HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Science » Science (Group) » Space-Bread!

Tue Jun 13, 2017, 06:39 AM

Space-Bread!

http://bakein.space/

In order to improve astronauts’ well being on long-duration missions such as on a Moon base or on Mars, food plays an essential key role. Besides a source for nutrition, the smell of fresh bread evokes memories of general happiness and is an important psychological factor. It is a symbol of recreational time and procedure down on Earth.
The goal of our experiment is to produce freshly made bread aboard the International Space Station (ISS) in micro-gravity. The specimen will be the typical weekend German bread roll. We are working to produce a bread machine that will be capable of baking bread rolls and a dough mixture that will be suitable for the space environment.





https://www.newscientist.com/article/2134009-crumb-free-bread-will-mean-iss-astronauts-can-now-bake-in-space/

Bake In Space is working with the German Aerospace Centre and food scientists from several other research organisations to develop a dough mixture and baking process that produces a crumb-free bread. The hardest part is coming up with the right texture. Bread that is tough and chewy won’t produce crumbs but it is also unpalatable. “This is the biggest challenge,” says Florian Stukenborg at ttz Bremerhaven in Germany, who is in charge of developing the dough.

The design of the oven could help. Matthias Boehme at OHB System AG, a Bremen-based company that develops equipment for use in space, is currently trying to adapt a convection oven to the constraints of the ISS. Electricity is limited so the oven must work on just 250 watts – a tenth of the power used by a standard oven on Earth. And exterior surfaces cannot exceed 45 °C. “The solution is an oven with a small volume that retains heat well,” says Boehme.

But Boehme is also looking at vacuum baking, in which the pressure inside a sealed oven is lowered. Since the boiling point of water decreases as atmospheric pressure decreases, a low-pressure oven would bake at lower temperatures. “According to our baking experts, the process would also make bread rolls more fluffy,” he says.

0 replies, 2180 views

Reply to this thread

Back to top Alert abuse

Reply to this thread