Thermal and Expansion Analysis of the Lebanese Flatbread Baking Process Using a High-Temperature Tunnel Oven
This study investigates the thermal dynamics and material behavior involved in the baking process for Lebanese flatbread, focusing on the heat transfer mechanisms, water loss, and dough expansion under high-temperature conditions. Despite previous studies on flatbread baking using impingement or con...
Saved in:
| Main Authors: | Yves Mansour, Pierre Rahmé, Nemr El Hajj, Olivier Rouaud |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-08-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/15/8611 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Glimpses into cooking practices—observations on past and present Sudanese griddle baking
by: Ulrike Nowotnick
Published: (2024-01-01) -
Bread production technology modelling using hop starter in ovens of various types
by: V. A. Bukhovets, et al.
Published: (2020-11-01) -
Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods
by: Szu-Yun Wu, et al.
Published: (2025-12-01) -
Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads
by: Syed Hammad Mazhar, et al.
Published: (2024-12-01) -
EFFECT OF BAKING MODES AND OPTIONSIN A STEAM-CONVECTION OVEN ON QUALITY OF BUNS
by: Davydenko N.I., et al.
Published: (2017-03-01)