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).
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Bibliography
Ammann L (1925) Meunerie et Boulangerie, 2ème édn. Edition J.-B. Bailliere et Fils, 528 p
Feillet P (2000) Le grain de blé. Edition INRA, Paris, 308 p
Guinet R (1982) Technologie du pain français. Edition B.P.I, Paris, 181 p
Pyler EJ (1973) Baking science and technology, vol 2. Siebel, Chicago, 1240 p
Roussel P, Chiron H (2002) Les pains français : évolution, qualité, production. Edition Maé, 433 p
Seibel W (1984) Research needs of the European bread industry, state of the art of baking and recommendation for further work. In: Zeuthen et al (eds) Thermal processing and quality of foods—concluding seminar of cost 14–18 November 1983 Athène Grèce. Elsevier, Londre, pp 362–367
Sommier A, Douiri I (2006) Approche et compréhension des transferts de chaleur et de matière lors de la cuisson du pain. Industrie des Céréales 147:5–11
Sommier A, Chiron H, Colonna P, Della Valle G, Rouille J (2005) An instrument pilot scale oven for the study of French bread baking. J Food Eng 69(1):97–106
Wagner MJ, Lucas T, Le Ray D, Trystram G (2007) Water transport in bread during baking. J Food Eng 78(4):1167–1173
Yin Y, Walker CE (1995) A quality comparison of breads baked by conventional versus nonconventional ovens: a review. J Sci Food Agric 67(3):283–291
Zanoni B, Peri C, Pierucci S (1993) A study of the bread-baking process. I: a phenomenological model. J Food Eng 19:389–398
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.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2016 Springer Science+Business Media New York
About this chapter
Cite this chapter
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
Download citation
DOI: https://doi.org/10.1007/978-1-4899-7648-2_11
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-7646-8
Online ISBN: 978-1-4899-7648-2
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)