Effect of Drying on Heat Transfer of Bread During Baking in Oven

The effect of drying on heat transfer in a loaf of bread during baking processing from dough in an electric oven was experimentally investigated. This study was performed to obtain informations for the development of an analytical model on baking processing of bread. When the preheating period completed, a rise in temperature of bread was suspended with keeping the uniform temperature distribution. The uniform and constant temperature was about 373 K independent of the size of dough and baking temperature. While the over-all drying rate achieved a maximum and decreased gradually. Then, crust began to be formed on the dough surface. No constant drying rate period appeared under any experimental conditions carried out. Heating