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The final properties of the crumb and crust differ according to their heatmoisture dynamics. Compilations of heating and drying rates reported in the literature are discussed and will serve to validate future models of baking. Their impact on the structural elements in dough films and the porous network are discussed, highlighting the lack of data and the need to reproduce these dynamics inside the instrument of analysis. Some roles of the crust setting during the whole baking process are also presented, suggesting further research in this area. Finally, as the region covered by the crust should be defined as a starting point to future studies, definitions proposed in the literature are discussed.

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