Baking is a decisive stage in the production of bakery products, in general—muffins, in particular—for most of the quality attributes of the final products depend on it. The aim of this work is to model the kinetics of ...

This chapter presents a review of the baking process from an engineering point of view, focusing on bread as product. The main objective is to deliver technological considerations based on a global perspective of the ...

Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake ...

The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local ...

Sponge cake is a sweet bakery product that begins as a fluid batter and, during baking, transforms into a porous solid, presenting an important volume expansion. The aim of this work was, first of all, to study experimentally ...

The present chapter is dedicated to review the heat and mass transfer processes occurring during baking operation. According to previous definitions, the perspective of the analysis is experimental or phenomenological. The ...