Comparative studies on food treated with microwave and conductive heating. Part 1. Process of bread hardening by microwave-heating.

Higo, Atsuko; Noguchi, Shun

doi:10.3136/nskkk1962.34.12_781

Cited by 17 publications

(6 citation statements)

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“…Based on a comparison of flours that had different baking characteristics, breads baked from hard wheat flour were found to have a more rubbery, tough, internal texture than those baked from soft wheat flours (Ovadia 1983). Tough and rubbery characteristics have been observed in microwave-reheated breads also (Higo and Noguchi 1987; Rogers et a1 1990). Higo and co-workers attributed the toughening of bread to the starch fraction.…”

Section: From Conventional Versus Microwave Ovensmentioning

confidence: 97%

A quality comparison of breads baked by conventional versus nonconventional ovens: A review

Yin

Walker

1995

J Sci Food Agric

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Undesirable qualities of breads baked in nonconventional ovens have been observed by most researchers. The altered heat and mass transfer patterns and much shorter baking times associated with microwave radiation resulted in a crustless product with tougher, coarser, but less firm texture. Insufficient starch gelatinization, microwave-induced gluten changes, and rapidly generated gas and steam caused by the heating mode could be reasons for quality changes in the microwave-baked breads. Although breads baked in an electrical resistance oven did not brown, their interior characteristics and shelf-life were superior to those of products baked in a conventional oven. Bread with a superior keeping quality was obtained using an air impingement convection oven. The determination and explanation of the physical and biochemical changes that occur in products during baking in conventional versus nonconventional ovens are fruitful areas for future research.

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Section: From Conventional Versus Microwave Ovensmentioning

confidence: 97%

A quality comparison of breads baked by conventional versus nonconventional ovens: A review

Yin

Walker

1995

J Sci Food Agric

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“… more amylose is leached out of starch granules with increase in the amount of starch gel; there is more disorder among amylose molecules in this gel, and upon cooling and firming amylose becomes more highly ordered and closely packed than conventionally reheated bread (Higo & Noguchi, 1987). …”

Section: Microwave‐baked Productsmentioning

confidence: 99%

“…upon cooling and firming amylose becomes more highly ordered and closely packed than conventionally reheated bread (Higo & Noguchi, 1987).…”

Section: Microwave‐baked Productsmentioning

confidence: 99%

A review on microwave baking of foods

Şumnu

2001

Int J of Food Sci Tech

152

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Summary Microwaves interact with polar molecules and charged particles of food to generate heat. There are differences between the heating mechanisms of microwave and conventional heating. The use of microwave heating has the advantage of saving energy and time, improving both nutritional quality and acceptability of some foods by consumers. Microwave ovens are successfully used both in homes and in the food service industry. However, there are still problems in perfecting microwave baking, therefore it is a popular research area. The main problems found to occur in microwave‐baked food products are low volume, tough or firm texture, lack of browning and flavour development. Recent studies aim to improve the quality of microwave‐baked products. This article reviews the basic principles of microwave baking, problems commonly occurring in microwave‐baked products and finally studies published concerning microwave‐baked products.

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“…The exterior parts of the bread are tough while inner parts are firm (Shukla, 1993). The reasons for firm texture in microwave-baked breads were high moisture loss, interactions of microwave with gluten and high amylose leaching during baking (Higo & Noguchi, 1987;Shukla, 1993). The biggest difference between convection ovens and microwave ovens is the inability of the microwave ovens to induce browning.…”

Section: Introductionmentioning

confidence: 98%