Martin Pitroff’s scientific contributions

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Publications (2)


Energy demand for selected bread making processes: Conventional versus part baked frozen technologies
  • Article

February 2010

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1,393 Reads

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61 Citations

Journal of Food Engineering

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Martin Pitroff

This article presents some results on the energy demand in conventional bread baking and in the processing of frozen part baked breads, resulting from the “EU-FRESHBAKE” European project (FP6). Bread baking is one of the most energy demanding processes (around 4MJ/kg), compared with other thermal processes such as canning. However, there is a large variability of data in the literature. For partial baking, bread has to be baked twice. It may also be frozen after part baking, which will increase the total energy demand. Results obtained with equipment used by craft bakeries are presented. Conventional and frozen part baked processes are compared. The effect of occupation ratio on the overall energy demand is also assessed. It was observed that 15–20% of the total energy is used for heating up the dough and 10–20% for crust drying. Pre-heating of the oven represents another significant energy demand. The energy demand for freezing is comparable to that for baking. An Energy Efficiency Index is used to assess the ratio of energy effectively transferred to the dough during baking. Part baked frozen technology demands about 2.2 times as much energy as conventional bread making process.


Energy, nutrition and the quality of breads; an overview of EU-FRESHBAKE

January 2008

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52 Reads

Results are presented from the ongoing EU-FRESHBAKE project on manufacture of bread using bake off technology. Topics covered include: use of refrigeration and freezing to prolong shelf life of bakery products; main techniques used in bake off technology (unfermented frozen dough, partially baked unfrozen and partially baked frozen bread); survey on purchase behaviour and consumer expectations of bread in different European countries; role of bread crust appearance for consumer acceptance of bread; crust problems associated with part baked and frozen bread; effects of freezing partially baked bread on glycaemic index values; effects of bake off technology on bread aroma; and energy conservation aspects.

Citations (1)


... Because of this, during the last decade a big number of researchers from all over the world have become interested in studying different aspects of part-baked bread (PBB) and full-baked bread obtained from the first one. Among recent studies, it can be named those related to the effect of different ingredients on the quality of PBB and FBB (Almeida & Chang, 2012;Almeida, Chang, & Steel, 2013;Altamirano-Fortoul, Hernando, & Rosell, 2014;Jiang, Le Bail, & Wu, 2008;Majzoobi, Raissjalali, Jamalian, & Farahnaky, 2015;Ronda, Rivero, Caballero, & Quiles, 2012); on the physical properties (Altamirano-Fortoul & Rosell, 2011;Farahnaky & Majzoobi, 2008;Jury, Monteau, Comiti, & Le Bail, 2007;Hamdami, Monteau, & Le Bail, 2006;Le Bail et al., 2010;Novotni et al., 2011;Park & Baik, 2007;Primo-Martí n et al., 2006;Ronda, Gómez, & Quiles, 2010), the sensory attributes (Poinot et al., 2007) and the aging (Bosmans, Lagrain, Ooms, Fierens, & Delcour, 2014;Le Bail, Leray, Perronnet, & Roelens, 2011;Ronda, Quiles, Pando, & Roos, 2014) of these products. Refrigeration as a PBB preservation method has also been studied in the recent years (Bá rcenas & Rosell, 2006;Bá rcenas & Rosell, 2007;Bosmans et al., 2014;Karaoglu & Kotancilar, 2006;Karaoglu, Kotancilar, & Gurses, 2005;Lainez, Vergara, & Bá rcenas, 2008) because it represents an interesting alternative to freezing. ...

Reference:

Effect of the Antimicrobial Agents Addition on the Stability of Part-Baked Bread during Refrigerated Storage and on the Sensory Quality of Full-Baked Bread
Energy demand for selected bread making processes: Conventional versus part baked frozen technologies
  • Citing Article
  • February 2010

Journal of Food Engineering