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Application of Microwave Baking for Bakery Products

Abhinav, Sharma (2009) Application of Microwave Baking for Bakery Products. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Microwaves interact with certain molecules and heat up the dough or a batter under ambient oven conditions in a very short time. There is not enough time for completion of essential physical, chemical and biological changes and the surface temperature of microwave-baked products can not reach the necessary temperatures required for browning reactions. Therefore, microwave-baked products have inferior quality compared to conventionally-baked ones. The microwave-baked products have a low volume, tough or firm texture and they lack both brown colour and crust formation. The problem of low volume, which is a resultant of incomplete gelatinization of starch, can be overcome by using pre-gelatinized starches or starches having high dielectric properties and low gelatinization enthalpy. High moisture loss in microwave-baked cakes can be eliminated by using hydrocolloids. Developing a new formulation or improving the conventional formula by using some additives may solve the problem of firmness or toughness of baked products. Susceptors can be used to increase the surface temperature of the dough which is needed for development of the browning reaction. Browning or crisping of products baked in microwave oven can also be achieved by using commercial coatings or heating the baked product in a conventional oven for a short time. Investigating starch gelatinization, protein relaxation, water mobility and interaction of individual components spectroscopically (by using nuclear magnetic resonance, differential scanning calorimetry, magnetic resonance imaging techniques etc.) will advance the understanding of how batter or dough based products react during microwave baking. Moreover, modelling the changes of electrical, thermal and functional properties of batter or dough during microwave baking will be helpful to minimize the problems in microwave-baked products. Improving the quality of microwave-baked products will remain a challenging topic in the future. If success is achieved, there will be great savings in time and energy and products with high nutritive value will be obtained.
Uncontrolled Keywords: microwave processing; microwave heating; Baking; microwave-baked products
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2010 11:53
Last Modified: 13 Jul 2010 11:53
URI: http://ir.cftri.com/id/eprint/9547

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