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This paper examines the robustness of a computational fluid dynamics (CFD) model for bread baking to some uncertainties in the physical properties of dough/bread. In this model, dough/bread was considered as solid materials with constant density, while both heat capacity and thermal conductivity were functions varying with temperature. A full factorial experimental plan was generated. Temperature profiles at eight different locations in bread and oven were analyzed. Analysis of the experimental results showed that density and heat capacity were more influential factors. Their effects became more significant when the sensors moved closer to the bread domain. A mathematical model describing the change in temperature profile corresponding to a change in the physical properties was established and validated. This study clearly shows that some of the physical properties may have a significant impact on the …