الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
The main aim of the present work is to study and evaluate energy consumption in bread baking. This study was devoted into three objectives.
First, is to assess the most consumable stage in baking three common baladi breads (Magr, and Mawi) compared to French bread. This was achieved by determining the energy consumed in each stage of bread baking. The results indicated that the baking stage is the most consumable stage of energy. The total costs of different types of bread baking were 2.32, 1.76 and 4.80 LE kg-1 for Magr baladi, Mawi baladi and French bread, respectively.
Second, is to evaluate the baking stage at different belt speeds (1.18, 1.97, 2.40 and 3.55 ms-1). This was achieved by determining the moisture content, baking time, productivity, specific energy consumption and costs at those four speeds for two different types of baladi-breads, namely Magr and Mawi.
Third, is to study and evaluate the possibility of using the natural gas in bread baking process as a clean source of energy instead of diesel. This was achieved by determining the moisture content, baking time, productivity and energy consumption at four different oven belt speeds (1.76, 2.66, 3.51 and 4.64 ms-1) for two different types of baladi-breads, namely Magr and Mawi. Using natural gas recorded costs of baking stage of 0.38 and 0.46 LEkg-1 compared to 0.71 and 0.82 LEkg-1 and recorded specific energy of 2.64 and 3.35 kWh kg-1 compared to 2.54 and 3.11 kWh kg-1 for diesel fuel for Magr and Mawi baladi breads, respectively. Meanwhile, using natural gas recorded costs and specific energy lower than diesel fuel.