A review on microwave baking of foods

Sumnu G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.36, sa.2, ss.117-127, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 36 Sayı: 2
  • Basım Tarihi: 2001
  • Doi Numarası: 10.1046/j.1365-2621.2001.00479.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.117-127
  • Anahtar Kelimeler: bread, browning, cake, microwave-baked products, WATER-LADEN SANDSTONE, DIELECTRIC-PROPERTIES, MASS-TRANSFER, WHEAT-STARCH, CONVENTIONAL BAKING, NUTRITIVE-VALUE, BREAD CRUMB, HEAT, SYSTEMS, ENERGY
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Microwaves interact with polar molecules and charged particles of food to generate heat. There are differences between the heating mechanisms of microwave and conventional heating. The use of microwave heating has the advantage of saving energy and time, improving both nutritional quality and acceptability of some foods by consumers. Microwave ovens are successfully used both in homes and in the food service industry. However, there are still problems in perfecting microwave baking, therefore it is a popular research area. The main problems found to occur in microwave-baked food products are low volume, tough or firm texture, lack of browning and flavour development. Recent studies aim to improve the quality of microwave-baked products. This article reviews the basic principles of microwave baking, problems commonly occurring in microwave-baked products and finally studies published concerning microwave-baked products.