Bread baking in halogen lamp-microwave combination oven

Date

2004-01-01

Author

Keskin, SO
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

212
views

0
downloads

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

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...
Optimization of microwave- infrared roasting of hazelnut Uysal, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-01-01) In this study, the possibility of using microwave-infrared combination oven for roasting of hazelnut was investigated. in addition, regression models for the responses: L* value, a* value, textural properties and moisture content of hazelnuts were obtained and the optimum roasting conditions were determined by using response surface methodology. Conventionally roasted hazelnut at 150 degrees C for 20 min was considered for comparison. For hazelnuts, 2.5 min roasting time at 90% microwave power, 60% upper ha...
Color and texture development during microwave and conventional baking of breads Icoz, D; Şümnü, Servet Gülüm; Şahin, Serpil (Informa UK Limited, 2004-07-01) 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 th...
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...
Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology Demirekler, P; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2004-09-01) The main objective of this study was to optimize the baking conditions of bread in a halogen lamp-microwave combination oven. Independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), the power of the microwaves (20, 30, 40, 50, and 60%), and the power of the upper and lower halogen lamps (40, 50, 60, 70, and 80%). The quality parameters measured were the weight loss, the color, the specific volume, the porosity, and the texture profile of the breads. For the optimization, the response surface...

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.