Color and texture development during microwave and conventional baking of breads

Icoz D., Sumnu G. , Sahin S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.7, no.2, pp.201-213, 2004 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 2
  • Publication Date: 2004
  • Doi Number: 10.1081/jfp-120025396
  • Page Numbers: pp.201-213
  • Keywords: high frequency heating, browning, hardness, baked product, susceptor, BROWNING KINETICS, MOISTURE-CONTENT, MODEL SYSTEMS, PUREE


The color parameters (L*, a*, and b*) and hardness of breads baked in microwave and conventional ovens were compared. Moreover, the effect of susceptor on color and texture development during microwave baking were studied. Microwave oven was operated at 30 and 40% powers for 3.5-5.5 min with half-minute intervals. Breads were baked in conventional oven at 175degreesC and 200degreesC for 10-18 min and at 225degreesC for 4-12 min with 2 min intervals. It was not possible to obtain sufficient brown color on the surfaces of the breads in microwave baking. Usage of susceptor helped the achievement of brown color on bottom surfaces of breads. Zero order kinetic model was proposed for L* variation of breads during microwave and conventional baking. Hardness of microwave and conventionally baked breads increased during baking. Rates of hardness variation in microwave baked breads were higher than that in conventionally baked breads.