INRAE, UR OPAALE, F-35044 Rennes, France.
Food Res Int. 2023 Nov;173(Pt 1):113350. doi: 10.1016/j.foodres.2023.113350. Epub 2023 Aug 6.
Double-layered flat bread features an impressive oven rise and delamination during baking, leading to the formation of an internal pocket capable of holding various solid foods - a key quality criterion for consumers. These breads are unique in their baking method, which requires specialized ovens and high temperatures between 350 and 550 °C. Use of high baking temperatures to achieve the double layering development (called delamination) during baking has raised concerns over excessive energy consumption. In this study, whether or not the application of fermentation (affecting the accumulation of dissolved CO) and baking temperature (which affects gas generation) were varied and the impacts on delamination were evaluated. To complement this evaluation, dough water content and temperature were monitored during baking. In a novel manner, this study characterized water distribution in flat bread, explaining the surprising decrease of water loss with increasing baking temperature. Our study has clearly shown water vapor to be the prime cause of delamination. The role of water pressure in dough inflation and in causing the edges to detach from the deck and the heterogeneity of flat bread water content were highlighted and a concept map proposed.
双层平面面包在烘焙过程中具有令人印象深刻的烤箱上升和分层效果，形成一个内部口袋，能够容纳各种固体食物 - 这是消费者的一个关键质量标准。这些面包在烘焙方法上是独特的，需要专门的烤箱和 350 到 550°C 之间的高温。为了在烘焙过程中实现双层分层发展（称为分层）而使用高温烘焙已经引起了对过度能源消耗的关注。在这项研究中，评估了发酵（影响溶解 CO 的积累）和烘焙温度（影响气体生成）是否变化以及对分层的影响。为了补充这一评估，监测了烘焙过程中的面团水分含量和温度。以新颖的方式，本研究描述了平面面包中的水分分布，解释了随着烘焙温度升高而令人惊讶的水分损失减少的原因。我们的研究清楚地表明，水蒸气是分层的主要原因。面团膨胀过程中水分压力的作用以及导致边缘从烤盘上分离的原因和平面面包水分含量的异质性被突出显示，并提出了一个概念图。
