Thermophysical and Transport Properties of Bread Products during Baking and Freezing

Bread is the result of the fermentation of wheat flour sugars released from starch, which is carried out by the activity of flour enzymes. Carbon dioxide (CO2) produced from Saccharomyces cerevisiae fermentation induces the leavening of the dough (Gupta 2001). Sugar is transformed into water vapor and CO2, which expands at a high temperature; they expand and avoid a fast increase in the temperature of the bread crumb and a high water evaporation (Mondal and Datta 2008). The rates of water evaporation, bread temperature, and bread thickness are the most important process parameters during baking (Banooni et al. 2008).