Studies of Water Mobility in Frozen Steamed Bread under Microwave Reheating Using Magnetic Resonance Imaging

Abstract

Abstract: The flesh steamed breads were frozen at -18℃ for twenty four hours. Then were reheated through microwave . Water mobility of frozen steamed bread were studied by Magnetic Resonance Imaging. Because water content was one of key factors that influenced the quanlity of steamed bread,we compare the two ways to rehead steamed breads:one was no water at the bottom of microwave bowl, other was some boiled water in the bottom of microwave bowl.The result showed the second means could improve the water content of steamed breads.

Key words: frozen steamed bread, Magnetic Resonance Imaging, microwave heating, moisture mmigration, water content

LIN Xiang-Yang, HE Cheng-Yun, RUAN Rong-Sheng, ZHANG Jin-Sheng, CHEN Wei-Jiang, ZHU Rong-Bi. Studies of Water Mobility in Frozen Steamed Bread under Microwave Reheating Using Magnetic Resonance Imaging[J]. FOOD SCIENCE, 2005, 26(8): 82-85.

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Studies of Water Mobility in Frozen Steamed Bread under Microwave Reheating Using Magnetic Resonance Imaging

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