Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology

Date

2004-09-01

Author

Demirekler, P
Şümnü, Servet Gülüm
Şahin, Serpil

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

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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 methodology was used. Baking time, upper halogen lamp power, and microwave power were found to be significant in affecting most of the quality parameters. On the other hand, the lower halogen lamp power was found to be an insignificant factor. The optimum baking conditions in the halogen lamp-microwave combination oven were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When the halogen lamp-microwave combination oven was used, the conventional baking time of breads was reduced by 60%.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/37316

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-004-0969-3

Collections

Department of Food Engineering, Article

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Optimization of halogen lamp-microwave combination baking of cakes: a response surface methodology study Sevimli, KM; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2005-07-01) The main objective of this study was to optimize processing conditions during halogen lamp-microwave combination baking of cake by using response surface methodology. The independent variables were the power of the upper halogen lamp (50, 60, and 70%), the power of the lower halogen lamp (50, 60, and 70%), the power of the microwaves (30, 40, and 50%), and the baking time (4, 5, and 6 min). Weight loss, specific volume, color, and the texture profile of the cakes were determined. The upper halogen lamp powe...
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Citation Formats

P. Demirekler, S. G. Şümnü, and S. Şahin, “Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 341–347, 2004, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/37316.