-2-12