Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

The aim of the study was to evaluate physical and microstructural characteristics crackers baked in four different industrial baking ovens (indirect radiation-cyclotherm, indirect convection, hybrid tunnel-ITO). Indirect convection cyclotherm provide highest (5685.43 ± 51 W m−2) lowest (4860 38.87 amount heat flux, respectively. Despite led with moisture (7.86% vs. 4.82% clyclotherm) specific volume, but hardness. Cyclotherm resulted lower surface area, porosity, smooth regular surface. Conversely, ITO showed closer leading similar content, texture parameters, browning inner porosity. Overall results show potential using for modifying quality parameters crackers.