Quality improvement of bread crumbs using ohmic heating technique
2002
Kumabayashi, Y. (Hokkaido. Food Processing Research Center, Ebetsu (Japan)) | Kono, S. | Shimizu, H. | Iwashita, A. | Yamazaki, K.
A way of improving the quality of bread crumbs using the ohmic heating technique of bread manufacturing was examined. By baking with the ohmic heating technique, the change of the electric current is thought to be affected by the change of the contact area with the electrode by the expansion of the dough and the change of moisture by evaporation; however, it suggests that the change of the electric current in the 50 - 70 deg C range and the 70 - 100 deg C range is each influenced by other factors respectively. The falling of moisture content could be prevented by the way of adjusting the voltage at the 100 deg C range. With this, the hardness of ohmic heated bread after aging became similar in value to that of the oven baked bread. Also, it was possible to decrease the electric energy by about 35% compared with the case of impressed constant voltage. It was suggested that the frequency was influencing the change of dough because there was an admitted difference in the hardness of the ohmic heated bread according to the frequency with the impressing voltage.
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