A special type of baking oven was developed where crustless bread was made by gently baking the dough at controlled temperature by spraying water at prefixed intervals on the surface of the dough. In this study, a two-dimensional (2D) CFD model for crustless bread during baking has been developed to facilitate a better understanding of the baking process. Simultaneous heat and mass transfer from the bread during baking was successfully simulated. It was found that core temperature of the bread reached at 95 degrees C at the end of baking where as moisture of the bread satisfies the normal bread quality. The model can be successively applied to study the unsteady heat and mass transfer from the crustless bread during baking. (C) 2010 Elsevier Ltd. All rights reserved.