Effects of Production by Microwave Heating After Conventional Baking on Moisture Gradient and Product Quality of Biscuits (Cookies)

Autor:	A. L. M. Bernussi, F. Martínez-Bustos, Y. K. Chang
Rok vydání:	1998
Předmět:	Chemistry Microwave heating Microwave oven Organic Chemistry Microwave power Mineralogy Food science Moisture gradient Microwave Food Science
Zdroj:	Cereal Chemistry Journal. 75:606-611
ISSN:	0009-0352
DOI:	10.1094/cchem.1998.75.5.606
Popis:	After conventional (forced-convection heating) baking at 240°C for 4 min, biscuits (cookies) were baked further in a microwave oven at medium and high settings (617.3 and 745.5 W, respectively) to study the effects of microwave baking on the moisture gradient and overall quality of the cookies. Microwave baking significantly (P 1.5%/cm produced significant levels of cracking. Cookies postbaked at a medium microwave power setting for 29 sec produced the sa...
Databáze:	OpenAIRE
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