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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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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...
Production of bread crumbs by infrared-assisted microwave drying
Tireki, S; Şümnü, Servet Gülüm; Esin, A (Springer Science and Business Media LLC, 2006-01-01)
This study is aimed to investigate the possibility of using infrared-assisted microwave drying for production of bread crumbs and to determine drying conditions in halogen lamp-microwave combination oven to produce bread crumbs with the highest quality. Bread crumb dough were dried from about 40.9 to 8% moisture content by conventional, microwave, infrared and infrared-assisted microwave drying separately and in combinations. Halogen lamp and microwave power levels of 30, 50 and 70% were used. Percent reduc...
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In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...
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The main objective of this study was to design gluten-free breads containing chestnut and rice flour and xanthan-guar gum blend to be baked in infrared-microwave combination oven. Response surface methodology (RSM) was used to optimise gluten-free bread formulations and processing conditions. Weight loss, firmness, specific volume and colour change of the breads were determined. Rice flour mixed with different proportions of chestnut flour and different emulsifier contents were used to prepare breads. The g...
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The main objective of this study was to optimize the roasting conditions of hazelnuts in microwave-infrared and microwave-convective heating combination ovens by using response surface methodology. It was also aimed to construct regression models for the prediction of quality parameters of hazelnuts as a function of processing conditions. The independent variables were microwave power (10, 30, 50, 70 and 90%), upper-lower infrared power (10, 30, 50, 70 and 90%) and roasting time (2, 3, 4, 5 and 6 min) for m...
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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.