The purpose of this investigation is to study the temperature of a loaf of bread during the baking process. In the study of fermentation and its application to the rising and baking of bread the questions arose; how high a temperature is attained inside the loaf, is the rise of temperature uniform, or are there points of rapid change. It was thought as the boiling temperature of alcohol was approached or passed some noticeable temperature change might occur. Also that as the crust on the bread was formed and became more rigid thus having a tendency to exert pressure on the inside of the loaf, a rise in temperature would be noted. It was also desired to determine as the condition known as "done" was reached whether or not a marked rise of temperature might occur.
Proceedings of the Iowa Academy of Science
© Copyright 1930 by the Iowa Academy of Science, Inc.
Read, O. B.
"The Baking Temperature of Bread,"
Proceedings of the Iowa Academy of Science, 37(1), 231-233.
Available at: https://scholarworks.uni.edu/pias/vol37/iss1/43