Sahin S, Sumnu G, Zincirkiran D
Food Engineering Department, Middle East Technical University, Ankara, Turkey.
J Microw Power Electromagn Energy. 2002;37(4):223-36. doi: 10.1080/08327823.2002.11688481.
The effects of different browning treatments on the crust color and crust hardness of microwave baked breads were investigated. Microwave oven was operated at 20%, 30% and 40% powers for 3.5-5.5 minutes. As a control, breads were baked in a conventional oven at 200 degrees C for 12 minutes. After microwave baking, breads were browned or conventional browning times increased, crust hardness and weight loss of breads increased. When susceptors were used, desired browning and hardness were obtained on the bottom surfaces of the breads. However, they did not affect top surface color significantly. The optimum microwave baking conditions for safety susceptor and standard susceptor were found as 5.0 minutes at 20% power and 4.5 minutes at 20% power, respectively. Breads coated with a solution composed of 10.5% sodium bicarbonate, 31.6% glucose, 5.3% glycine and 52.6% water (by weight) did not have the desired crust color and hardness. Conventional browning at 200 degrees C for 8 minutes was an alternative to achieve browning on top and bottom surfaces and crust formation on the bottom surface.
研究了不同褐变处理对微波烘焙面包表皮颜色和表皮硬度的影响。微波炉分别以20%、30%和40%的功率运行3.5至5.5分钟。作为对照，面包在传统烤箱中于200℃烘烤12分钟。微波烘焙后，面包进行褐变或延长传统褐变时间，面包的表皮硬度和重量损失增加。使用 susceptors 时，面包底面获得了所需的褐变和硬度。然而，它们对顶面颜色没有显著影响。发现安全 susceptor 和标准 susceptor 的最佳微波烘焙条件分别为20%功率下5.0分钟和20%功率下4.5分钟。涂有由10.5%碳酸氢钠、31.6%葡萄糖、5.3%甘氨酸和52.6%水（按重量计）组成的溶液的面包没有所需的表皮颜色和硬度。在200℃下传统褐变8分钟是实现面包顶面和底面褐变以及底面形成硬皮的一种替代方法。
