ABSTRACT
Nomenclature ..................................................................................................................... 310
References .......................................................................................................................... 310
Baking process is a key step in which the raw dough piece is transformed into a light, porous,
readily digestible, and flavorful product under the influence of heat. With the requisite quality
attributes, the bread production presumes a carefully controlled baking process. Factors
playing vital influence on the final product quality include the rate and amount of heat
application, the humidity level in baking chamber, and baking time. During baking, the
most apparent interactions are volume expansion, crust formation, inactivation of yeast
and enzymatic activities, protein coagulation, gelatinization of starch in dough [1], and
moisture loss.
