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Influence of final baking technologies in partially baked frozen gluten-free bread quality.
J Food Sci. 2015 Mar; 80(3):E619-26.JF

Abstract

The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC.

Authors+Show Affiliations

Dept. de Ciència Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Univ. Autònoma de Barcelona, 08193, Bellaterra, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25656390

Citation

Aguilar, Núria, et al. "Influence of Final Baking Technologies in Partially Baked Frozen Gluten-free Bread Quality." Journal of Food Science, vol. 80, no. 3, 2015, pp. E619-26.
Aguilar N, Albanell E, Miñarro B, et al. Influence of final baking technologies in partially baked frozen gluten-free bread quality. J Food Sci. 2015;80(3):E619-26.
Aguilar, N., Albanell, E., Miñarro, B., Gallardo, J., & Capellas, M. (2015). Influence of final baking technologies in partially baked frozen gluten-free bread quality. Journal of Food Science, 80(3), E619-26. https://doi.org/10.1111/1750-3841.12784
Aguilar N, et al. Influence of Final Baking Technologies in Partially Baked Frozen Gluten-free Bread Quality. J Food Sci. 2015;80(3):E619-26. PubMed PMID: 25656390.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of final baking technologies in partially baked frozen gluten-free bread quality. AU - Aguilar,Núria, AU - Albanell,Elena, AU - Miñarro,Begoña, AU - Gallardo,Joan, AU - Capellas,Marta, Y1 - 2015/02/05/ PY - 2014/09/23/received PY - 2014/12/16/accepted PY - 2015/2/7/entrez PY - 2015/2/7/pubmed PY - 2015/9/26/medline KW - convection oven KW - gluten-free KW - microwave oven KW - partially baked bread KW - susceptor packaging material SP - E619 EP - 26 JF - Journal of food science JO - J Food Sci VL - 80 IS - 3 N2 - The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/25656390/Influence_of_final_baking_technologies_in_partially_baked_frozen_gluten_free_bread_quality_ DB - PRIME DP - Unbound Medicine ER -