Bread baking in halogen lamp–microwave combination oven

Keskin, Semin Özge; Şumnu, Gülüm; Şahin, Serpil

doi:10.1016/j.foodres.2003.10.001

Cited by 111 publications

(51 citation statements)

References 7 publications

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“…The difference in high fiber bread color between conventional and superheated steam baked bread is obvious as superheated steam baked breads were lighter and brighter than those baked using conventional oven in terms of color. Whereas Keskin and others observed minimum difference in color between bread baked in conventional and combined ovens (Keskin et al, 2004). The result was in agreement with other authors who observed the lighter color for the drying products when using superheated steam.…”

Section: Colorsupporting

confidence: 90%

“…Similarly, increased baking time in the same baking temperature caused decrease in moisture content of bread in both superheated steam and conventional ovens as can be seen in Fig (1.Aand 1.B) and this is due to higher evaporation rate of water during baking process. This trend was also noticed by other researchers when they used conventional and some other heating methods as an alternative to conventional heating including infrared and hot air assisted microwave heating (Datta and Ni, 2002) microwave-hot air combination heating (Lu, Tang, and Liang,1998), impingement hybrid heating (Li and Walker, 1996) and halogen lamp-microwave (Keskin et al, 2004).…”

Section: Moisture Contentsupporting

confidence: 63%

“…This was expected as unsaturated steam generated by additional sensible heat to saturated or wet steam in superheated steam oven caused loss in moisture. Keskin and others observed that microwave oven caused more loss in moisture of bread as compared to conventional one (Keskin et al, 2004). In addition to slowing down the firming process of bread, moisture content of bread and bakery products is an important marketing tool that affect consumer purchase decision (He and Hoseney, 1990) and (Cauvain and Young, 2009).…”

Section: Moisture Contentmentioning

confidence: 99%

“…These various properties affect crumb hardness of bread (Patel et al, 2005). Keskin and others found that increase in baking temperature and time causes increase in bread firmness and highest baking temperature produced the hardest bread (Keskin et al, 2004). Zhang and others noticed that an early formation of crust bread limits expansion and produced bread with intensive structure that caused bread hardness (Zhang et al, 2007).…”

Section: Colormentioning

confidence: 99%

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Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Elawad¹,

Yang²

2017

Int.J.Curr.Res.Aca.Rev.

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Article InfoEffect of superheated steam baking on quality attributes of high fiber bread (HFB) was studied. Superheated steam and conventional ovens were used for baking high fiber bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of high fiber bread baked in superheated steam was almost similar to the one baked in conventional oven.Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of high fiber bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of high fiber bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. high fiber bread hardness values are similar for superheated steam baked bread at 220°C for 25 minutes and conventional baked bread at 200°C for 20 minutes (5.28 N and 5.27 N respectively). Springiness of high fiber bread for most heat treatments was almost the same for both superheated steam and conventional ovens.

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Section: Colorsupporting

confidence: 90%

Section: Moisture Contentsupporting

confidence: 63%

Section: Moisture Contentmentioning

confidence: 99%

Section: Colormentioning

confidence: 99%

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Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Elawad¹,

Yang²

2017

Int.J.Curr.Res.Aca.Rev.

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“…Rapeseed displacement [AACC, 2000] is a common method for measuring volumes of irregular solids and has been used for bread [Keskin et al, 2004]. Rapeseeds have a diameter of approximately 1.7 mm.…”

Section: Pie Volume and Weightmentioning

confidence: 99%

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

Hussein

Shaheen

Abdel-Kalek

et al. 2014

Pol. J. Food Nutr. Sci.

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Aromatic plants are considered sources of antioxidants, antimicrobial and flavouring agents. Four aromatic plants (Thymus vulgaris L., Foeniculum vulgare, Pimpinella anisum L. and Trigonellafoenum-graecum L.) were analysed in the study. Yoghurt was used to produce a low calorie pie. Chemical and rheological parameters, baking performance, staling rate and sensory properties of the pie were investigated. Volatile aroma compounds were analysed with GC and GC/ MS, and antioxidant activity was evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in the pie improved protein, fat, fibre, ash, and minerals contents and allowed achieving about 19% reduction in calories. Sensory evaluation of pie containing the mixture of aromatic plants showed its superior sensory quality. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mould and bacteria and to prolong the storage periods of pie compared with the control.

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Water

Chieh¹

2006

Bakery Products

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Bread baking in halogen lamp–microwave combination oven

Cited by 111 publications

References 7 publications

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Effect of Superheated Steam and Conventional Baking on Physiochemical Properties of High Fiber Bread

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

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