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

Abstract

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.