1Department of Agricultural and Food Engineering, I.I.T, Kharagpur – 721 302, E mail: rajender.agengg@gmail.com
2Department of Agricultural and Food Engineering, I.I.T, Kharagpur
3Agricultural Engineering College and Research Institute, TNAU, Coimbatore – 641003.
Online published on 2 July, 2012.
Optimization of baking parameters in conventional oven was done for cup breads to hasten the bread baking process. The breads were baked at three different baking temperatures of 175°C, 200°C and 225°C at 5 min interval in range of 5 min to 30 min at each temperature. The crumb moisture content, crust hardness and colour were determined and the operating parameters were optimized as: (1) 175°C and 30 min, (2) 200°C and 25 min and (3) 225°C and 20 min.
Bread, optimization, baking duration, baking temperature, conventional oven
