TEXTURAL AND VISCOELASTIC CHANGES OF CANNED BISCUIT DOUGH DURING MICROWAVE AND CONVENTIONAL BAKING Academic Article

abstract

• Textural changes of canned biscuit wheat dough during microwave and conventional baking were described and contrasted using empirical methods. Drastic increases of specific volume and modulus of elasticity were observed in the beginning and the ending periods of both baking processes. Weight loss showed a significantly (p < 0.001) linear relationship with baking time for both baking methods, but the weight loss rate constant for microwave baking was 0.36%/s significantly (p<0.01) higher than conventional baking. Multi-dimensional Scaling showed that microwave baking for 50 s best resembles the textural characteristics of wheat dough under conventional baking for 10 min. Stress relaxation modeling indicated that microwave baking produced higher viscosity and modulus of elasticity values which translates into baked biscuits with undesirable tougher texture.

authors

• Castell-Perez, M

published proceedings

• Journal of Food Process Engineering

author list (cited authors)

• PAN, B., & CASTELLPEREZ, M. E.

citation count

• 17

complete list of authors

• PAN, B||CASTELL‐PEREZ, ME

publication date

• January 1997

publisher

• Wiley  Publisher

published in

• Journal of Food Process Engineering  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1745-4530.1997.tb00429.x

start page

• 383

end page

• 399

volume

• 20

issue

• 5

URL

• http://dx.doi.org/10.1111/j.1745-4530.1997.tb00429.x