A review on microwave baking of foods

International Journal of Food Science and Technology

Volumn 36, Issue 2, 2001, Pages 117-127

  Sumnu, Gülüm ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Bread; Browning; Cake; Microwave baked products

Indexed keywords

EID: 0035530941     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2001.00479.x     Document Type: Review

References (77)

1. Baker, B.A., Davis, E.A. & Gordon, J. (1990a). The influence of Sugar and Emulsifier type during Microwave and Conventional Heating of a Lean Formula Cake Batter. Cereal Chemistry, 67, 451-457.
2. Baker, B.A., Davis, E.A. & Gordon, J. (1990b). Glass and metal pans for use in microwave and conventionally heated cakes. Cereal Chemistry, 67, 448-451.
3. Barringer, S.A., Davis, E.A., Gordon, J. et al. (1994). Effect of sample size on the microwave heating rate: Oil vs. Water. American Institute of Chemical Engineers Journal, 40, 1433-1439.
4. Bell, D.A. & Steinke, L.W. (1991). Evaluating structure and texture effects of metylcellulose gums in microwave baked cakes. Cereal Foods World, 36, 941-944.
5. Bengisson, N.E. & Risman, P.O. (1971). Dielectric properties of foods at 3 GHz as determined by a cavity perturbation technique. II. Measurements of food materials. Journal of Microwave Power, 6, 107-110.
6. Bernussi, A.L.M., Chang, Y.K. & Marinez-Bustos, F. (1998). Effects of production by microwave heating after conventional baking on moisture gradient and product quality of biscuits (cookies). Cereal Chemistry, 75, 606-611.
7. Biliaderis, C.G. (1992). Structures and Phase-Transitions of Starch in Food Systems. Food Technology, 46, 98-109.
8. Bows, J.R., Patrick, M.L., Janes, R. et al. (1999). Microwave phase control heating. International Journal of Food Science and Technology, 34, 295-304.
9. Buffler, C. (1993). Microwave Cooking and Processing: Engineering Fundamentals for the Food Scientist. Pp. 6-7, 150-151. New York: Avi Book.
10. Burea, M.P., Chiriife, J., Resnik, S.L. et al. (1987). Non-enzymatic browning in liquid model systems of high water activity: Kinetics of colour changes due to caramelization of various sugars. Journal of Food Science, 52, 1059-1062.
11. Calay, R.K., Newborough, M., Probert, D. et al. (1995). Predictive equations for dielectric properties of foods. International Journal of Food Science & Technology, 29, 699-713.
12. Capp, S.M. (1993). The effects of starch substitutions on the baking performance on high ratio layer cakes baked in microwave and convection ovens. MS Thesis. Columbus, OH: The Ohio State University.
13. Chamberlain, N. (1973). Microwave energy in the baking of bread. Food Trade Review, 9, 8-12.
14. Dahle, L.K. & Montgomery, E.P. (1978). A method for measuring strength and extensibility of bread crumb. Cereal Chemistry, 55, 197-203.
15. Datta, A.K. (1990). Heat and mass transfer in the microwave processing of food. Chemical Engineering Progress, 86, 47-53.
16. Decareau, R.V. (1992). Microwave Foods: New Product Development. P. 117. Connecticut: Food Nutrition Press Inc.
17. Decareau, R.V. & Peterson, R. (1986). Microwave Processing and Engineering. Pp. 18-21. Chichester: Ellis Horwood.
18. Draper, C.A. & Ndife, M.K. (1998). Determination of flavor retention in microwave cake model systems. IFT Annual Meeting, June 20-24, 1998, Atlanta, Georgia.
19. Fellenz, D.C. & Moppett, F.K. (1991). Browning Agent Enhances Visual Appeal of Microwaved Foods. Food Technology, 45, 111.
20. Gidley, M.J. (1989). Molecular mechanisms underlying amylose aggregation and gelation. Macromolecules, 22, 351-358.
21. Goebel, N.K., Grider, J., Davis, E.A. et al. (1984). The effects of microwave energy and conventional heating on wheat starch granule transformations. Food Microstructure, 3, 73-82.
22. Hegenbert, S. (1992). Microwave quality: Coming of age. Food Product Design, 17, 29-52.
23. Higo, A. & Noguchi, S. (1987). Comparative studies on food treated with microwave and conductive heating. I. Process of bread hardening by microwave heating. Journal of the Japanese Society of Food Science and Technology, 34, 781-787.
24. Huang, J., Hess, W.M., Weber, D.J. et al. (1990). Scanning electron microscopy: Tissue characteristics and starch granule variations of potatoes after Microwave and Conductive heating. Food Structure, 9, 113-112.
25. Inagaki, T. & Seib, P.A. (1992). Firming of Bread Crumb with Cross-Linked Waxy Barley Starch Substituted for Wheat-Starch. Cereal Chemistry, 69, 321-325.
26. Jones, P.L. (1987). Radiofrequency processing in Europe. Journal of Microwave Power and Electromagnetic Energy. 22, 143-153.
27. Lambert, L.L.P., Gordon, J. & Davis, E.A. (1992). Water loss and structure development in model cake systems heated by microwave and convection methods. Cereal Chemistry, 69, 303-309.
28. Lelievre, J. (1992). Thermal analysis of carbohydrates as illustrated by aqueous starch systems. In: Developments in Carbohydrate Chemistry (edited by R.J. Alexander & H.F. Zoebel). Pp. 137-161. St Paul, Minnesota: The American Association of Cereal Chemists.
29. Lorenz, K., Charman, E. & Dilsaver, W. (1973). Baking with microwave energy. Food Technology, 27, 28-36.
30. Martin, D.J. & Tsen, C.C. (1981). Baking high ratio white layer cakes with microwave energy. Journal of Food Science, 46, 1507-1513.
31. Martin, M.L., Zeleznak, K.J. & Hoseney, R.C. (1991). A mechanism of bread firming. I. Role of starch swelling. Cereal Chemistry, 68, 498-503.
32. Metaxas, A.C. & Meredith, R.J. (1983). Industrial Microwave Heating. Pp. 6, 80. London: Peter Peregrinus.
33. Miller, R.A. & Hoseney, R.C. (1997). Method to measure microwave-induced toughness of bread. Journal of Food Science, 62, 1202-1204.
34. Mudgett, R.E. (1982). Electrical Properties of Foods in Microwave Processing. Food Technology, 36, 109-115.
35. Ndife, M.K., Sumnu, G. & Bayindirli, L. (1998a). Dielectric properties of six different species of starch at 2450 MHz. Food Research International, 31, 43-52.
36. Ndife, M.K., Sumnu, G. & Bayindirli, L. (1998b). Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating. Lebensmittel Wissenschaft und Technologie, 31, 484-488.
37. Nelson, S.O., Prakash, A. & Lawrence, K. (1991). Moisture and Temperature dependence of the Permittivities of some Hydrocolloids at 2.45 GHz. Journal of Microwave Power and Electromagnetic Energy, 26, 178-185.
38. Nott, K.P., Hall, L.D., Bows, J.R. et al. (1999). Three-dimensional MRI mapping of microwave induced heating patterns. International Journal of Food Science and Technology, 34, 305-315.
39. Osnabrugge, W.V. (1989). How to flavour baked goods and snacks effectively. Food Technology, 43, 74.
40. Ovadia, D.Z. (1983). Combined microwave baking and modulating vacuum cooling of bread. Bachelor's Thesis. Haifa, Israel: The Israel Institute of Technology.
41. Ovadia, D.Z. & Walker, C.E. (1996). Microwave pressure baking with vacuum cooling. Proceedings of the 31st Microwave Power Symposium. Pp. 89-92. Manassas, VA: International Microwave Power Institute.
42. Ovadia, D.Z. & Walker, C.E. (1998). Impingement in Food Processing. Food Technology, 52, 46-52.
43. Pei, D.C. (1982). Microwave baking: New developments. Bakers Digest, 56, 8-12.
44. Prakash, A. (1991). The effect of microwave energy on the structure and function of food hydrocolloids. MS Thesis. Columbus, OH: The Ohio State University.
45. Roebuck, B.D., Goldblith, S.A. & Westphal, W.B. (1972). Dielectric properties of carbohydrate-water mixtures at microwave frequencies. Journal of Food Science, 37, 199-204.
46. Rogers, D.E., Doescher, L.C. & Hoseney, R.C. (1990). Texture characteristics of microwave reheated bread. Cereal Chemistry, 67, 188-191.
47. Rosenberg, U. & Bögl, W. (1987). Microwave thawing, drying and baking in the food industry. Food Technology, 41, 85-91.
48. Ruan, R., Almaer, S., Huang, V.T. et al. (1996). Relationships between firming and water mobility in starch-based food systems during storage. Cereal Chemistry, 73, 328-332.
49. Russo, J.R. (1971). Microwaves proof donuts. Food Engineering, 43, 55-58.
50. Ryynänen, S., Risman, P.O. & Ohlsson, T. (1995). The dielectric properties of Native starch solutions-A research note. Journal of Microwave Power and Electromagnetic Energy, 31, 50-53.
51. Sablani, S.S., Marcotte, M., Baik, O.D. et al. (1998). Modelling of simultaneous heat and water transport in the baking process. Lebensmittel Wissenschaft und Technologie, 31, 201-209.
52. Schiffmann, R.F. (1986). Food Product Development for Microwave Processing. Food Technology, 40, 94-98.
53. Schiffmann, R.F. (1992). Microwave processing in the U.S. Food Industry. Food Technology, 48, 50-52, 56.
54. Schiffmann, R.F., Stein, E.W. & Kaufman, H.B. (1971). The microwave proofing of yeast raised dougnuts. Baker's Digest, 45, 55-61.
55. Sheppard, J.R. (1989). Browning and crisping theory; Could microwave brown food? Journal of Packaging Technology and Science, 2, 63-67.
56. Shukla, T.P. (1993). Bread and Bread-like dough formulations for the microwave. Cereal Foods World, 38, 95-96.
57. Smith, D.P. (1986). Food finishing microwave tunnel utilizes jet impingement and infrared sensing for process control. Food Technology, 40, 113-116.
58. Sopade, P.A. & Legrys, G.A. (1991). Specific heat capacity of starch-sucrose systems. Food Control, 2, 50-52.
59. Steinke, J.A., Frick, C., Strassburger, K. & Gallagher, J. (1989). Interaction of flavor systems in the microwave environment. Cereal Foods World, 34, 330-332.
60. Sumnu, S.G. (1997). Optimization of microwave baking of cakes. PhD Thesis. Ankara, Turkey: Middle East Technical University.
61. Tinga, W. & Nelson, S. (1973). Dielectric properties of materials for microwave processing-tabulated. Journal of Microwave Power, 8, 23-65.
62. Tsen, C.C. (1980). Microwave energy for bread baking and its effect on the nutritive value of bread. A review. Journal of Food Protection, 43, 638-640.
63. Tsen, C.C., Redy, P.R.K. & Gehrke, C.W. (1977). Effects of conventional baking, microwave baking and steaming on the nutritive value of regular and fortified breads. Journal of Food Science, 42, 402-406.
64. Umbach, S.L., Davis, E.A. & Gordon, J. (1990). Effects of heat and water transport on the bagel making process: Conventional and microwave heating. Cereal Chemistry, 67, 355-360.
65. Umbach, S.L., Davis, E.A., Gordon, J. et al. (1992). Water self-diffusion coefficients ami dielectric properties determined for starch-gluten-water mixtures heated by microwave and conventional methods. Cereal Chemistry, 69, 637-642.
66. Walker, C.E. & Li, A. (1993). Impingement oven technology-Part III: Combining impingement with microwave. American Institute of Baking Technology Bulletin, 15, 1-6.
67. Wei, C.K., Davis, H.R., Davis, E.A. et al. (1985a). Heat and mass transfer water-laden sand stone: microwave heating. American Institute of Chemical Engineers Journal, 31, 842-848.
68. Wei, C.K., Davis, H.R., Davis, E.A. et al. (1985b). Heat and mass transfer water-laden sand stone: convective heating. American Institute of Chemical Engineers Journal, 31, 1338-1348.
69. Whorton, C. & Reineccius, G. (1990). Current developments in microwave flavors. Cereal Foods World, 35, 553-559.
70. Willyard, M.R. (1998). Conventional browning and microwave baking of yeast raised dough. Cereal Foods World, 43, 131-138.
71. Yin, Y. & Walker, C.E. (1995). A quality comparison of breads baked by conventional versus non-conventional ovens: a review. Journal of the Science of Food and Agriculture, 67, 283-291.
72. Zallie, J.P. (1988). The role and function of starches in microwaveable food formulation. Proceedings of MW Foods, March 8, 1988, Chicago, Illinois.
73. Zhao, Y., Flugstad, B., Kolbe, E. et al. (2000). Using capacitive (Radiofrequency) dielectric heating in food processing and preservation-A review. Journal of Food Process Engineering, 23, 25-55.
74. Zuckerman, H. & Miltz, J. (1992). Characterization of thin layer susceptors for the microwave oven. Journal of Food Processing and Preservation, 16, 193-204.
75. Zuckerman, H. & Miltz, J. (1995). Temperature profiled at susceptor/product interface during heating in the microwave oven. Journal of Food Processing and Preservation, 19, 385-398.
76. Zuckerman, H. & Miltz, J. (1997). Prediction of dough browning in the microwave oven from temperatures at the susceptor/product interface. Lebensmittel Wissenschaft und Technologie, 30, 519-524.
77. Zylema, B.J., Grider, J.A., Gordon, J. et al. (1985). Model wheat starch systems heated by microwave irradiation and conduction with equalized heating times. Cereal Chemistry, 62, 447-453.