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BREAD BAKING PROCESS ENERGY REQUIREMENTS AS AFFECTED BY OVEN BELT SPEED AND TYPE OF BREADS

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Last updated: 04 Jan 2025

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Abstract

The main aim of the present work is to study and evaluate baking process energy requirements which considered the most consumable energy of bread baking stages. This was achieved by determining the moisture content, baking time, productivity and three types of energy (electrical, human and thermal) at four different belt speeds for two different types of baladi-breads, namely Magr and Mawi. Those four speedswere1.18, 1.97, 2.40 and3.55 ms-1. The results show that initial moisture content of dough was 42.12% for Magr but 62.02% for Mawi, while after baking it were 24.32, 24.61, 26.09 and 29.25% for Magr and 34.25, 39.50, 40.98 and 41.66% for Mawi at each speed, respectively. The results also indicated that the average baking time were 1.65, 1.10, 0.86 and 0.81minkg-1andproductivity were 36.54, 54.63, 70.11and73.80 kghr-1 for Magr Baladi bread while the average baking time were 1.87, 1.13, 0.89and 0.84minkg-1andproductivity were 32.62, 53.10, 67.48and 71.33 kghr-1 for Mawi baladi-bread at each speed, respectively. The specific energy requirements consumed were3.57, 2.92, 2.54 and 1.93 kWhkg-1 for Magr, while it were 4.35, 3.54, 3.11 and 2.53 kWhkg-1 for Mawi bread at speeds 1.18,1.97, 2.40 and 3.55 ms-1, respectively. The results also indicated that the total costs  of baking stage per 1kg  of bread baking stage were 1.14, 0.86, 0.71 and 0.59 LE kg-1 for Magr while it were 1.34, 0.98, 0.82and 0.71LE kg-1 for Mawi bread, respectively at the same speeds.

DOI

10.21608/mjae.2016.97618

Keywords

Energy requirements, Baking time, productivity, moisture content, Baladi-Bread

Authors

First Name

Islam F.

Last Name

El-Adly

MiddleName

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Affiliation

Administrator of Agric. Eng. Dep., Fac. of Agric., Benha Univ., Egypt

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First Name

Adel

Last Name

Bhansawi

MiddleName

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Affiliation

Professor. of Agric. Eng., Fac. of Agric., Benha Univ., Egypt

Email

adel.bahnasawy@fagr.bu.edu.eg

City

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Orcid

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First Name

Samir A.

Last Name

Ali

MiddleName

-

Affiliation

Professor. of Agric. Eng., Fac. of Agric., Benha Univ., Egypt

Email

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City

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Orcid

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First Name

El-Sayed G.

Last Name

Khater

MiddleName

-

Affiliation

Lecturer. of Agric. Eng., Fac. of Agric., Benha Univ., Egypt

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City

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Orcid

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Volume

33

Article Issue

4

Related Issue

14761

Issue Date

2016-10-01

Receive Date

2020-06-24

Publish Date

2016-10-01

Page Start

1,497

Page End

1,514

Print ISSN

1687-384X

Online ISSN

2636-3062

Article File

MJAE_Volume 33_Issue 4_Pages 1497-1514.pdf

PDF . 694.1kB

Link

https://mjae.journals.ekb.eg/article_97618.html

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https://mjae.journals.ekb.eg/service?article_code=97618

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18

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Original Article

Type Code

1,326

Publication Type

Journal

Publication Title

Misr Journal of Agricultural Engineering

Publication Link

https://mjae.journals.ekb.eg/

MainTitle

BREAD BAKING PROCESS ENERGY REQUIREMENTS AS AFFECTED BY OVEN BELT SPEED AND TYPE OF BREADS

Details

Type

Article

Created At

23 Jan 2023