Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread
Rapid heat transfer methods can be used to speed up the baking, process and create new product properties. This study investigates the effect of air jet impingement and infrared radiation (alone or in combination) on crust formation of par-baked baguettes during post-baking. The parameters investigated are crust color; crust thickness, total water loss, and heating time. The results show that infr