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

Metadata

Show full item record

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

Item Usage Stats

181
views

0
downloads

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

Suggestions

OpenMETU
Core

Assessment of proofing of bread dough in the microwave oven Ozmutlu, O; Şümnü, Servet Gülüm; Şahin, Serpil (2001-01-01) The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated. The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time. When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power. The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked breads were compar...
Effects of microwave frying and different flour types addition on the microstructure of batter coatings Barutcu, Isil; Şahin, Serpil; Şümnü, Servet Gülüm (2009-12-01) In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 +/- 1 degrees C. Samples were also fried in a conventional frye...
Effects of different ovens and enzymes on quality parameters of bread Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003) The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven OZKAHRAMAN, Betul Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-03-01) The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change a...
Effects of xanthan and guar gums on quality and staling of gluten free cakes baked in microwave-infrared combination oven Köksel, Havva Filiz; Şümnü, Servet Gülüm; Department of Food Engineering (2009) The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization ...

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.