Key Oven Baking Parameters

Your oven at home will probably be busy this week, <<First Name>>. But it's your work oven we're going to focus on. More specifically, how you can control it better. 

Why should you fine-tune your oven? 
Because that means you're fine tuning your product. Texture, moisture, volume, color and shelf life are all tied to how your product bakes in the oven. To fully optimize your product and process, there are baking parameters to monitor and control: 

4 Oven Baking Parameters 

• Temperature: The most understood and the easiest to control. It's the dominating factor in baking mechanisms including gelatinization, enzymatic reaction, and browning reaction.
• Air Velocity: the measurement of airflow in the oven. It influences the baking time, firmness, weight loss, and color of baked products.
• Heat Flux: the amount of energy transferred per unit area per unit time from or to a surface. It has three components: radiation, convection and conduction. Both the total amount of heat flux and the different ratios of the three components influence the baked product’s quality.
• Humidity: This influences the energy (in the form of heat) transferring into the food, which causes starch gelatinization, enzyme reaction, etc.; and the moisture migrating from product interior to the surface and evaporating. 

How are these related? Find out! 
Science. It's precise.