Effect of Far-Infrared Oven on the Qualities of Bakery Products

Shyu, Yung Shin; Sung, Wen Chieh; Chang, Ming Hsu; Hwang, Jean Yu

doi:10.1080/15428050802336955

Cited by 19 publications

(3 citation statements)

References 29 publications

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“…Application of single infrared radiation (halogen lamp as NIR source) results mostly in products of inferior quality, due to the high rate of heating which influence sudden and thick crust formation and the prevention of the product expansion thus leading to lower specific volume and higher firmness values than conventional baking [91,92]. However, in the study of Shyu et al [93] breads baked by IR had comparable quality in terms volume, water activity, staling rate, or sensory scores with conventionally baked ones.…”

Section: Non-conventional Baking Techniquesmentioning

confidence: 99%

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

et al. 2022

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Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.

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Section: Non-conventional Baking Techniquesmentioning

confidence: 99%

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

et al. 2022

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“…It has been reported that IR technology in the food industry is also being used from drying to sterilization (Ö zkoç 2010) and from cooking to microbial and enzyme inactivation purposes (Krishnamurthy et al 2008). Besides all, it can also be used to measure color, shell thickness, volume, textural and sensory properties of the different materials (Keskin et al 2004;Shyu et al 2008). On the other hand, UV-C is generally preferred to increase microbial quality in the food industry (Gökmen et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

et al. 2020

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Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of the traditional foods produced in Turkey for hundreds of years. We believe that standardization and commercialization of Gelveri bread will be challenging initiative to contribute to the local and national economy. Therefore, this study aimed to investigate the possibility of using infrared (IR) and ultraviolet-C technologies in the commercialization of traditional Gelveri bread production that abides by the sourdough technique. Traditionally Gelveri bread dough was prepared and cooked with the infrared oven designed for this study. Following the cooking step, some physicochemical and microbiological quality characteristics and shelf life of the Gelveri bread were investigated. The results indicated that the microbiological quality and shelf life were improved with the IR application without effecting the other quality parameters. On the other hand, a small decrease in pH was observed. As a result, it was concluded that if IR furnace integrated into the stone kilns, the quality of the bread might be standardized, and the sustainability of the traditional method will be ensured.

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“…However, in our study bread baked in hybrid heating oven having higher heating rate resulted in lower crumb firmness. Shyu et al (2008) compared bakery products (bun bread, toast, pound cake, and sponge cake) baked in the farinfrared oven with conventional oven. They found that, softer sponge cake obtained with far-infrared oven had similar sensory quality and volume as that of cake in conventional oven.…”

Section: Crumb Firmnessmentioning

confidence: 99%

Influence of electrical and hybrid heating on bread quality during baking

et al. 2014

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Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm 3 ), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

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Effect of Far-Infrared Oven on the Qualities of Bakery Products

Cited by 19 publications

References 29 publications

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours

Using a hybrid technology to produce traditional sourdough Gelveri bread: infrared cooking assisted with traditional method

Influence of electrical and hybrid heating on bread quality during baking

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