Page 49 - Baking Europe Journal - Winter 2022

ENERGY
HYDROGEN 49

Figure 1: Specific volume for 800g white tinned bread (ml/g)
5.0
4.8
4.6
4.4
4.2
4.0 4.1 4.1
3.8
3.6
3.4
3.2
3.0
Natural Gas Hydrogen

Figure 2: Moisture content of digestive biscuits (%)
5.0
4.5
4.0 4.1
3.5 3.9
3.0
2.5
2.0
1.5
1.0
0.5
0.0
Natural Gas Hydrogen
appearance of the product and
development of aerated structures
because of increased humidity
around the products. Baking trials Figure 3: Water activity of 400g cakes (A )
used bottled gas that was piped 0.90 w
to a gas-fired rack oven at
Campden BRI’s testing facility, the 0.89
oven being the style widely used in 0.88
small and medium sized bakeries, 0.87
thus making the results representative 0.86
to industry. For convenience, 0.85 0.86 0.86
standard G222 gas bottles containing
a blend of 23% H in NG were used. 0.84
Gas bottle pressure was regulated 0.83
down from 200 bar to 10 bar, with 0.82
further reduction to the oven supply 0.81
pressure of 21 mbar. A 3-way valve 0.80
allowed the supply to be switched Natural Gas Hydrogen
between NG and NG+H.

BAKINGEUROPE Winter 2022/2023
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