Theoretical Model for Evaluation of the Energy Efficiency of a Home Bread Maker

An analytical model is presented of the heat energy consumption during the process of making bread by means of a home bread maker. The relationship is formulated between heat consumption and the weight of the finished product, the temperature of the initial mixture and the temperature of the dough for home bread making. The model was tested in real conditions by using a home bread maker whose efficiency was calculated while operating in its standard operation program.