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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
Metadata
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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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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.