Crust density in bread baking: mathematical modelling and numerical solutions

DOI10.1016/J.APM.2005.08.017zbMath1143.80007OpenAlexW1983562612MaRDI QIDQ924784

D. R. Jefferson, P. A. Sadd, Andrew A. Lacey

Publication date: 19 May 2008

Published in: Applied Mathematical Modelling (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.apm.2005.08.017

zbMATH Keywords

bread-crust formationcrust densitycrust thicknessmathematical modelling of bread baking

Mathematics Subject Classification ID

Chemistry (92E99) Dynamics of phase boundaries in solids (74N20) Stefan problems, phase changes, etc. (80A22)

Related Items (1)

Investigation of heat transfer in cereal-based foam from a micro-scale perspective using the lattice Boltzmann method

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