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Influence of electrical and hybrid heating on bread quality during baking.

Chhanwal, N. and Ezhilarasi, P. N. and Indrani, D. and Anandharamakrishnan, C. (2015) Influence of electrical and hybrid heating on bread quality during baking. Journal of Food Science and Technology, 52 (7). pp. 4467-4474. ISSN 0021-8561

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Abstract

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm3), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

Item Type: Article
Uncontrolled Keywords: Bread . Infrared heating . Hybrid heating oven . Volume rise . Crumb firmness
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 06 Preservation and Storage > 05 Microwave heating
Divisions: Flour Milling Bakery and Confectionary Technology
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2015 07:09
Last Modified: 11 Dec 2015 07:09
URI: http://ir.cftri.com/id/eprint/12027

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