Effects of different formulations on the quality of microwave baked breads

Ozmutlu O., Sumnu G., Sahin S.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.213, no.1, pp.38-42, 2001 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 213 Issue: 1
  • Publication Date: 2001
  • Doi Number: 10.1007/s002170100325
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.38-42
  • Keywords: bread, microwave baking, optimization, response surface methodology, ENERGY, BAKING, DOUGH


Effects of different amounts of gluten, fat, emulsifier. and dextrose on the quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave baked breads. Firmness, specific volume, and weight loss of the breads were determined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conventionally baked breads. For breads formulated with flour containing low gluten, the increase in fat and emulsifier contents decreased the firmness and increased the specific volume of breads. Fat. emulsifier, and dextrose contents were found to be the significant factors to reduce the weight loss of microwave baked breads.