A model to predict the bubble size distribution in baked foods and the oven rise during baking process is presented, and the effect of changing various model parameters on the model output is studied. The model incorporates a population balance equation for the formation and expansion of bubbles coupled with reaction kinetics and heat and mass transfer equations. Nucleation and growth of bubbles occur because of production of carbon dioxide in the dough due to decomposition of baking soda, which is assumed to follow a first-order kinetics. The results are compared to experimental bubble size distributions in bread samples, obtained using confocal laser scanning microscopy. The sensitivity of the results to different parameters has been analyzed. The model provides a framework to predict the dynamic evolution of the foam structure, which is an important characteristic in defining the quality of baked foods. (C) 2009 Elsevier Ltd. All rights reserved.