Abstract
The effects of moisture and temperature on the textural properties of products baked as cookies by gas oven heating (G) and combined microwave heating (Mw + G) were investigated. The ingredients were wheat flour, and various contents of butter and water. The higher starch gelatinization level of the oven-baked products with greatest water content showed stronger breaking properties and a wider range of brittle fracture. The higher starch gelatinization level of the products baked by combined microwave heating showed the maximum hardening peak at 40°C just before ductile fracture occurred. Both the test samples with the greatest fat content and highest testing temperature had the lowest breaking properties, but highest hardening ratio (Mw + G / G). These results show that microwave heating expanded the hardening range and promoted starch gelatinization.
