The present model is compared to experimental baking, and its underlying hypotheses discussed. For the first time the rheological dough properties imputed into the model was related to the local temperature and water content. Temperature and water content profiles, overall water and CO2 losses were monitored during baking; overall and local expansion were monitored in real time by IRM. Rheological properties were previously determined by DMTA and a specific viscosity model in function of local temperature and water content integrated. Model equations were solved numerically using a finite element method via COMSOL Multiphysics Software. Experimental trends were correctly correlated, providing a satisfactory qualitative validation of the model. A sensitivity analysis of different parameters of driving overall expansion mechanisms was undertaken through which it was possible to establish a correlation between the mechanisms responsible for the expansion. Only the levels of viscosity reached at the crust are not sufficient to stop the overall expansion. Under these conditions, the mechanisms controlling the expansion depend not only the viscosity forces, but on the relationship between the forces exerted by the crust (viscous forces) and the mechanisms which control pressure build-up and gas release at the bubbles. The study further established the needs to improve the rheological model and for local monitoring of key variables for appropriate interpretation of the interactive mechanisms taking place during the baking process.