Bread baking – A review

• Published in: Journal of food engineering Vol. 86; no. 4; pp. 465 - 474
• Main Authors: Mondal, Arpita, Datta, A.K.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2008; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Baking; Biological and medical sciences; Bread; breadmaking; breadmaking quality; Cereal and baking product industries; Crust; Dating; Evolution; Experimental; fermentation; Food engineering; Food industries; food technology; Fundamental and applied biological sciences. Psychology; General aspects; ingredients; leavening agents; literature reviews; Mathematical analysis; Mathematical models; Moisture content; Ovens; recipes; swelling (materials); temperature; texture; water content; wheat flour; Crust; Mathematical models; Experimental; Bread; Bakery product; Cereal product; Review; Mathematical model; Baking
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2007.11.014

Bread is a basic dietary item dating back to the Neolithic era, which is prepared by baking that is carried out in oven. Control of the production and distribution of bread has been used as a means of exercising political influence over the populace for at least the last two millennia. Several experimental and mathematical models are developed for clear understanding of baking. This article presents a review of published literatures on experimental and mathematical studies on bread baking during the last two decades. Baking technology, evolution of baking ingredients, thermophysical properties of bread as functions of moisture content and baking time are reviewed. Experimental and simulative studies on profiling of temperature, moisture content, pore volume, expansion ratio during baking are also reviewed.