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Quality Characteristics of Pan Bread Depending on the Time of Microwave Irradiation Time  

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.3, 2010 , pp. 423-432 More about this Journal
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
Microwave; bread; texture; sensory acceptance;
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Times Cited By KSCI : 1  (Citation Analysis)
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