Color and texture development during microwave and conventional baking of breads

Date

2004-07-01

Author

Icoz, D
Şümnü, Servet Gülüm
Şahin, Serpil

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

235
views

0
downloads

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

Suggestions

OpenMETU
Core

Usage of enzymes in a novel baking process Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01) In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Bread baking in halogen lamp-microwave combination oven Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2004-01-01) The main objective of the study was to compare the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. Halogen lamp-microwave combination oven reduced the conventional baking time of breads by about 75%. Microwave heati...
Drying of carrots in microwave and halogen lamp-microwave combination ovens Şümnü, Servet Gülüm; Öztop, Halil Mecit (Elsevier BV, 2005-01-01) Carrot slices were dried by using microwave, halogen lamp-microwave combination and hot-air drying. Microwave and halogen lamp-microwave combination drying were applied after carrots were dried to 0.47 kg moisture/kg dry solid by hot-air drying. Drying time, rehydration capacity and colour of the carrots dried by different methods were compared. The increase in microwave oven power level decreased the drying time. Microwave drying at the highest power and halogen lamp-microwave combination drying reduced th...
Transport and related properties of breads baked using various heating modes Şümnü, Servet Gülüm; Şahin, Serpil; Rakesh, Vineet (Elsevier BV, 2007-02-01) Physical properties of breads during baking were measured using three different heating modes of microwave plus infrared (MIR), microwave plus jet impingement (MJET) and jet impingement (JET) in two different commercially available microwave combination ovens. Breads baked in JET oven were significantly different from the breads baked in other ovens with respect to their specific volume and moisture content. Transient values of dielectric constant, dielectric loss factor, specific bulk volume, porosity, the...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01) Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...

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.