Experiments were carried out to determine the thermal diffusivity and the apparent density of bread crust and crumb as a function of porosity. The thermal diffusivity was determined by comparing the temperature profile obtained experimentally during heating of bread at 100 degrees C in an oven and the temperature profile calculated using a computer program to simulate heat transfer inside the product. Experimental measurements showed that the apparent density rho (kg/m(3)) of the crumb and the crust follows a linear trend as a function of porosity epsilon(%): For the crumb: rho=979-9.90 epsilon For the crust: rho=895-9.0 epsilon The thermal diffusivity alpha (m(2)/s) follows an exponential trend as a function of porosity: For the crumb: alpha=exp(0.01 epsilon-15.25) For the crust: alpha=exp(0.0062 epsilon-15.30)