Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality

ABSTRACT

Microwave heating (MW) is the most important method in bread baking owing to its efficiency in terms of space, speed, and ability to produce crustless bread. However, MW has some unfavorable effects on breadcrumb and staling. Additives are a promising solution to reduce the negative impacts of MW. In this review, the impact of MW baking on bread characteristics is investigated in terms of starch properties, mechanical properties, the staling phenomenon, crust formation, and bread aromas. Additionally, the effects of the addition of enzymes and technical enhancers in MW bread baking are studied in terms of bread properties, quality, and texture.

KEYWORDS:

• Baking
• microwave heating
• starch granules
• staling
• amylose leaching

Acknowledgments

This study was supported by National association of technical research of FRANCE (CIFRE thesis N° 2017/1712) and the Nantes-Atlantic National College of Food Process Engineer ONIRIS.

Additional information

Funding

This work was supported by the National association of technical research of FRANCE [CIFRE thesis N° 2017/1712].