Thermal and physical properties of bakery products

This article reviews the measurement techniques, prediction models, and dat a on thermo-physical properties of bakery products: specific heat, thermal conductivity, thermal diffusivity, and density. Over the last decade, inves tigation has focused more on thermo-physical properties of nonbread bakery products. Both commonly used and new measurement techniques for thermo-phys ical properties reported in the publication are presented with directions f or their proper use. Data and prediction models are tabulated for the range of moisture content and temperature of the bakery products.