Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

Abstract Background: The quality of bread and bakery products is mostly influenced by the three key stages in the production chain: milling, kneading, and baking. The effects of milling and kneading have been systematically reviewed in earlier work, however, there is no comprehensive review of current knowledge regarding the baking process, its effect on product quality, and improvement strategies. The present study addresses this gap. Scope and approach: The first aim is to summarize current knowledge regarding baking technology, and its effects on the characteristics of bread and bakery products. The second aim is to suggest strategies to improve baking and ovens, increasing efficacy, efficiency, and the quality of the final product, with positive impacts on production, profitability, and the environment. Key findings and conclusions: This review highlights the importance of selecting the optimal baking technique as a function of the desired product characteristics. Conventional ovens could be improved through a combination of steam and vacuum techniques. Microwave ovens could be significantly improved by hybridization with other techniques such as IR and IR-visible heating, which combine the browning advantages of IR with the time-saving advantages of microwaves. Both of these hybridizations would reduce baking time, energy consumption, and environmental impacts. In conclusion, despite the great strides that have been made, there is a need for totally new baking methods and ovens that are able to efficiently use renewable energy sources, if we are to face the monumental challenge of environmental sustainability.