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Wood Consumption and Analysis of the Bread Baking Process in Wood-Fired Bakery Ovens
University of Borås, School of Engineering.
University of Borås, School of Engineering.
2012 (English)In: Applied Thermal Engineering, ISSN 1359-4311, E-ISSN 1873-5606, Vol. 5, no 47, 63-72 p.Article in journal (Refereed)
Sustainable development
The content falls within the scope of Sustainable Development
Abstract [en]

Combustion of biomass in small-scale furnaces is used widely in different applications. The technology used is often “fixed grate” combustion in small batch furnaces. The efficiency of such a furnace is often low, which results in a high environmental impact. The aim of this work was to analyse the performance of the existing wood-fired bakery ovens that can be used to improve the efficiency. The data collected from 15 semi-direct and 3 indirect bakeries consisted of: the dimensions of the oven, the temperature profiles of the combustion chamber and the baking oven, the baking time and the bread quality. It was found that as much as 60 tons/day of green wood are consumed in the bread baking process in the area investigated. Two types of bakery ovens are used most commonly: indirect and semi-direct. The specific consumption was found to be 0.55 and 0.90 kg of wood per kg of wheat flour baked for the indirect and the semi-direct respectively. The analyses of the bread baked show that the variation of the temperature profile during the baking process influences the quality of the bread produced.

Place, publisher, year, edition, pages
Pergamon , 2012. Vol. 5, no 47, 63-72 p.
Keyword [en]
Wood consumption, Measurement, Efficiency, Wood-fired bakery oven, Bread quality
National Category
Energy Engineering Energy Engineering
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-1354DOI: 10.1016/j.applthermaleng.2012.03.007ISI: 000307084500008Local ID: 2320/11598OAI: oai:DiVA.org:hb-1354DiVA: diva2:869378
Available from: 2015-11-13 Created: 2015-11-13

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CiteExportLink to record
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Citation style
  • apa
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