Water vapor transport properties during staling of bread crumb and crust as affected by heating rate

► Baking conditions affect both moisture diffusivity and WVP of the bread crust and crumb. ► Baking at high heating rate results in higher diffusivity and WVP of the crust and the crumb. ► Values of Deff varied between 0.876 × 10− 10 and 0.921 × 10− 10 m2/s for the crust and between 2.24 × 10− 10 and 2.64 × 10− 10 m2/s for the crumb, backed respectively at 220 °C and 240 °C. ► SEM images show less gelatinized starch granules in the crust baked at 240 °C resulting in higher WVP.