The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The idea of this paper to examine some characteristics of crust formation during baking of yeast leavened dough. The aim is to find the impact of the crust on the heat and mass transfer rates. In a second test series, buns were baked under different conditions, and the rate of crust browning and thickness evolution was followed. The aim was further to see whether a baking at 145 o C under...