MATHEMATICAL-MODELING OF LEAVENED CEREAL GOODS

A mathematical model has been developed to simulate the three main phases of the production of a typical baked product so as to define the optimal working conditions in terms of process-product interactions. Physical properties have been determined in view of their essential role in the development of the final product characteristics. Linear viscoelasticity has been assumed to characterize the material rheologically, because it can explain and quantify the gas bubble expansion phenomenon due to the diffusion of carbon dioxide produced by fermentation, into the air nuclei entrapped during the mechanical mixing. The model is able to predict three ultimate properties: softness (specific volume), firmness (water content), and acidity (pH).