Effect of Process Parameters on Extraction of Essential Oil from Cumin

Optimization of baking parameters in conventional oven was done for cup breads to hasten the bread baking process. The breads were baked at three different baking temperatures of 175°C, 200°C and 225°C at 5 min interval in range of 5 min to 30 min at each temperature. The crumb moisture content, crust hardness and colour were determined and the operating parameters were optimized as: (1) 175°C and 30 min, (2) 200°C and 25 min and (3) 225°C and 20 min.