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

References

• Le-bail, A.; Dessev, T.; Jury, V.; Zuniga, R.; Park, T.; Pitroff, M. Energy Demand for Selected Bread Making Processes: Conventional versus Part Baked Frozen Technologies. J. Food Eng. 2010, 96(4), 510–519. DOI: 10.1016/j.jfoodeng.2009.08.039.
   Web of Science ®Google Scholar
• Dessev, T.; Jury, V.; The, L.-B. A. Effect of Moisture Content on Short Infrared Absorptivity of Bread Dough. J. Food Eng. 2011, 104(4), 571–576. DOI: 10.1016/j.jfoodeng.2011.01.019.
   Web of Science ®Google Scholar
• Decock, P.; Bread Technology and Sourdough Technology Trends Food Sci. Technol. 16(1–3), 113–120 (2005). doi:10.1016/j.tifs.2004.04.012.
   Web of Science ®Google Scholar
• Mondal, A.; Datta, A. K. Bread Baking – A Review. Journal of Food Engineering. 2008, 86, 465–474. doi:10.1016/j.jfoodeng.2007.11.014.
   Google Scholar
• Keskin, S. O.; Sumnu, G.; Sahin, S. Bread Baking in Halogen Lamp– Microwave Combination Oven. Food Research International. 2004, 37, 489–495. doi:10.1016/j.foodres.2003.10.001.
   Google Scholar
• Sumnu, G.; Datta, A. K.; Sahin, S.; Keskin, S. O.; Rakesh, R. V. Transport and Related Properties of Breads Baked Using Various Heating Modes. Journal of Food Engineering. 2007, 78(4), 1382–1387. DOI: 10.1016/j.jfoodeng.2006.01.010.
   Web of Science ®Google Scholar
• Carles, N. T.; Irene, M. P. Method for Producing Bread Loaves by Cooking via Dielectric Heating Verfahren. 2011, 1(19), 1–15.
   Google Scholar
• Gally, T.; Rouaud, O.; Jury, V.; Le-Bail, L.-B. A. Bread Baking Using Ohmic Heating Technology; a Comprehensive Study Based on Experiments and Modelling. Journal of Food Engineering. 2016, 190, 176–184. DOI: 10.1016/j.jfoodeng.2016.06.029.
   Web of Science ®Google Scholar
• Yin, Y.; Walker, C. E.; A Quality Comparison of Breads Baked by Conventional versus Nonconventional Ovens: A Review. Journal of the Science of Food and Agriculture. 1995, 673, 283–291. DOI:10.1002/jsfa.2740670302.
   Web of Science ®Google Scholar
• Bengtsson, N. E.; Ohlsson, T.; Microwave Heating in the Food Industry. Proceedings of the IEEE. 1974, 621, 44–55. DOI:10.1109/PROC.1974.9384.
   Web of Science ®Google Scholar
• Kalla, A. M. R., D.;. Microwave Energy and Its Application in Food Industry: A Reveiw. Asian J. Dairy Food Res. 2017, 36(OF), 37–44. DOI:10.18805/ajdfr.v0iOF.7303.
   Google Scholar
• Chandrasekaran, S.; Ramanathan, S.; Basak, T.; Microwave Food processing—A Review. Food Research International. 2013, 521, 243–261. DOI:10.1016/j.foodres.2013.02.033.
   Web of Science ®Google Scholar
• Sumnu, G. A.;; A Review on Microwave Baking of Foods. International Journal of Food Science & Technology. 2001, 362, 117–127. DOI:10.1046/j.1365-2621.2001.00479.x.
   Web of Science ®Google Scholar
• Puligundla, P.; Abdullah, S. A.; Choi, W.; Soojin Jun, S.-E. O. S. K. Potentials of Microwave Heating Technology for Select Food Processing Applications - a Brief Overview and Update. J. Biol. Chem. 2013, 267(28), 20159–20163. DOI: 10.4172/2157-7110.1000278.
   Google Scholar
• Sahin, S.; Sumnu, S. G. Physical Properties of Foods; Springer Science+Business Media, LLC: Ankara, Turkey, 2005; pp 6.
   Google Scholar
• Cheng, Y.; Sakai, N.; Hanzawa, T. Effects of Dielectric Properties on Temperature Distributions in Food Model during Microwave Heating. Food Sci. Technol. Int. Tokyo. 1997, 3(4), 324–328. DOI: 10.3136/fsti9596t9798.3.324.
   Google Scholar
• Anwar, J.; Shafique, U.; Waheed-uz-zaman,; Rehman, R.; Salman, M.; Dar, A.; Anzano, J. M.; Ashraf, U.; Ashraf, S.; Waheed-uz-zaman,; et al.; Microwave Chemistry: Effect of Ions on Dielectric Heating in Microwave Ovens. Arabian Journal of Chemistry. 2015, 81, 100–104. DOI:10.1016/j.arabjc.2011.01.014.
   Web of Science ®Google Scholar
• Thorvaldsson, K.; Thorvaldsson, J. H. 1999 A Model for Simultaneous Heat, Water and Vapour Diusion_MS.Pdf. Journal of Food Engineering. 1999, 40, 167–172.
   Google Scholar
• Datta, A. K.;. Heat and Mass Transfer in the Microwave Processing of Food. 1990, 86. DOI: 10.1016/S0065-2717(08)70303-4.
   Google Scholar
• Goedeken, D. L.; Tong, C. H.; Virtanen, A. J. Dielectric Properties of a Pregelatinized Bread System at 2450 MHz as a Function of Temperature, Moisture, Salt and Specific Volume. J. Food Sci. 1997, 62(1), 145–149. DOI: 10.1111/j.1365-2621.1997.tb04387.x.
   Web of Science ®Google Scholar
• Zhang, J.; Datta, A. K. Mathematical Modeling of Bread Baking Process. J. Food Eng. 2006, 75(1), 78–89. DOI: 10.1016/j.jfoodeng.2005.03.058.
   Web of Science ®Google Scholar
• Purlis, E.; Salvadori, V. O. Bread Browning Kinetics during Baking. J. Food Eng. 2007, 80(4), 1107–1115. DOI: 10.1016/j.jfoodeng.2006.09.007.
   Web of Science ®Google Scholar
• Nicolas, V.; Glouannec, P.; Ploteau, J.; Salagnac, P.; Jury, V. International Journal of Thermal Sciences Experiment and Multiphysic Simulation of Dough Baking by Convection, Infrared Radiation and Direct Conduction. International Journal of Thermal Sciences. 2017, 115, 65–78. DOI: 10.1016/j.ijthermalsci.2017.01.018.
   Web of Science ®Google Scholar
• Fellows, P. J.;. 20 Heat Processing by Direct and Radiated Energy Dielectric, Ohmic and Infrared Heating. Food Process. Technol. 21, 2009. DOI:10.1533/9781845696344.3.581
   Google Scholar
• Maucotel, T.; Gauthier, J.-B. Procédé Et Installation De Fabrication De Pain De Mie Tranché sans Croute. EP. 2009, 1(586), 428 B1.
   Google Scholar
• Piezel, X.; Thiaudiere, J. L. A Method of Producing Bakery Products, More Particularly Sandwich Loaves or the Like.  Patent Application Publication United States/  US20090291165A1 / 1-8 2017.
   Google Scholar
• Stalam. WAVEBAKE + Baking of Baking Fast with No Crust. 2015, 25.
   Google Scholar
• Tsen, C. C.; Reddy, P. R. K.; Gehrke, C. W.; Effects of Conventional Baking, Microwave Baking, and Steaming on the Nutritive Value of Regular and Fortified Breads. J Food Sci. 1977, 422, 402–406. DOI:10.1111/j.1365-2621.1977.tb01509.x.
   Web of Science ®Google Scholar
• Annick, L. B.; Les Matières Premières Lithiques. 2008, 1–6.
   Google Scholar
• Tao, Y.; Yan, B.; Fan, D.; Zhang, N.; Ma, S.; Wang, L.; Wu, Y.; Wang, M.; Zhao, J.; Zhang, H.; Structural Changes of Starch Subjected to Microwave Heating: A Review from the Perspective of Dielectric Properties. Trends Food Sci Technol. 2020, 99January, 593–607. DOI:10.1016/j.tifs.2020.02.020.
   Google Scholar
• Goesaert, H.; Brijs, K.; Veraverbeke, W. S.; Courtin, C. M.; Gebruers, K.; Delcour, J. A. Wheat Flour Constituents : How They Impact Bread Quality, and How to Impact Their Functionality. Trends in Food Science & Technology. 2005, 16, 12–30. doi:10.1016/j.tifs.2004.02.011.
   Google Scholar
• Cauvain, S. P.;. Breadmaking: An Overview, Second Edi.; Woodhead Publishing Limited, 2012; 10.1533/9780857095695.9.
   Google Scholar
• Rosell, C. M.; Iata-csic, F. T. Bread : Chemistry of Baking, 3rd ed; Elsevier Ltd, 2016; Oxford, UK. 10.1016/B978-0-12-384947-2.00088-X.
   Google Scholar
• Marta, H.; Cahyana, Y.; Arifin, H. R.; Khairani, L. Comparing the Effect of Four Different Thermal Modifications on Physicochemical and Pasting Properties of Breadfruit (Artocarpus Altilis) Starch. Int. Food Res. J. 2019, 26(1), 269–276.
   Web of Science ®Google Scholar
• Ozkoc, S. O.; Sumnu, G.; Sahin, S.; Turabi, E.; Investigation of Physicochemical Properties of Breads Baked in Microwave and Infrared-Microwave Combination Ovens during Storage. European Food Research and Technology. 2009, 2286, 883–893. DOI:10.1007/s00217-008-1001-0.
   Web of Science ®Google Scholar
• Ozge Ozkoc, S.; Sumnu, G.; Sahin, S. The Effects of Gums on Macro and Micro-Structure of Breads Baked in Different Ovens. Food Hydrocolloids. 2009, 23(8), 2182–2189. DOI: 10.1016/j.foodhyd.2009.04.003.
   Web of Science ®Google Scholar
• Xie, Y.; Yan, M.; Yuan, S.; Sun, S.; Huo, Q. Effect of Microwave Treatment on the Physicochemical Properties of Potato Starch Granules. Chemistry Central Journal. 2013, 7(1), 113. DOI: 10.1186/1752-153X-7-113.
   PubMedGoogle Scholar
• Lewandowicz, G.; Jankowski, T.; Fornal, J. Effect of Microwave Radiation on Physico-Chemical Properties and Structure of Cereal Starches. Carbohydrate Polymers. 2000, 42(2), 193–199. DOI: 10.1016/S0144-8617(99)00155-1.
   Web of Science ®Google Scholar
• Stevenson, D. G.; Biswas, A.; Inglett, G. E. Thermal and Pasting Properties of Microwaved Corn Starch. Starch - Stärke. 2005, 57(8), 347–353. DOI: 10.1002/star.200500411.
   Web of Science ®Google Scholar
• Donovan, J. W.; Lorenz, K. K. K. Differential Scanning Calorimetry of Heat Moisture Treared Wheat and Potato Starches. Cereal Chem. 1983, 60, 381-387.
   Google Scholar
• Palav, T.; Seetharaman, K. Mechanism of Starch Gelatinization and Polymer Leaching during Microwave Heating. Carbohydrate Polymers. 2006, 65(3), 364–370. DOI: 10.1016/j.carbpol.2006.01.024.
   Web of Science ®Google Scholar
• Palav, T.; Seetharaman, K. Mechanism of Starch Gelatinization and Polymer Leaching during Microwave Heating. Carbohydrate Polymers. 2006, 65(3), 364–370. DOI: 10.1016/j.carbpol.2006.01.024.
   Web of Science ®Google Scholar
• Patel, B. K.; Seetharaman, K.; Effect of Heating Rate on Starch Granule Morphology and Size. Carbohydrate Polymers. 2006, 653, 381–385. DOI:10.1016/j.carbpol.2006.01.028.
   Web of Science ®Google Scholar
• Takahashi, T.; Miura, M.; Ohisa, N.; Kobayashi, S. Modification of Gelatinization Properties of Rice Flour by Heat-Treatment. Nihon Reoroji Gakkaishi. 2005, 33(2), 81–85. DOI: 10.1678/rheology.33.81.
   Web of Science ®Google Scholar
• Martin, M. L., . H. R. C. A.;. Mechanism of Bread Firming Role of Starch Hydrolyzing Enzymes. Am. Assoc. Cereal Chem 1991, 68(5), 503–507.
   Web of Science ®Google Scholar
• Zhang, J.; Wang, Z.-W.; Shi, X.-M.; Effect of Microwave Heat/moisture Treatment on Physicochemical Properties of Canna Edulis Ker Starch. Journal of the Science of Food and Agriculture. 2009, 894, 653–664. DOI:10.1002/jsfa.3497.
   Web of Science ®Google Scholar
• Palav, T.; Seetharaman, K. Impact of Microwave Heating on the Physico-chemical Properties of a Starch–water Model System. . Carbohydrate Polymers. 2007, 67(4), 596–604. DOI: 10.1016/j.carbpol.2006.07.006.
   Web of Science ®Google Scholar
• Ribotta, P. D.; Le Bail, A.; Thermo-Physical Assessment of Bread during Staling. LWT - Food Science and Technology. 2007, 40 5, 879–884. DOI:10.1016/j.lwt.2006.03.023.
   Web of Science ®Google Scholar
• Patel, B. K.; Waniska, R. D.; Seetharaman, K.; Impact of Different Baking Processes on Bread Firmness and Starch Properties in Breadcrumb. Journal of Cereal Science. 2005, 422, 173–184. DOI:10.1016/j.jcs.2005.04.007.
   Web of Science ®Google Scholar
• Ovadia, D. Z.; Walker, C. E.; Manhattan, K. Re-Examination of the Bread Firming Curve D.Z. J. Microw. Power Electromagn. Energy. 1996, 48(4), 137–144.
   Google Scholar
• Ghiasi, K.; Hoseney, R. C.; Zeleznak, K.; Rogers, D. E. Chem61_281.Pdf. 1984, 281–285.
   Google Scholar
• Higo, A.; Noguchi, S. Comparative Studies on Food Treated with Microwave and Conductive Heating. Part 1. Process of Bread Hardening by Microwave-heating. Nippon Shokuhin Kogyo Gakkaishi. 1987, 34(12), 781–787. DOI: 10.3136/nskkk1962.34.12_781.
   Web of Science ®Google Scholar
• Seyhun, N.; Sumnu, G.; Sahin, S. Effects of Different Emulsifier Types, Fat Contents, and Gum Types on Retardation of Staling of Microwave-Baked Cakes, Nahrung,2003.
   Google Scholar
• Martin, D. J.; Tsen, C. C.; Baking High-Ratio White Layer Cakes with Microwave Energy. Journal of Food Science. 1981, 465, 1507–1513. DOI:10.1111/j.1365-2621.1981.tb04208.x.
   Web of Science ®Google Scholar
• Martínez-Anaya, M. A.; Devesa, A.; Andreu, P.; Escrivá, C.; Collar, C. C. Effects of the Combination of Starters and Enzymes in Regu Lating Bread Quality and Shelf Life Effectos De La Combinación De Iniciadores Microbianos Y Enzimas En La Calidad Y Conservación Del Pan. Food Science and Technology International. 1998, 4(6), 425–435. DOI: 10.1177/108201329800400607./
   Google Scholar
• Botre, B.; Gharpure, D.; Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-nose). Materials and Manufacturing Processes. 2007, 784, 279–283. DOI:10.1016/j.jfoodeng.2006.01.010.
   Google Scholar
• Ozmutlu, O.; Sumnu, G.; Sahin, S. Assessment of Proofing of Bread Dough in the Microwave Oven. Eur. Food Res. Technol. 2001, 212(4), 487–490. DOI: 10.1007/s002170000276.
   Web of Science ®Google Scholar
• Keskin, S. Ö.; Sumnu, G.; Sahin, S. Usage of Enzymes in a Novel Baking Process. Nahrung, 2004, 2–6. DOI:10.1002/food.200300412.
   Google Scholar
• Cauvain, S.;. Technology of Breadmaking; Springer International Publishing: Cham, 2015. DOI: 10.1007/978-3-319-14687-4.
   Google Scholar
• Keskin, S.; ??zge,; Sumnu, G.; Sahin, S.; Usage of Enzymes in a Novel Baking Process. Int. J. STD AIDS. 2004, 482, 156–160. DOI:10.1002/food.200300412.
   Google Scholar
• Rojas, J. A.; Rosell, C. M.; De Barber, B. C. Role of Maltodextrins in the Staling of Starch Gels. Eur. Food Res. Technol. 2001, 212(3), 364–368. DOI: 10.1007/s002170000218.
   Web of Science ®Google Scholar
• Keskin, S. O.; Sumnu, G.; Sahin, S. A.; A Study on the Effects of Different Gums on Dielectric Properties and Quality of Breads Baked in Infrared-microwave Combination Oven. . European Food Research and Technology. 2006, 2243, 329–334. DOI:10.1007/s00217-006-0334-9.
   Web of Science ®Google Scholar
• Chandrasekaran, S.; Ramanathan, S.; Basak, T. Microwave Food Processing-A Review. Food Res. Int. 2013, 52(1), 243–261. DOI: 10.1016/j.foodres.2013.02.033.
   Web of Science ®Google Scholar
• Gimeno, E.; Moraru, C. I.; Kokini, J. L. Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating. Cereal Chemistry.2002, 81,1–8.
   Google Scholar
• Tireki, S.; Şumnu, G.; Esin, A.; Production of Bread Crumbs by Infrared-Assisted Microwave Drying. European Food Research and Technology. 2006, 2221–2, 8–14. DOI:10.1007/s00217-005-0109-8.
   Web of Science ®Google Scholar
• Mandala, I. G.; Sotirakoglou, K. Effect of Frozen Storage and Microwave Reheating on Some Physical Attributes of Fresh Bread Containing Hydrocolloids. Food Hydrocoll. 2005, 19(4), 709–719. DOI: 10.1016/j.foodhyd.2004.09.001.
   Web of Science ®Google Scholar
• Ozmutlu, O.; Sumnu, G.; Sepril, S. Assesment of Proofing of Bread Dough in the Microwave Oven. Eur. Food Res. Technol. 2001, 221, 487–490.
   Web of Science ®Google Scholar
• Uzzan, M.; Ramon, O.; Kopelman, I. J.; Kesselman, E.; Mizrahi, S. Mechanism of Crumb Toughening in Bread-like Products by Microwave Reheating. Journal of Agricultural and Food Chemistry. 1997, 3(4), 6553–6560. DOI: 10.3136/fsti9596t9798.3.324.
   Google Scholar
• Gülüm, O. O.; Sahin, S. S. Effects of Different Formulations on the Quality of Microwave Baked Breads.  Euro. Food Research Technol. 2001, 38–42. DOI:10.1007/s002170100325.
   Google Scholar