Bread baking in halogen lamp-microwave combination oven

Date

2004-01-01

Author

Keskin, SO
Şümnü, Servet Gülüm
Şahin, Serpil

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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 heating was found to be the dominant mechanism in halogen lamp-microwave combination baking in terms of affecting weight loss and texture development. Increasing in halogen lamp power reduced specific volume and increased weight loss, firmness and DeltaE values of breads in combination baking. Breads baked in halogen lamp-microwave combination oven had specific volume and color values comparable with the conventionally baked breads but their weight loss and firmness values were still higher.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/35682

Journal

FOOD RESEARCH INTERNATIONAL

DOI

https://doi.org/10.1016/j.foodres.2003.10.001

Collections

Department of Food Engineering, Article

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Citation Formats

S. Keskin, S. G. Şümnü, and S. Şahin, “Bread baking in halogen lamp-microwave combination oven,” FOOD RESEARCH INTERNATIONAL, pp. 489–495, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/35682.