A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

Date

2007-01-01

Author

Keskin, Semin Ozge
Şümnü, Servet Gülüm
Şahin, Serpil

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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-microwave combination oven were found to be dependent on gum type. kappa-carrageenan resulted in undesirable final bread quality, while xanthan-guar blend addition improved bread quality (high specific volume and porosity, low hardness values). The dielectric properties of bread samples formulated with kappa-carrageenan were found to be the highest among the other gum types.

Subject Keywords

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

URI

https://hdl.handle.net/11511/37894

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-006-0334-9

Collections

Department of Food Engineering, Article

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Citation Formats

S. O. Keskin, S. G. Şümnü, and S. Şahin, “A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 329–334, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/37894.