For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. Thus, if initially it was based on heating by thermal conductivity new baking methods were investigated and implemented in order to reduce the baking time and increase production capacity in view of profit maximization. In the present context, the main goal of this paper was to investigate the impact of different baking methods and processes on the white bread quality. Two types of traditional wood-heated ovens, one of bake stone type and the other of roll type, were used. As modern ovens, a forced induction oven and bread-making machine where heating is done by means of an electrical resistance were used. The influence of different types of baking on more determining parameters was studied: moisture content, crumb structure and crust. Another aim of this paper is to investigate whether modern baking techniques succeed in providing bakery products with sensorial characteristics close to those of the traditional ones and whether the traditional baking methods are still surviving in the modern times. The analysis results have shown that there are significant differences of moisture, crumb structure, crust structure but from the organoleptical point of view as well. Thus, the bread baked in electrical forced induction oven has the shortest baking time and also an extremely pleasant exterior aspect, by making this type of baking is very suitable for commercial users. Instead, it registered the greatest losses during baking. Regarding the bread baked in traditional ovens, this registered average baking times, weight and losses. Also, it is found out that the use of these ovens is much more difficult, involves more effort and requires good knowledge of the oven. Instead, the bread baked in such ovens makes the difference in terms of flavored taste, having high potential in drawing consumers attention.
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