Digital Modeling of Heat Transfer during the Baking Process

Table 4

COMSOL model’s change in the dough/bread properties and values for water content loss.

Parameter	Value	Water content loss/mol m^−3
	0.42	3868
	0.73	2841
	1.80-03	3868
	2.50-03	4053
		3867.98
		3691
	0.0354	3868
	0.024	3876