Effects of Microwave-Assisted Baking on Quality of Gluten-free Cakes and Breads

Date

2019-07-01

Author

Yıldız, Eda
Şümnü, Servet Gülüm
Şahin, Serpil

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

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Gluten-free doughs lack the glutenins and gliadins responsible for dough expansion and strength, inhibiting network formation and reducing the viscoelastic structure of doughs. Microwave baking methods have some advantages over conventional baking methods, including faster heating, time and energy conservation, and greater product volume. They also have some disadvantages, however, including nonuniform heating, insufficient starch gelatinization, gummy texture, lack of color formation, and high moisture loss. A combination of hot air and microwave baking can be used to decrease the moisture loss caused by interior heating. Lack of color formation due to Maillard reaction is another important disadvantage of microwave baking methods. To improve color formation, susceptors that absorb microwave energy, converting it to heat, or a combination of microwave and infrared heating can be utilized. The advantages and disadvantages of baking gluten-free products using different microwave methods and some possible solutions are summarized in this article.

URI

https://hdl.handle.net/11511/39321

Collections

Department of Food Engineering, Article