Abstract
The heating rate and energy consumption of a steam convection oven, and the physical properties of baked bread were measured in seven heating modes with samples of water, batter and bread. The rate of temperature increase for water, the coagulation rate for batter and the browning speed for bread in the combination mode were faster than those in the hot-air mode. The energy consumption per unit time based on hot-air at 180°C was 1.87 times in hot-air at 280°C, and it became 3.62 and 3.95 times in combination mode at 180°Cand 280°C with steam set at 100％. The energy consumption for water or batter heating based on hot-air at 180°C was 1.37-1.44 times in hot-air mode and 2.41-3.01 times in combination mode. Raising the temperature from 180°C to 280°C, increased the browning speed of the bread by 6 or more times, and the amount of energy consumed for the same color based on hot-air at 180°C was 1/2 or less. Long cooking time in the hot-air mode tended to make the bread b dry and hard in combination mode, however, although there was a rapid initial change in the physical properties of the bread, there was little change in hardness with long cooking time.
