Abstract
A mathematical model for the bread baking process is developed in this work. Experimental data (temperature, water content, weight loss, crust thickness) obtained during baking is used to well understand the simultaneous heat and mass transfer occurring during the process. The evaporation–condensation mechanism is responsible for the rapid heating of the porous matrix and takes place either in a closed (dough) or open (crumb) structure. The existence of a moving evaporation front inside bread, which is a determining step of baking, is incorporated in a model applying a moving boundary formulation with equivalent thermophysical properties. The approach proposed here can be extended to other similar processes such as baking of other products (e.g. biscuit, cake), high-temperature drying, cooking and roasting.
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