Effects of Heating with Multifunctional Microwave Ovens on the Textural Properties of White Bread

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  • Higo Atsuko
    Faculty of Health and Nutrition, Bunkyo University
  • Teramoto Ai
    College of Human and Environmental Studies, Kanto Gakuin University
  • Isokawa Tomoko
    College of Human and Environmental Studies, Kanto Gakuin University
  • Hikichi Yukari
    College of Human and Environmental Studies, Kanto Gakuin University

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  • 食パンの物性変化にみる多機能型オーブンレンジの機能別加熱特性
  • ショクパン ノ ブッセイ ヘンカ ニ ミル タキノウガタ オーブンレンジ ノ キノウ ベツ カネツ トクセイ

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Abstract

White bread was heated in convection microwave ovens with multiple functions, including oven (Ov), grill (Gr), steam (Sm), microwave (Mw), superheated steam grill (SSG), and superheated steam oven (SSO) functions. The texture, water content, and browning of the heated breads were investigated. 1) Bread heated with superheated steam softened quickly, and the texture was both soft and crispy. The texture of bread heated with Sm at 180°C was soft. 2) The speed of browning using SSG was 2.5 times faster than with Gr, and that using SSO was 2 times faster than with Ov. 3) Based on a water distribution model system, the textural characteristics of SSG and SSO samples are caused by the rapid speed of drying and surface browning, and the high internal moisture content. 4) The hardening caused by heating using Sm was slow, but the texture of long-heated bread was the same as that using Mw.

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