Halogen lamp-microwave combination baking of cookies

Date

2005-05-01

Author

Keskin, SO
Ozturk, S
Şahin, Serpil
Koksel, H
Şümnü, Servet Gülüm

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

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The effects of halogen lamp-microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and Delta E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp-microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.

Subject Keywords

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

URI

https://hdl.handle.net/11511/38483

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-005-1131-6

Collections

Department of Food Engineering, Article

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Citation Formats

S. Keskin, S. Ozturk, S. Şahin, H. Koksel, and S. G. Şümnü, “Halogen lamp-microwave combination baking of cookies,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 546–551, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/38483.