The baking condition particularly influences the color, shape and texture of bread, and makes it confirm product quality finally. We have examined about the mechanism of crust formation by measuring the quantity of moisture evaporation under baking and the density distribution of porous bread dough for each baking time. In the present study, it is the purpose to obtain the thermophysical properties that are available for quality control at the production line. We have directed our attention to the phenomenon about the heat and mass transfer at the crust layer of bread dough, and have inferred the thermophysical properties of bread crust. Effective thermal conductivity of bread crust obtained under baking took the value 0.04～0.06[W/(m･K)].

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therefore, it may be safe to conclude that the results strongly supported the the above hypothesis. Eventually, the same results also confirmed a hypothesis of Schumacher, et al. 1941 that migraine is primarily related to an unstable state of the autonomic nerve, and related to also psychological factors caused by imbalance of blood distribution localized at the base of brain.

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