Features of microwave heating on breaking properties of confectionery in low moisture
2005
Higo, A.(Hiroshima Bunkyo Women's Univ. (Japan). Junior Coll.) | Wada, Y.
The effect of microwave heating on breaking properties of confectionery was studied by using two methods. One method (I) used the baked products as cookies of which material contained wheat-flour, butter and low content of water. The other (II) used commercial confectionery heated by microwave after moisture absorption. (1) The breaking energy of the microwave heating products was triple higher compared with the conductive, and was approximated to the value of the conductive products of which material contained higher water about 10-20%. In the sensory evaluation, the texture characteristic of microwave was estimated to be hard, not short, difficult crunch and chewy. (2) A high, positive correlation was obtained between the breaking properties and the starch gelatinization values, and then a paste material was suggested to be an important factor for hardening. (3) A moisture absorption sample contained about 15% water, in the microwave heating, began increasing starch gelatinization and breaking properties. It is assumed that the temperature raising behavior in low moisture might accelerate the physical properties changing.
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