A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven

被引：0
作者：
Semin Ozge Keskin
Gulum Sumnu
Serpil Sahin
机构：
[1] Middle East Technical University,Department of Food Engineering
来源：
European Food Research and Technology | 2007年 / 224卷
关键词：
Baking; Bread; Dielectric properties; Dough; Gum; Infrared; Microwave;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and κ-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-microwave combination oven were found to be dependent on gum type. κ-carrageenan resulted in undesirable final bread quality, while xanthan-guar blend addition improved bread quality (high specific volume and porosity, low hardness values). The dielectric properties of bread samples formulated with κ-carrageenan were found to be the highest among the other gum types.
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页码：329 / 334
页数：5
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