A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven |
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Authors: | Semin Ozge Keskin Gulum Sumnu Serpil Sahin |
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Affiliation: | (1) Department of Food Engineering, Middle East Technical University, 06531 Ankara, Turkey |
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Abstract: | In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and κ-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-microwave combination oven were found to be dependent on gum type. κ-carrageenan resulted in undesirable final bread quality, while xanthan-guar blend addition improved bread quality (high specific volume and porosity, low hardness values). The dielectric properties of bread samples formulated with κ-carrageenan were found to be the highest among the other gum types. |
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Keywords: | Baking Bread Dielectric properties Dough Gum Infrared Microwave |
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