Microwave Baking Research Articles

Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating.

Plant-based meat is growing globally due to health, environmental, and animal welfare concerns, though there is a need for quality improvements. This study assessed how different ratios of wheat gluten (WG) to soy protein isolate (SPI) and various baking methods-hot air (HA), microwave (MW), and a combination of both (HA-MW)-affect the physicochemical properties of plant-based meat. Increasing the SPI from 0% to 40% significantly enhanced lightness, hardness, chewiness, water-holding capacity, moisture content, and lysine (an essential amino acid) (p ≤ 0.05). Hardness and chewiness ranged from 4.23 ± 1.19 N to 25.90 ± 2.90 N and 3.44 ± 0.94 N to 18.71 ± 1.85 N, respectively. Baking methods did not affect amino acid profiles. Compared to HA baking, MW and HA-MW baking increased lysine content (561.58-1132.50 mg/100 g and 544.85-1088.50 mg/100 g, respectively) while reducing fat and carbohydrates. These findings suggest that a 40% SPI and 60% WG ratio with microwave baking (360 W for 1 min) optimizes plant-based meat, offering benefits to both consumers and the food industry in terms of health and sustainability.

Математическая модель процесса СВЧ и конвективной выпечки хлеба из сбивного теста

Whipped yeast-free bakery products require effective energy supply to dough in order to optimize energy consumption, baking time, and quality. This article introduces a verified mathematical model of microwave and convective baking for whipped bread based on heat and mass exchange equations.
 A full-scale experiment to verify the calculations involved dough samples with a humidity of 56 ± 1%. The samples underwent microwave and convective processing until the temperature in the crumb center reached 98 ± 1°C.
 The mathematical model was formalized as energy and mass conservation equations, which made it possible to consider baking as a non-stationary process of heat and mass transfer of moisture in an isotropic incompressible continuous medium in the diffusion approximation. The equation took into account the unstable phase transition boundary. The practical verification showed the mean error for microwave baking as 14.5% in temperature and 18.2% in moisture content. For convective baking, the results included 12.6% in temperature and 9.7% in moisture content. The mathematical model proved adequate to the real processes of heat and mass transfer. The error in calculating the temperature and moisture content fields was sufficient tooptimize the process.
 The physical and mathematical model of the baking process made it possible to evaluate the effect of technological variables on the temperature and moisture concentration fields in the dough samples. The mathematical model and the computational experiment can be used to identify static and dynamic characteristics of baking as an object of automatic control, i.e., to identify optimal control channels and actions, as well as to adjust the automatic control system to specific quality indicators.

Multi-criteria optimization of technological parameters of microwave baking of whipped yeast-free bread without crust

In order to reduce energy consumption and baking time of churned yeast-free bakery products, to improve their quality, it is relevant to use effective sources of energy supply to test blanks. For uniform heating of test blanks throughout the entire volume, their ultra-high-frequency heating during baking is of the greatest interest, which makes it possible to increase the efficiency of production. One of the well-known methods of studying the baking process of whipped, yeast-free, unskilled bread was the method of mathematical modeling based on the formalization of a mathematical model. Experiment planning is the most effective in obtaining maximum information about the modeling object with a minimum amount of experimental research. In this paper, the modeling and optimization of the technological parameters of microwave baking of whipped yeast-free bread with the use of experimental statistical methods is considered. The mass of the dough piece and the power of microwave baking were chosen as the main factors. The output parameters were the duration of baking until ready, the package and the height of the bread. Based on the results of the central compositional rotatable planning of the experiment, mathematical models in the form of regression equations are constructed that adequately describe the processes under study. Statistical processing of experimental data was performed according to the criteria of Student, Kohren and Fisher (with a confidence probability of 0.95). The mathematical interpretation of regression equations is given. Optimization of the parameters of microwave baking of churned yeast-free bakery products was carried out by the method of indeterminate Lagrange multipliers. The optimal values of the main factors of the experiment were determined: the mass of the test piece – 465 g; the power of microwave baking - 865 W, which ensures the smallest bread roll – 1.2% and the maximum bread height - 78.5 mm with a minimum duration of baking bread – 3.4 min.

Process standardization of infrared assisted pulsed microwave baked biscuits and its comparison with conventionally baked biscuits

AbstractThe present research work was undertaken for process standardization of infrared (IR) and pulsed microwave (MW) assisted baking of biscuits with respect to physiochemical properties in order to reduce process time. Variables were IR baking temperature, IR baking time, MW baking power along with pulsed ON time. However, pulsed OFF time was kept constant at 15 s with three number of cycles for baking. The optimize value for maximum desirability of developed biscuits were 210°C IR baking temperature, 184.2 s IR baking time, 960 W MW baking power and 20 s MW baking ON time resulted in IR‐MW biscuits with 15.1 color difference, 5.96% spread ratio, 3.86% wb moisture content, 159.2 N hardness, 0.26 cohesiveness, 0.32 springiness, 054% free fatty acid, and 7.42 sensory acceptability. Significant (p < 0.05) effect of process parameters was found on all responses for developed wheat flour based biscuits. Biscuits developed at optimum conditions of IR assisted MW baking were compared with conventionally baked one with respect to spread ratio (%), hardness (N), and microscopic structure. IR assisted MW baked biscuits were found superior in quality and took 77% lesser time than conventional baking.Practical ApplicationsThis study results that energy conservation and baking time can be reduced by using infrared assisted pulsed microwave baking technique. Minimizing the processing time, minimize the exposure of food to heat leads to less nutrient loss. This newer food‐processing technology has the potential to reduce the baking time up to 77% which can be beneficial for the baking industry along with reduction in energy conservation, it is in favor at economical level as well. In the combined infrared microwave heating method, microwave heating is used to accelerate the entire baking process, while infrared heating is utilized to promote browning and crisping reactions on the product surfaces.

Effect of hydroxypropyl methylcellulose, protein and fat on predicted glycemic index and antioxidant property of gluten‐free bread from rice flour

Due to the lack of gluten, hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) were fortified (4 g/100 g flour) into gluten-free bread made from rice flour. The heteropolymer structure of HPMC and protein covered starch granules, resulting in a decrease in predicted glycemic index (pGI) of bread from 84.08 to 67.20–71.04. Addition of butter reduced the pGI to 73.55. By changing the baking mode from hot air baking to microwave baking and microwave-hot air baking, the pGI was reduced from 73.55 to 70.51–70.81 (p ≤ 0.05). With addition of HPMC or/ and protein, the gluten-free bread exhibited stronger inhibition of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals than the wheat bread. Therefore, starch digestibility of the gluten-free bread was mainly reduced by mixture of HPMC, proteins and butter in the dough recipe. Addition of HPMC and WPC further benefited the improvement of antioxidant activity by DPPH assay. Practical applications The finding of this research was the technique to manipulate GI and antioxidant activity in the rice-flour bread by microwave assisted baking process and addition of HPMC, WPC and butter. The outcome of this research could increase health benefit of gluten-free bread from rice flour, in terms of slow starch digestion and high antioxidant activity.

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe2+ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke.

Dielectric properties analysis of dough and further microwave baking for cookies

Microwave heating is gaining relevance for cooking processes with faster heating speeds, shorter processing times and lower environmental impact than traditional heating (gas or electric ovens for bakery products). Dielectric properties of cookies dough (16.9% moisture content and 19.5% fat content, w.b., density of 650 kg/m3) were analysed for temperature (18-80°C) and microwave frequency (0.5-2.5 GHz). The penetration depth was calculated, and with the obtained results, the maximum thickness values for the cookies were 1.61 and 0.73 cm for 915 and 2450 MHz, respectively, to ensure enough wave penetration. The dough was cut into 8 cm diameter and 0.7 cm of thickness pieces and MW-baked at 360 W for 1.5 min. MW-baked cookies were compared with cookies from the same dough baked in an electric oven at 160°C for 12 min, being similar. MW baking time was shorter, which means the method has potential for this kind of dough.

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction.

To reduce thermal processing hazards (TPHs), microwave baking has been extensively used in food thermal processing. In this study, the influence of microwave power and microwave time on the formation of TPHs and their precursors was explored in microwave-baked biscuits. The results indicated that the content of acrylamide, 5-hydroxymethylfurfural, methylglyoxal, and 3-deoxyglucosone increased linearly with the extension of microwave time (2, 2.5, and 3 min) and microwave power (440, 480, and 520 W). There was a significant correlation between the four TPHs. 3-Deoxyglucosone may directly or indirectly participate in the formation of the other three TPHs. The relationship between TPH levels with some heat-induced sensory characteristics was analyzed. The correlation between the sensory characteristics and the content of TPHs is L* > a* > hardness > Water activity (AW). The correlation coefficients between L* value and the four TPHs are −0.950, −0.891, −0.803, and −0.985. Furthermore, the content of TPHs produced by traditional baking and microwave baking under the same texture level was compared. Compared with traditional baking (190°C, 7 min), microwave baking at 440 W for 3 min successfully decrease methylglyoxal, 3-Deoxyglucosone, acrylamide, and 5-hydroxymethylfurfural content by 60.75, 30.19, 30.87, and 61.28%, respectively. Traditionally baked biscuits, which had a more obvious color, as characterized by lower L* value, larger a* and b* values, are more susceptible to the formation of TPHs. Therefore, microwave baking can reduce the generation of TPHs.

Quality Formation of Adzuki Bean Baked: From Acrylamide to Volatiles under Microwave Heating and Drum Roasting.

Baked adzuki beans are rich in tantalizing odor and nutritional components, such as protein, dietary fiber, vitamin B, and minerals. To analyze the final quality of baked beans, the acrylamide and volatile formation of adzuki beans were investigated under the conditions of microwave baking and drum roasting. The results indicate that the acrylamide formation in baked adzuki beans obeys the exponential growth function during the baking process, where a rapid increase in acrylamide content occurs at a critical temperature and low moisture content. The critical temperature that leads to a sudden increase in acrylamide content is 116.5 °C for the moisture content of 5.6% (w.b.) in microwave baking and 91.6 °C for the moisture content of 6.1% (w.b.) in drum roasting. The microwave-baked adzuki beans had a higher formation of the kinetics of acrylamide than that of drum-roasted beans due to the microwave volumetric heating mode. The acrylamide content in baked adzuki beans had a significant correlation with their color due to the Maillard reaction. A color difference of 11.1 and 3.6 may be introduced to evaluate the starting point of the increase in acrylamide content under microwave baking and drum roasting, respectively. Heating processes, including microwave baking and drum roasting, for adzuki beans generate characteristic volatile compounds such as furan, pyrazine, ketone, alcohols, aldehydes, esters, pyrroles, sulfocompound, phenols, and pyridine. Regarding flavor formation, beans baked via drum roasting showed better flavor quality than microwave-baked beans.

Statistically Identifying and Removing the Spectral Differences Between EEG and MEG

Time series spectroscopic and textural analysis data were obtained from 5 varieties of tuber samples during microwave baking. These data were analyzed using evolutionary computing methods including partial least square discriminant analysis (PLSDA), partial least square regression (PLSR) and locally weighted partial least squares regression (LWPLSR). PLSDA was able to discriminate the tuber samples into three separate classes corresponding to their spectral properties. The predictability of spectra in full wavenumber region (4000–600 cm−1) and fingerprint region (1500–900 cm−1) were calculated using PLSR and LWPLSR and the relative performances of developed models were compared. It was observed that similar or even better predictions were obtained by models using spectra in the fingerprint region. Then, first-derivative and mean centering iteration algorithm (FMCIA) was carried out to select potential effective wavelengths and these selected wavelengths were further simplified using successive projections algorithm (SPA) for improving the model efficiency. Based on the FMCIA-SPA method for wavelength selection, the optimized models were established using LWPLSR for determination of tuber textural property (TTP) in terms of hardness, resilience, springiness, cohesiveness, gumminess and chewiness, with correlation coefficient of prediction (RP) of 0.797, 0.881, 0.584, 0.574, 0.728 and 0.690, respectively. The results of this study demonstrated that FTMIR-ATR spectroscopy could be used reliably and rapidly for the non-destructive assessment of textural property of microwave baked tuber.

Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology

Disorders related to human health involving proteins that form the gluten network are increasingly in society, justifying the need to offer bakery products for this market niche. This study aimed to gather important information about the challenges involving technological production in the gluten-free bakery market. The approach encompasses the development of frozen dough for gluten-free baking, the use of cryoprotectants to maintain cell viability during the freeze-thawing step, the application of emulsifiers to improve the quality of the bread and the baking by an unconventional method using the microwaves. The introduction of frozen dough in the gluten-free bakery sector represents an interesting tool. However, these bread formulations require a higher amount of water compared to a traditional bread formulation (70 to 120 %), which makes the freezing and thawing steps extremely challenging, especially when it comes to the biopreservation of yeast cell viability. Cryopreservation with isolated and/or combined application of penetrating (glycerol) and non-penetrating (sucrose, fructo-oligosaccharide, trehalose, proteins and hydrocolloids) cryoprotectants promotes changes in the viscosity of the medium and is an excellent alternative for the maintenance of the microorganism responsible for the fermentation process. The appropriate choices of cryoprotectants, as well as the control of the freezing and thawing and baking processes, are important steps in the production line, to guarantee products with adequate technological and sensory qualities.

Partial Substitution of Margarine with Avocado Fruit Puree for Healthy Pound Cake Preparation using Various Flour Types and Baking Methods

Avocado (Persea americana) is known to have high dietary fiber and monounsaturated fatty acids which can reduce low density lipoprotein (LDL); thus, reduced risk of heart attack. The research objective was to partially substitute margarine with avocado puree in the preparation of pound cakes to reduce the saturated fat and increase the nutritional values. The pound cakes were prepared with five different ratios of avocado puree to margarine which were 0:1, 1:3, 1:1, 3:1, and 1:0 using three types of flour (all-purpose, cake, or bread flour) and baked using two methods (oven and microwave baking). Results showed that avocado contains 81.37±1.38 (%, wb), 53.09±3.64 (%, db), 6,98±0.49 (%, db), 34.57±3.63 (%, db), and 5.36±0.49 (%, db) of moisture, fat, protein, carbohydrate, and ash, respectively. From each type of flour, one pound-cake was selected based on its physical properties i.e. firmness, volume expansion, L* value, and ohue. Selected pound cakes were further evaluated with scoring and hedonic tests by 70 panelists to observe its consumer acceptance and selected the best pound cake from each type of baking methods (oven and microwave baking). The results showed that oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with cake flour and microwave-oven-baked pound cake with avocado puree to margarine ratio 1:1 prepared with bread flour exhibited the highest acceptance with overall hedonic values of 4.96±1.18 and 4.83±1.09, respectively. However, considering the time needed for baking and that the microwave baked pound cakes exhibiting higher protein, the pound cake baked in the microwave oven is more preferrable for further commercial manufacture.Keywords: avocado;baking; fat-substitution;flour types, pound-cake

Microwave acid baking process for recovery of rare-earth concentrate from phosphor of end-of-life fluorescent lamps

A novel processing route of microwave-assisted acid baking followed by water leaching of waste phosphor retrieved from end-of-life fluorescent lamps is investigated. The waste phosphor consists of a mixture of monochromatic phosphor phases (Y2O3:Eu3+, BaMgAl10O17:Eu2+, CeMgAl11O19:Tb3+, LaPO4:Ce3+Tb3+), and the baking parameters like microwave power, baking duration, and acid dose were optimized using randomized block statistical design of experiments. The thermodynamic considerations of the sulfation process are evaluated by the thermogravimetric analysis of the phosphor-acid mixture. The estimated thermal decomposition activation energies for the predicted sulfation reactions are 652.9, 375.9, and 409.5 kJ/mol at 0.7, 0.85, and 1 mL/g acid dosage, respectively, in the temperature range of 231–308 °C. It was found that the microwave baking at 800 W for 3 min at 1 mL/g acid ratio yielded 82.5% overall rare-earth dissolution, including 93.6% terbium, 39.6% lanthanum, and ~100% europium and yttrium dissolution. Cerium dissolution was negligible in the investigated experimental conditions. The dissociation of the LaPO4:Ce3+Tb3+ phase governs the overall rare earth dissolution during the baking process. The XRD analysis of the products suggests that the lanthanum and cerium values interact with phosphoric acid at the phosphor surface to form polyphosphates (LaPO4, CePO4), deteriorates the dissolution efficiency. The partially reacted Ce (III) values were oxidized to a stable Ce (IV) state, which leads to its accumulation in the leach residue. The mass balance at optimal conditions indicates that 184 g phosphor of 100 tubular lights units yielded 73 g of 98% pure Y-Eu-Tb oxides. The specific energy expenditure for the present lab-scale study was calculated at 8 kWh/kg of phosphor. The cost estimations indicate that the process is economically viable with a total value generation of 14.47 US$/kg with 89% contribution of terbium and cost of processing is 0.69 US$/Kg phosphor.

P.431 Theory of mind in chronic pain: the relationship between mentalising abilities, pain perception and emotional awareness

Time series spectroscopic and textural analysis data were obtained from 5 varieties of tuber samples during microwave baking. These data were analyzed using evolutionary computing methods including partial least square discriminant analysis (PLSDA), partial least square regression (PLSR) and locally weighted partial least squares regression (LWPLSR). PLSDA was able to discriminate the tuber samples into three separate classes corresponding to their spectral properties. The predictability of spectra in full wavenumber region (4000–600 cm−1) and fingerprint region (1500–900 cm−1) were calculated using PLSR and LWPLSR and the relative performances of developed models were compared. It was observed that similar or even better predictions were obtained by models using spectra in the fingerprint region. Then, first-derivative and mean centering iteration algorithm (FMCIA) was carried out to select potential effective wavelengths and these selected wavelengths were further simplified using successive projections algorithm (SPA) for improving the model efficiency. Based on the FMCIA-SPA method for wavelength selection, the optimized models were established using LWPLSR for determination of tuber textural property (TTP) in terms of hardness, resilience, springiness, cohesiveness, gumminess and chewiness, with correlation coefficient of prediction (RP) of 0.797, 0.881, 0.584, 0.574, 0.728 and 0.690, respectively. The results of this study demonstrated that FTMIR-ATR spectroscopy could be used reliably and rapidly for the non-destructive assessment of textural property of microwave baked tuber.

Production of Oil-Free Crunchy Potato Chips Using Microwave

The study was conducted to evaluate the effect of baking conditions of partially-dried potato slices (PDPS) prior baking on the quality attributes of the resultant baked potato chips. Baking experiment was conducted at power levels of 80 and 100 Watts for different baking times according to microwave power used. Texture, color measurements and sensory evaluation were carried out on resultant baked potato chips. The results showed that partially drying step (even to 40% moisture content) prior microwave baking resulted in marked crispiness as well as brilliant yellow in resultant potato chips. The optimum conditions for the best quality of partially-dried potato chips were microwave cooking at power level of 100 Watts for 100 seconds.

Optimization of microwave baking for breadfruit (Artocarpus altilis) slices

Breadfruit (Artocarpus altilis) is a valuable food resource of carbohydrate with low fat, high caloric content with a moderate glycemic index and signifcant amount of vitamins and minerals. It can be steamed, fried, baked, roasted and fried. Increasing consumer awareness of the relationship between nutrition and health has led to demand for high quality foods that are also healthy. Our present research focused on the effect of power and time of microwave baking on the quality (moisture, colour, hardness) of sliced breadfruit. This research was conducted from 2018 to 2019 in the Soc Trang Nanotech Scientific Laboratory. Results revealed that breadfruit slices should be baked at 540 w in 3 min to get the best baked breadfruit slice quality. Baking is considered as an alternative to frying due to its potential to provide a similar product without fat absorption.

Baking kinetics of laminated dough using convective and microwave heating

Microwave baking is gaining popularity due to improved time efficiency of the process as compared to the traditional convective baking. Several studies focused on combining microwave baking with other heating techniques in order to achieve desirable product properties. However, not much is known about the principles of combining these techniques for complex laminated structures like puff pastry. In this work, the independent influence of convection and microwave was studied for baking of puff pastry. Product properties such as moisture content, expansion, texture and color were characterized in order to assess the effect of the heating methods As compared to convection, microwave baking resulted in a much faster process, up to 5 times reduction in baking time, without significant difference in volume and hardness of the pastry. However, it led to a different structure formation in terms of pore size distribution. Browning quality of the product was more desirable and uniform in case of convection as expected. The study helped in understanding influence of convection and microwave heating on development of product properties during baking of laminated doughs. The knowledge from this study will be useful in forming combination of these heating modes for optimising the process further.

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes.

This study discusses the production of microwave baked gluten-free cakes formulated by mixing buckwheat flour and rice flour at different concentrations. Three different ratios of buckwheat flour to rice flour (20:80%, 30:70%, 40:60%) and two different gum types (xanthan and guar gum) with a white layer cake recipe were employed. The batters were baked in microwave oven at different microwave powers (540W, 450W, 360W) for different baking times (3min, 3.5min, 4min). The effect of microwave power, baking time and buckwheat flour concentration on weight loss, color, specific volume, porosity, total phenolic content and dielectric properties were investigated. The optimum microwave power, baking time and buckwheat flour concentration were found as 432.77W, 3min, 40% for guar gum added cakes and 360W, 3.70min and 29.23% for xanthan gum added ones. It was found that weight loss and color values of the cakes that were baked at the optimal conditions were less than those of control cakes. On the other hand, total phenolic content, specific volume, porosity, dielectric constant and dielectric loss factor values were higher for guar gum added cakes compared to control samples. In addition, it was observed that the cakes prepared with guar gum had similar pore size distribution with control cakes. As a conclusion of the study, it can be declared that surface color and specific volume problems of microwave baking could be solved by addition of guar gum to the formulation which also enables the production of functional, phenolic rich microwave baked cakes.

Fourier transform mid-infrared-attenuated total reflectance (FTMIR-ATR) microspectroscopy for determining textural property of microwave baked tuber

Time series spectroscopic and textural analysis data were obtained from 5 varieties of tuber samples during microwave baking. These data were analyzed using evolutionary computing methods including partial least square discriminant analysis (PLSDA), partial least square regression (PLSR) and locally weighted partial least squares regression (LWPLSR). PLSDA was able to discriminate the tuber samples into three separate classes corresponding to their spectral properties. The predictability of spectra in full wavenumber region (4000–600 cm−1) and fingerprint region (1500–900 cm−1) were calculated using PLSR and LWPLSR and the relative performances of developed models were compared. It was observed that similar or even better predictions were obtained by models using spectra in the fingerprint region. Then, first-derivative and mean centering iteration algorithm (FMCIA) was carried out to select potential effective wavelengths and these selected wavelengths were further simplified using successive projections algorithm (SPA) for improving the model efficiency. Based on the FMCIA-SPA method for wavelength selection, the optimized models were established using LWPLSR for determination of tuber textural property (TTP) in terms of hardness, resilience, springiness, cohesiveness, gumminess and chewiness, with correlation coefficient of prediction (RP) of 0.797, 0.881, 0.584, 0.574, 0.728 and 0.690, respectively. The results of this study demonstrated that FTMIR-ATR spectroscopy could be used reliably and rapidly for the non-destructive assessment of textural property of microwave baked tuber.

Effect of butter content and baking condition on characteristics of the gluten‐free dough and bread

SummaryThis study aimed to investigate effect of butter content (0–30 g/100 g flour) and baking conditions hot air baking (HA), microwave baking (MW) and hot air‐microwave baking (HA‐MW) on quality of the rice flour dough and bread. The increased butter (up to 15 g butter/100 g flour) enhanced elastic modulus (G′) and viscous modulus (G″) of dough and specific volume of bread. Additionally, the increased butter improved crust colour and reduced hardness of the bread. The HA‐MW and MW conditions were useful for the gluten‐free bread by reducing baking time and predicted glycemic index (GI), regardless of butter content. However, enthalpy of retrogradation and crystallinity in the HA‐MW and MW bread stored at 4 °C for 7 days were increased and higher than those of the HA bread, indicating a faster staling. The predicted GI of both MW and HA‐MW bread remained at a medium level during storage.