Bread Is A Basic Dietary Item From Ancient Age. Bread Color Develops Simultaneously With Crust Formation, And Arises From Chemical Reactions Such As The Maillard Reaction Which Is Associated With The Formation Of Carcinogen Compounds Such As Acrylamide. Crustless Bread Making Technology Using Closed Container In A Muffle Furnace Was Developed. Nonlinear Second Order Regression Equations Were Developed As Functions Of Coded Values Of Independent Parameters Viz., Baking Temperature, Baking Time, And Amount Of Added Water For The Five Dependent Parameters Viz., Surface Moisture, Bottom Moisture, L*, B*, And Cutting Force. It Was Found That Non Linear Models Developed For Process Parameters Were Found To Have Good Fit To Experimental Data. At Optimized Condition Crustless Bread Made By Closed Container Was Little Bit Yellowish White. Special Baking Oven Was Designed And Developed With Spraying Facility Where Water Was Sprayed Intermittently Upon The Dough Surface During Baking. Non-Linear Second Order Regression Equations Were Developed As Functions Of Coded Values Of Independent Parameters Viz., Baking Temperature, Baking Time, And Water Spraying Interval For The Same Five Dependent Parameters. It Was Found That Non Linear Models Developed For Process Parameters Were Having Good Fit To Experimental Data. Bread Was Little Bit Yellowish White At Optimized Condition. Apparent Density And Porosity Of The Crustless Bread Made By Spraying Water Were Determined. Specific Heat Capacity, Thermal Conductivity, And Thermal Diffusivity Of Crustless Bread Varied From 3127 J/(Kg•K) To 2880 J/(Kg•K), 0.2393 To 0.2115 W/(M•K), And 1.96×10-7 M2/S To 2.18×10-7 M2/S Respectively Through Out The Entire Baking Period. Computational Fluid Dynamics Modeling And Simulation Of Bread Baking Was Done Using Comsol Multiphysics 3.3a. The Simulated Model Was Able To Predict Very Well The Pattern Of Temperature And Moisture Profile During Bread Baking Process. Quality Of Crustless Bread Was Compared With Crusted Bread Using Fuzzy Logic. The Highest Similarity Value (0.6857) For The Sample 1 Is Under “Good” Category. It Was Found That Crustless Bread Made By Special Oven Can Be Used Up To 6 Days. Extra Cost Required For Making Special Oven Can Be Recovered In 37 Days From Extra Income Associated With Crustless Bread. Keywords: Bread; Baking; Acrylamide; Crustless; Baking Oven; Modeling; Optimization; Computational Fluid Dynamics; Simulation; Fuzzy Logic.