The proofing process is crucial for determining the final characteristics of bakery products. The aim of this work was, therefore, to develop an agent-based model that can predict the effect of proofing time on the moisture content, temperature and changes in physicochemical characteristics of different parts of bread during baking. Results of this study showed that the moisture content of the crumb for fermented dough increased to a peak of 62% in the middle of baking, whereas it decreased to less than 10% in bread crust. However, the moisture content of the crumb was nearly unchanged in unfermented samples and decreased to 32% at the end of baking. Evaporation zones initially formed in the thinner parts of the crust when bread, a porous material, was heated from the surface; this led to the development of spots with higher temperatures during the subsequent baking steps. During baking, the values for density, specific heat capacity, and thermal conductivity changed in a manner that was primarily downward for the crust and upward for the crumb. Moreover, any changes in moisture content and temperature of crust happened more faster than they did in the crumb. It was found that the shape and location of the slowest heating zone in fermented dough was more dependent on the internal structure rather than the geometry of samples. The results of this research showed that the simulated moisture content and temperature of bread had a good agreement with the experimental measurements of these parameters. This study improved our knowledge of the mechanisms by which the physicochemical properties of bread change with the duration of fermentation, which can help producers improve the quality of their final products through controlling the proofing time.

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