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http://dx.doi.org/10.3746/jkfn.2005.34.7.1035

Improvement of Microwave Heating Properties of Frozen Starch by Spray of Surface Materials  

Kim, Eun-Mi (Korea Food Research Institute)
Han, Hye-Kyung (Korea Food Research Institute)
Kim, In-Ho (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.7, 2005 , pp. 1035-1040 More about this Journal
Abstract
This study was conducted to investigate the surface spraying effect of materials on the rheological properties of frozen starch with microwave heating. Microwave helps reduce cooking time by high temperature, but swiftly snatches moisture from foods such as frozen starches (buns and noodles etc) and makes surface of foods harder. Four types of maltodextrin materials have been prepared for different concentration solutions and sprayed on surface doughs of sheet type. Sprayed dough samples were Quickly frozen at $-70^{\circ}C$ and wrapped with polypropylene film. All the treated samples were kept at 0, -20 and $-50^{\circ}C$, and then taken out periodically for measurement of the quality during storage. The quality attributes evaluated after heating with microwave energy include sensory quality retrogradation, texture, surface color and microstructure. The quality of frozen starches deteriorated with long term storage even at low temperatures of -20 and $-50^{\circ}C$, and the spray materials were found to improve the textural and physical properties of frozen starches in the microwave heating. Particularly, maltodextrin with D.E value of $9\~12$ had the most desirable effects of quality improvement.
Keywords
microwave; starch; spray; retrogradation;
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