Abstract: The thermal diffusivity and the calefactive characteristic of Lianrong bread by steam heating were studied via establishing math model. The result indicated that the calefactive characteristics of bread crust, crumb and Lianrong stuffing were different, and heat transfer in bread crust was quicker than it in the crumb and Lianrong stuffing. The thermal diffusivity of Lianrong bread was 5.1×10-7m2/s, according the math model.

Key words: Lianrong bread, math-model, thermal diffusivity, heat conduction differential equations