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.