Assessment of proofing of bread dough in the microwave oven

The effects of different proofing times in the microwave oven on the quality of microwave baked breads were investigated. The proofing height of the dough, specific volume and the firmness of the breads were found to be dependent on proofing time. When emulsifiers were added, the optimum proofing condition in the microwave oven was found to be 6 minutes at 10% power. The effects of different emulsifiers on the properties of the dough and, the volume and the firmness of the microwave-baked breads were compared. DATEM, Lecimulthin M-45 and Purawave were the three emulsifiers used. Purawave was found to be the most effective emulsifier on bread quality.


Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage
Ozkoc, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Turabi, Elif (Springer Science and Business Media LLC, 2009-1-27)
Staling of breads baked in different ovens (microwave, infrared-microwave combination and conventional) was investigated with the help of mechanical (compression measurements), physicochemical (DSC, X-ray, FTIR) and rheological (RVA) methods. The effect of xanthan-guar gum blend addition on bread staling was also studied. Xanthan-guar gum blend at 0.5% concentration was used in bread formulation. The gums were mixed at equal concentrations to obtain the blend. After baking, the staling parameters of breads ...
Effects of different ovens and enzymes on quality parameters of bread
Keskin, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2003)
The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven; microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and ...
Microwave, infrared and infrared-microwave combination baking of cakes
Şümnü, Servet Gülüm; Şahin, Serpil (2005-11-01)
The objective of the study was to compare the quality of cakes during baking in microwave, infrared (IR) and IR-microwave combination ovens. Quality parameters evaluated were weight loss, specific volume, firmness and colour of cakes. As control, conventionally baked cakes were used. Cakes baked in a microwave oven had the lowest quality. It was possible to achieve surface colour formation in cakes by IR and IR-microwave combination baking. IR-microwave combination baking reduced weight loss and firmness wh...
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun, N.; Ramaswamy, H.; Şümnü, Servet Gülüm; Şahin, Serpil; Ahmed, J. (Elsevier BV, 2009-06-01)
Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. The effects of microwave power and infrared power on tempering were discussed. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were used. The increase in microwave power level and infrared power level decreased tempering times. The change of heat capacity and the dielectric properties of frozen potato puree wi...
Model Based Comparison of Drying of Asparagus (Asparagus Officinalis l.) With Traditional Method and Microwave
Baltacıoğlu, Cem; Okur, İlhami; Buzrul, Sencer (2020-06-01)
In this study, asparagus slices were dried with traditional oven and microwave oven methods. Model based approach was used to investigate the differences and similarities between two drying methods. Weibullian and linear equations were used as the primary and secondary models, respectively. Secondary model integrated into the primary model could successfully be used to describe the moisture ratio of asparagus in one-step procedure. Appropriate fits were obtained for both drying techniques, but microwave dry...
Citation Formats
O. Ozmutlu, S. G. Şümnü, and S. Şahin, “Assessment of proofing of bread dough in the microwave oven,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 487–490, 2001, Accessed: 00, 2020. [Online]. Available: