Abstract
The main aim of this study was to obtain data on local water content in bread during baking. Breads were baked for different times between 2 min and 60 min at 182 °C. At the end of each baking run, samples were taken at different levels in the bread to assess water content profiles. The results showed an increase in water content in the bread core at the very beginning of baking. However the core water content was the same as in raw dough after 7 min of baking. These results were compared to previously published results, and the mechanisms of evaporation–condensation which are responsible for such local increases are defined.
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