2011 Volume 58 Issue 8 Pages 382-391
White bread was heated in convection microwave ovens with multiple functions, including oven (Ov), grill (Gr), steam (Sm), microwave (Mw), superheated steam grill (SSG), and superheated steam oven (SSO) functions. The texture, water content, and browning of the heated breads were investigated. 1) Bread heated with superheated steam softened quickly, and the texture was both soft and crispy. The texture of bread heated with Sm at 180°C was soft. 2) The speed of browning using SSG was 2.5 times faster than with Gr, and that using SSO was 2 times faster than with Ov. 3) Based on a water distribution model system, the textural characteristics of SSG and SSO samples are caused by the rapid speed of drying and surface browning, and the high internal moisture content. 4) The hardening caused by heating using Sm was slow, but the texture of long-heated bread was the same as that using Mw.
