CONTEXT

Bread baking requires a large quantity of energy - roughly 2 to 5 Mjoules /kg  that is  2 to 3 times higher than the energy required for the same mass of a food product in the form of canned food for example. Furthermore food habits are changing in the world : we see in most European countries a decreasing consumption of bakery products at home while the consumption of bakery products outside home increases significantly. This market trend is supported by specific technologies such as partial baking of bread which are refreshed (second baking) in baking stations or in restaurants. There is thus a need to develop low energy demanding equipments.