ABSTRACT
The food industry greatly depends on heat treatment operations that are applied to produce a structural transformation in the products. One of the most used operations of heat transfer is the baking of bread-related products. The baking itself has been defined as the process in which a piece of dough, fermented or not, is turned to bread under controlled conditions of temperature, humidity, and time. The conditions of the operation can change depending on the kind of product; the temperatures
7.1 The Baking Process ...................................................................................... 189 7.2 Structural Changes ....................................................................................... 191
7.2.1 Starch Gelatinization ........................................................................ 191 7.2.2 Expansion ......................................................................................... 192 7.2.3 Color ................................................................................................. 193 7.2.4 Flavor ................................................................................................ 195 7.2.5 Loss of Moisture ............................................................................... 195
7.3 Phenomena of Heat and Mass Transfer during the Baking Process ............. 195 7.3.1 Conduction ........................................................................................ 195 7.3.2 Radiation ........................................................................................... 195 7.3.3 Convection ........................................................................................ 196 7.3.4 Mass Transference ............................................................................ 197 7.3.5 Fundamental Equations of Heat and Mass Transference ................. 198
7.4 Types of Ovens ............................................................................................. 199 7.4.1 Jet Impingement Ovens..................................................................... 199 7.4.2 Microwave Ovens .............................................................................205 7.4.3 Infrared Ovens ..................................................................................206
