Study on influence of baking parameters on bread quality

Abstract

For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present context, the main goal of this paper was to investigate the impact of different baking methods and processes on the white bread quality. Two types of traditional wood-heated ovens, one of bake stone type and the other of roll type, were used. As modern ovens, a forced induction oven and bread-making machine where heating is done by means of an electrical resistance were used. The influence of different types of baking on more determining parameters was studied: bread growth, volume, losses during baking, density, porosity, elasticity, moisture content. Another aim of this paper is to investigate whether modern baking techniques succeed in providing bakery products with sensorial characteristics close to those of the traditional ones.