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

2007-01-01
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.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Suggestions

Optimization of bread baking in a halogen lamp-microwave combination oven by response surface methodology
Demirekler, P; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2004-09-01)
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...
Functional properties of microwave-treated wheat gluten
Yalcin, Erkan; Sakiyan, Ozge; Şümnü, Servet Gülüm; Celik, Sueda; KÖKSEL, HAMİT (Springer Science and Business Media LLC, 2008-09-01)
In this study, the effects of microwave treatments on solubility, foaming and emulsifying properties of gluten were investigated. The solubility of microwave-heated gluten proteins gradually decreased as the treatment time increased, at all power levels applied. The highest solubility values were obtained for gluten samples microwave treated at 50% power level. The lowest emulsifying capacity values were obtained with the samples heated at 100% power level at all treatment times. The emulsifying stability v...
Effects of different batter formulations on the quality of deep-fat-fried carrot slices
Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01)
The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
The effects of gums on macro and micro-structure of breads baked in different ovens
Ozkoc, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-12-01)
In this study, the effects of gums on macro and micro-structure of breads baked in different ovens (infrared (IR)-microwave combination and conventional) were investigated by the help of image and SEM analysis, respectively. The gums used were xanthan, guar, K-carrageenan and xanthan-guar blend. The gums were added to the formulation at 0.5% concentration. As a control, no gum added formulations were used. Results of Image analysis demonstrated that xanthan-guar gum blend addition improved bread quality wit...
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...
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.