ABSTRACT
This chapter presents the mathematical models and analysis approaches are generic in nature and can easily be extended to baking of other bakery products. For heat and mass transfers within dough pieces and those inside an oven chamber during baking, different approaches have been adopted in mathematical modeling. For bakery products, the baking process is a key step in which raw dough is transformed into light, porous, readily digestible and flavorful product under the influence of heat. During bread-baking, the most apparent phenomenal changes are volume expansion, crust formation, inactivation of yeast and enzymatic activities, protein coagulation, partial gelatinization of starch in dough and moisture loss. In an industrial baking process, dough is conveyed continuously into the oven chamber as a first-in-first-out system. The internal evaporation-condensation mechanism well explains the fact that heat transfer in bread during baking is much faster than that described by conduction alone in dough/bread.
