FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (3): 11-15.

Previous Articles     Next Articles

Influence of microwave heating to the quality characteristics of freezing steamed bread

Chun-xia WANG   

  • Received:2011-11-30 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
  • Contact: Chun-xia WANG E-mail:wangchunxiazl@126.com

Abstract:

Abstract: The influence of microwave heating to the temperature, water content, structure characterristics and other quality characteristics of freezing steamed bread were studied. Research shows that, increaseing the power of microwave can shorten the heating time, but had less effects to temperature change trend and structure characteristics.With direct microwave heating, 60% power is more advantageous in water keeping; Microwave heating with Steamed bread surface coating some water and microwave heating with steam both can extend the heating lag phase, and also reduce the water loss, improve the quality and structure characteristics of steamed bread.Microwave heating with steam method is the most ideal. All available, the best microwave heating conditions for frozen steamed bread are: microwave heating with steam, with high fire, heating time is 120 s (steamed bread quality is about 80 g). Energy is saved and ensure the quality of steamed bread too.

CLC Number: