An alternative way to bake bread

I propose for discussion an alternative way of baking bread (crustless bread).
That is, the use of this technology at home.
Who lives in the city of Perm, they say that bread made using this technology has been on sale for a long time

What is crust-free bread?

Something is not at all clear, what kind of technology we are talking about, what kind of bread should turn out, how it will look, why such bread is needed, for whom ... and so on questions

If there is such bread in the store, I would like to see it - where is the photo?

So I thought that I was completely behind life. Why don't you like it with a crust and what is better without a crust?

So where is this alternative way of baking bread? Where is this crustless baking technology?

Of course I understand everything, but why do we need such bread? The crust is my favorite part of bread ...

In fact, this technology is new and tricky.
Do you know how you can boil water without a boiler?
Right! by passing an electric current through the water.
And then a man just took it and tried to boil bread dough instead of water!
The idea went to the masses and reached industrial production.
Only here's something to see while it is not active .. Either the bread is not tasty, or demand
not much on him ..
So I wanted to discuss with you, dear colleagues, the disadvantages of such bread.

Computational fluid dynamics (CFD) modeling, which monitors the temperature and humidity of a profile while baking bread, can ensure efficient production of crustless bread and reduce waste. Indian researchers, publishing the results of their research in the Journal of Food Engineering, stated that their 2D models of the IOP of bread baked without a crust would help improve understanding of the bread making process. They emphasize that the technology still needs to be properly documented.
Modern commercial breads without a crust in the United States, Spain or Italy are usually created by physically removing the crust after baking. The technology of baking crustless bread was invented at the Department of Food Biotechnology of the Faculty of Food Production of Orenburg State University. The novelty was shown in February this year and has already managed to get a gold medal at the Moscow International Salon of Innovations and Investments.
The main feature in baking technology is the use of stainless plates, through which current is passed and literally three minutes later at a temperature of 100 ° C, finished bread is obtained. During baking, a crust forms on the top surface of the dough as a result of the maximum evaporation from the surface. In the process of making bread without a crust, the dough is periodically poured with water at a controlled temperature so that the heat does not contribute to the formation of this crust. As a result of spraying water, the thermophysical characteristics of bread without a crust differ from that of ordinary bread.
Back in 2005, British firm Premier Foods began experimenting with Hovis breads aimed at young mothers. The fact is that according to a study by the American Sara Lee Group, 35% of mothers remove the crust from sandwiches, giving them to their young children, while the amount of waste from each loaf could reach 45%. Bread without a crust can reduce losses from such "executions" and also improve the financial return for bakers.The authors of the model explain that any attempt to modify or alter the baking process requires an understanding of the physico-chemical changes that occur in the process; experimental and mathematical modeling methods are also often used for this purpose.
As a result, a two-dimensional computational hydrodynamic model of bread during baking was developed, which stimulates the corresponding processes of heat and mass transfer and calculates the actual baking time of this type of bread. The model "determines the increase in temperature in bread over time, as well as the concentration of moisture in it, which is defined as the mass of water per unit volume of bread." The Indians propose the following additions and changes in the process. 30 grams of dough are poured into wet aluminum stainless containers. After checking, the boxes are placed under a water nozzle in an oven that heats up to 168 ° C.
During testing, finished loaves were delivered 7, 14, 21, 25 and 30 minutes after the start of baking. Three thermocouples fit at the top, center and bottom of the containers. The moisture content of the crustless bread is determined by a digital infrared analyzer - 1 gram pieces from the central part of the bread are evenly scattered over a plate and placed in an infrared drying chamber at a temperature of 105 ° C. The moisture content of the bread was shown as a percentage.
The researchers note that the level of moisture evaporation is higher in the first 7 minutes of baking with a sharp increase in the surface temperature of the dough. Then the evaporation rate decreases: “The surface of the moisture concentration decreased from 218.26 to 181.06 kg / m3 after 7 minutes of baking. After 14 and 21 minutes, the surface decreased to 165.07 and 156.05 kg / m3, respectively. At the end of the experiment, the area was 146.64 kg / m3. " At the end of the baking process, the center of the bread is preheated to about 95 ° C, while the top and bottom edges are preheated to a temperature of 102 to 112 ° C. The authors concluded that their IOP model could be used to optimize oven baking conditions and produce better quality products.

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The truncation became clear, the technology was clear. We take the most ordinary bread dough, after proofing in a bread maker, turn on the BAKING and bake with the LID OPEN! Pale crust, i.e. no crust guaranteed!

Well, it's certainly not for everybody

.. turn on the BAKERY and bake with the LID OPEN! Pale crust, i.e. no crust guaranteed!

At first I thought you were joking so funny! And if not, then all the same did not understand a little
The baking process does not take place under the influence of outside temperature, but self-heating and evaporation of moisture from the dough when an electric current is passed through it.
Time is very fast compared to traditional baking. about 5 minutes!

[maybe try]

It's clear!

But, in the x / stove this cannot be achieved without modernization, in the oven too ...
But with the lid open - maybe tryif white bread from the sides and without a crust is needed

.. in the x / stove this cannot be achieved without modernization, in the oven too ...

Of course, because here is a completely different principle, here you need a special adaptation!

I would very much like to hear the opinion of sazalexter,
what will he advise on how to easily repeat this
way at home?
Take a container, two stainless steel and start a break
with current limitation?

Yes, by the way, there is a video, they add carrot juice to the dough.
Apparently, the same is not easy!
Maybe something to increase the conductivity of the test?

To increase utility, not conductivity ... Shirvindt was talking about this

To be honest, I was not impressed with white bread ... I don't like high-speed baking methods.

And what is wrong with beautiful traditional bread, with a beautiful crust - is it easy to look at, and even crunching with a thin red crust, butter on a crust, strong sweet tea - is that bad?

From time immemorial in Russia they baked and ate like that, and they instilled in us a love for Russian bread

The unique invention of the Orenburg scientists was awarded the highest award. On the eve, at the Moscow International Salon of Innovations and Investments, OSU inventions received gold medals, among which: artificial leather, crustless bread.

Gentleman's bread set: yeast, salt, flour, water. The composition of the unique bun is nothing surprising - the dough for crustless bread is prepared according to the usual recipe. A peculiarity in the baking technique - the form is equipped with stainless plates, the current flows through an ordinary wire. Manufacturing time is three minutes. As soon as the temperature reaches 100 degrees, the product is ready.

It differs not only in splendor - the crust-free invention has many other advantages - it has no carcinogens, more vitamins and the manufacturing process is not so laborious.
Dina Yalalettdinova - postgraduate student of the Department of Food Biotechnology, OSU: “It will cost less - the cost of electricity is much less. Therefore, it will reduce the cost of the finished product. "

But in order for bread to be cheaper, it needs to be introduced to the masses. The technology is patented, a new patent is being developed for the production of crustless bread from the conveyor. Only one small matter remains: it is necessary to invest four million rubles in the project so that it reaches the consumer.
Valery Popov - Head of the Department of Food Biotechnology at OSU: “Investors are afraid to invest their funds. The payback period will be long - about three years. Well, that stops. "

For several years Orenburg entrepreneurs decided to buy technology, but nothing came of it. They became interested in the invention in Perm.
Dina Yalalettdinova - postgraduate student of the Department of Food Biotechnology, OSU: “We are negotiating the transfer of technology to the city of Perm. There, an individual entrepreneur is ready to take all risks on himself. "

The results of this risk are expected in May. In the meantime, OSU crustless bread continues to win medals: the other day at the Moscow International Salon of Innovations and Investments, it received gold.

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