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, vol.224, no.3, pp.329-334, 2007 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 224 Issue: 3
  • Publication Date: 2007
  • Doi Number: 10.1007/s00217-006-0334-9
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.329-334
  • Keywords: baking, bread, dielectric properties, dough, gum, infrared, microwave, RESPONSE-SURFACE METHODOLOGY, HYDROCOLLOIDS, BAKING, OPTIMIZATION, DEPENDENCE, FRESH

Abstract

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.