EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING

Date

2002-01-01

Author

Şahin, Serpil
Şümnü, Servet Gülüm

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The effects of different browning treatments on the crust color and crust hardness of microwave baked breads were investigated. Microwave oven was operated at 20%, 30% and 40% powers for 3.5-5.5 minutes. As a control, breads were baked in a conventional oven at 200 degrees C for 12 minutes. After microwave baking, breads were browned or conventional browning times increased, crust hardness and weight loss of breads increased. When susceptors were used, desired browning and hardness were obtained on the bottom surfaces of the breads. However, they did not affect top surface color significantly. The optimum microwave baking conditions for safety susceptor and standard susceptor were found as 5.0 minutes at 20% power and 4.5 minutes at 20% power, respectively. Breads coated with a solution composed of 10.5% sodium bicarbonate, 31.6% glucose, 53% Ovine and 52.6% water (by weight) did not have the desired crust color and hardness. Conventional browning at 200 degrees C for 8 minutes was an alternative to achieve browning on top and bottom surfaces and crust formation on the bottom surface.

Subject Keywords

Microwave Baking, Bread, Non-Enzymatic Browning, Coating, Susceptor

URI

https://hdl.handle.net/11511/36466

Journal

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY

DOI

https://doi.org/10.1080/08327823.2002.11688481

Collections

Department of Food Engineering, Article

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Citation Formats

S. Şahin and S. G. Şümnü, “EFFECTS OF SUSCEPTOR, COATING AND CONVENTIONAL BROWNING APPLICATIONS ON COLOR AND CRUST FORMATION DURING MICROWAVE BAKING,” JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, pp. 223–236, 2002, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/36466.