感受器辅助微波烘焙的面包性质研究
首发时间:2012-06-25
摘要:本文分别以传统烤箱和微波炉加热为参照,研究了感受器辅助微波对面包烘焙过程中的温度变化、质量损耗、比容、面包芯水分分布、硬度、质构及感官特性的影响,结果表明:与传统微波对照组相比,面包外部温度提高18.80%,内部温度降低15.71%,质量损耗降低2.05%,比容提高18.00%~23.35%,面包芯水分含量提高7.10%~27.42%,硬度值降低80.81%~85.52%,质构和感官特性得到有效改善。与传统烤箱对照组相比,还有待改进。
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Studies on the properties of breadsbaked by microwave with susceptor
Abstract:Studies on the properties of breads baked by traditional oven、microwave with susceptor、traditional microwave oven. Research the effects of susceptor on the change of temperature、baking loss、specific volume、water content of the core、hardness、texture and sensory evaluation of the breads. The results showed that, compared with the traditional microwave oven, the external temperature of the breads are raised 18.80% ,at the same time, the internal temperature of the breads are declined 15.71%.The baking moss decreased 2.05%, specific volume are increased 18.00%~23.35%.The water content of the core are improved 7.10%~27.42%, most of all, the hardness are reduced 80.81%~85.52%. The texture and sensory characteristic of the breads are all improved. Microwave with susceptor is slightly less than the control group of traditional oven, it needs to be improved.
Keywords: susceptor microwave bread properties
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