1998 年 4 巻 4 号 p. 250-253
A nonfermented bread-like food, quick bread, was prepared using microwave heating in the leavening process and yogurt as the acidifying agent. The use of microwave heating effectively shortened the time of breadmaking, reduced the amount of sodium bicarbonate necessary as the leavening agent and increased the specific volume of the loaf. Yogurt used as the acidifying agent improved the loaf properties such as crust color and odor. The crumb grain of the bread-like food was more homogeneous in the loaf prepared by simultaneously heating three doughs than by heating a single dough. The highest evaluations in a sensory test were obtained for the loaf prepared using microwave heating with the addition of sodium bicarbonate and yogurt. Firming during brief storage was slower in the loaf containing these additives.