BREAD BAKING PROCESS ENERGY REQUIREMENTS AS AFFECTED BY OVEN BELT SPEED AND TYPE OF BREADS

The main aim of the present work is to study and evaluate baking process energy requirements which considered the most consumable energy of bread baking stages. This was achieved by determining the moisture content, baking time, productivity and three types of energy (electrical, human and thermal) at four different belt speeds for two different types of baladi-breads, namely Magr and Mawi. Those four speedswere1.18, 1.97, 2.40 and3.55 ms^-1. The results show that initial moisture content of dough was 42.12% for Magr but 62.02% for Mawi, while after baking it were 24.32, 24.61, 26.09 and 29.25% for Magr and 34.25, 39.50, 40.98 and 41.66% for Mawi at each speed, respectively. The results also indicated that the average baking time were 1.65, 1.10, 0.86 and 0.81minkg^-1 and productivity were 36.54, 54.63, 70.11and73.80 kgh^r-1 for Magr Baladi bread while the average baking time were 1.87, 1.13, 0.89and 0.84minkg^-1 and productivity were 32.62, 53.10, 67.48and 71.33 kghr^-1 for Mawi baladi-bread at each speed, respectively. The specific energy requirements consumed were3.57, 2.92, 2.54 and 1.93 kWhkg^-1 for Magr, while it were 4.35, 3.54, 3.11 and 2.53 kWhkg^-1 for Mawi bread at speeds 1.18,1.97, 2.40 and 3.55 ms^-1, respectively. The results also indicated that the total costs of baking stage per 1kg of bread baking stage were 1.14, 0.86, 0.71 and 0.59 LE kg^-1 for Magr while it were 1.34, 0.98, 0.82and 0.71LE kg^-1 for Mawi bread, respectively at the same speeds.