Optimisation of baking kinetics and quality attributes of pan and cup bread using a customised radiant-convective oven

Gundu, Rajender and Kumar K, Charith and Datta, A.K. (2026) Optimisation of baking kinetics and quality attributes of pan and cup bread using a customised radiant-convective oven. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (2). pp. 340-354. ISSN 0139-3006

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Abstract

This study evaluates a customised baking oven featuring semi-cylindrical aluminium concave reflectors and a dual-regime convection system to enhance thermal efficiency. Using a Rotatable Central Composite Design (RCCD), the effects of temperature (175–200 °C), baking duration, and airflow (natural vs. forced) were investigated for pan and cup bread. The integration of forced convection and focused radiant heat accelerated heat-transfer kinetics, reducing baking time by 25–40% without compromising quality. Forced convection at 200 °C achieved target chromaticity in 10 min, compared to 15–25 min under natural convection. While increased thermal exposure raised textural hardness (up to 5.73 N), the shortened window preserved internal moisture (40–43% wet basis), matching commercial benchmarks. Sensory evaluation (9-point hedonic scale) validated these findings; optimised forced convection samples earned high acceptability scores (8.1–8.4). Notably, pan bread baked at 200 °C for 10 min (forced airflow) yielded an 8.3 score, comparable to the 15-min natural convection control. These results demonstrate a viable framework for high-throughput, energy-efficient baking that maintains sensory and textural integrity.

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