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Combined microwave infrared/convective baking of bread
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-6729-5710
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0002-2149-4586
2013 (English)In: 14th International Conference on Microwave and High Frequency Heating, AMPERE 2013, Edinburgh University Press , 2013, p. 35-39Conference paper, Published paper (Refereed)
Abstract [en]

There are several advantages of industrial microwave-infrared baking of bread. Among these are: shorter process time, reduced energy consumption, less space requirement of baking equipment in the production facility and increased flexibility in production. Furthermore, the fast and efficient energy transfer due to volumetric microwave heating during baking, and due to infrared colouring of the bread, also means considerably reduced need for pre-heating, with resulting cost and time benefits. However, results are promising also when it comes to quality aspects. In this paper, this will be exemplified for two types of bread, which are microwave baked in a continuous pilot-scale oven and then coloured in a next pilot-scale oven section by infrared waves and/or convection. The resulting bread quality is presented in terms of colour and porosity for white tin loaves, and in terms of colour for rolls with seeds. The results are compared to the corresponding quality for conventionally baked bread. The comparison shows good agreement in quality between microwave-combination baked breads and conventionally baked breads. The results are promising also in terms of advantages for the bakery industry, from energy consumption, process time and flexibility aspects. The paper also presents electromagnetic modelling results for microwave baking of tin loaves. The latter results were valuable for the understanding of more uniform microwave baking.

Place, publisher, year, edition, pages
Edinburgh University Press , 2013. p. 35-39
Keywords [en]
Bread baking, Cost, Flexibility, Infrared colouring, Microwave baking, Modelling, Quality, Costs, Energy transfer, Energy utilization, Food products, Heating, Image quality, Microwave heating, Microwaves, Models, Ovens, Tin, Efficient energy transfer, Electromagnetic modelling, Increased flexibility, Production facility, Space requirements, Thermal processing (foods)
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:ri:diva-47619Scopus ID: 2-s2.0-85013779932OAI: oai:DiVA.org:ri-47619DiVA, id: diva2:1462899
Conference
14th International Conference on Microwave and High Frequency Heating, AMPERE 2013, 17 September 2013 through 19 September 2013
Available from: 2020-09-01 Created: 2020-09-01 Last updated: 2023-06-08Bibliographically approved

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Raaholt, BirgittaIsaksson, Sven

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