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Effects of different formulations on the quality of microwave baked breads
Date
2001-01-01
Author
Ozmutlu, O
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
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Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour containing low gluten, the increase in fat and emulsifier contents decreased the firmness and increased the specific volume of breads. Fat. emulsifier, and dextrose contents were found to be the significant factors to reduce the weight loss of microwave baked breads.
Subject Keywords
Bread
,
Response surface methodology
,
Optimization
,
Microwave baking
URI
https://hdl.handle.net/11511/43221
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
DOI
https://doi.org/10.1007/s002170100325
Collections
Department of Food Engineering, Article