Joint International Conference on Long-term Experiments ...

CONCLUSIONS
The water content in the centre of the loaf rises during the baking process. The water moves
towards the centre by the evaporation of water vapour near the surface, where the
temperature is high, and condensation closer to the centre, where the temperature is lower.
There is a change in the measured water content when the temperature reaches 70±5 0 C. This
implies that the chemical changes that cause the bread to change from dough to crumb and
open up the pore structure occur just prior to this temperature interval. The transport
towards the centre starts when the temperature has reached 70±5 0 C and stops when the
temperature reaches 100 0 C and there is no temperature gradient left. The coldest region
occurs just below the geometrical centre and the water vapour moves towards that region.
As can be seen in the objectives, the conclusions fulfil the aims of this research work.
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