Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Pan Bread Depending on the Time of Microwave Irradiation Time

Microwave 조사 시간에 따른 식빵의 품질 특성

  • Park, Sang-Jun (School of Nutrition Hotel Culinary Art, Anyang Technical College) ;
  • An, Hye-Lyung (Dept. of Culinary Science and Food Service Management, Graduate School, Kyung Hee University) ;
  • Lee, Kwang-Suck (Dept. of Culinary Science and Arts, Kyung Hee University)
  • 박상준 (안양과학대학 호텔조리영양학부) ;
  • 안혜령 (경희대학교 대학원 조리외식경영학과) ;
  • 이광석 (경희대학교 조리과학과)
  • Received : 2010.02.15
  • Accepted : 2010.06.22
  • Published : 2010.06.30
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Abstract

In order to streamline bread making process that is time-consuming in regard to the characteristics of process, this study focused on microwave irradiation to dough and raising its temperature to monitor potential variations of dough properties and bread quality, and also examined optimum irradiation time to deduce effective ways for streamlining bread making process. According to analyze dough properties depending on microwave irradiation time, it was found that microwave heat (MWH) 2 showed the highest specific volume and oven spring of all and the lowest hardness (i.e. the highest softness). Moreover, MWH 2 scored the highest points in overall preference under sensory characteristics. As a result, it found that 80-second heating of 700 g bread dough, when exposed to microwave irradiation, contributed to the highest quality of bread.

Keywords

References

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