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

Keskin S. O., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.224, sa.3, ss.329-334, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 224 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1007/s00217-006-0334-9
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.329-334
  • Anahtar Kelimeler: baking, bread, dielectric properties, dough, gum, infrared, microwave, RESPONSE-SURFACE METHODOLOGY, HYDROCOLLOIDS, BAKING, OPTIMIZATION, DEPENDENCE, FRESH
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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 kappa-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. kappa-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 kappa-carrageenan were found to be the highest among the other gum types.