Color and texture development during microwave and conventional baking of breads

Date

2004-07-01

Author

Icoz, D
Şümnü, Servet Gülüm
Şahin, Serpil

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The color parameters (L*, a*, and b*) and hardness of breads baked in microwave and conventional ovens were compared. Moreover, the effect of susceptor on color and texture development during microwave baking were studied. Microwave oven was operated at 30 and 40% powers for 3.5-5.5 min with half-minute intervals. Breads were baked in conventional oven at 175degreesC and 200degreesC for 10-18 min and at 225degreesC for 4-12 min with 2 min intervals. It was not possible to obtain sufficient brown color on the surfaces of the breads in microwave baking. Usage of susceptor helped the achievement of brown color on bottom surfaces of breads. Zero order kinetic model was proposed for L* variation of breads during microwave and conventional baking. Hardness of microwave and conventionally baked breads increased during baking. Rates of hardness variation in microwave baked breads were higher than that in conventionally baked breads.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/34739

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI

https://doi.org/10.1081/jfp-120025396

Collections

Department of Food Engineering, Article

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Citation Formats

D. Icoz, S. G. Şümnü, and S. Şahin, “Color and texture development during microwave and conventional baking of breads,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 201–213, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34739.