Baking was done in an instrumented electrical oven (Ploteau
et al., 2012). Electrical heating elements were positioned
under the upper side of the oven (vault) as well as under
the hearth.
Baking took about 22 min. The temperature set points applied
to the oven were 240 C for the hearth and 230 C for
the vault.
The infrared radiation received by the product followed the
variations of the vault resistor temperature (Fig. 7). The hearth
temperature on the lower face was 240 C when the baking started.
The initial air temperature was 155 C. This low value was due
to opening the door when introducing the dough. During baking,
the air temperature increased to 200 C.