To the justification of the calculation of the heat conduction process in the dough piece

The main process that ensures the production of bread as a marketable product is external thermal energy supply during baking. This accompanied by complex physical phenomenon - moisture exchange between dough-bread with environment and steam-air baking chamber, well internal heat mass transfer in heated dough piece. At same time, biochemical processes associated transformation starch proteins. Taking into account factor realizing efficiency quality indicators baked piece, this article, taking peculiarities dynamics phenomenon, quantitative analysis course carried out. In work, contrast to results obtained other researchers field calculating treatment food products, proposed based on new methodological approach problem mathematical substantiation That can be effectively used simulation innovative samples equipment.