FOOD RESEARCH INTERNATIONAL, cilt.37, ss.489-495, 2004 (SCI İndekslerine Giren Dergi)
The main objective of the study was to compare the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. Halogen lamp-microwave combination oven reduced the conventional baking time of breads by about 75%. Microwave heating was found to be the dominant mechanism in halogen lamp-microwave combination baking in terms of affecting weight loss and texture development. Increasing in halogen lamp power reduced specific volume and increased weight loss, firmness and DeltaE values of breads in combination baking. Breads baked in halogen lamp-microwave combination oven had specific volume and color values comparable with the conventionally baked breads but their weight loss and firmness values were still higher. (C) 2003 Elsevier Ltd. All rights reserved.