quality comparison of breads baked by conventional versus nonconventional ovens: a review

Undesirable qualities of breads baked in nonconventional ovens have been observed by most researchers. The altered heat and mass transfer patterns and much shorter baking times associated with microwave radiation resulted in a crustless product with tougher, coarser, but less firm texture. Insuffici...

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Veröffentlicht in:	Journal of the science of food and agriculture 1995-03, Vol.67 (3), p.283-291
Hauptverfasser:	Yin, Y, Walker, C.E
Format:	Artikel
Sprache:	eng
Schlagworte:	baking baking quality Biological and medical sciences breads browning Cereal and baking product industries color comparisons compression conventional and nonconventional ovens crumbs crust dough duration enzyme activity firmness flavor food chemistry food composition Food industries Fundamental and applied biological sciences. Psychology gases gelatinization gluten heat transfer literature reviews mass transfer methodology microwave cooking ovens physical and biochemical changes proteins quality difference sensory evaluation starch steam storage quality structure surface quality texture viscoelasticity volume water content
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