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Study on the Microwave Heating Process of Frozen Steamed Bread

Author: WangChunXia
Tutor: ZhouGuoYan
School: University of Shanghai for Science and Technology
Course: Of Food Science
Keywords: microwave heating Freeze Steamed bread Qualitycharacteristics structure hardening
CLC: TS213.2
Type: Master's thesis
Year: 2011
Downloads: 0
Quote: 1
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Abstract


Microwave heating technology is an ideal choice to flour product reheating for its heating rate, maneuverable control, cleaning, and other characteristics. However, the food’s quality reduced such as appears structure hardening and other similar problem after microwave heating. The bad quality even hindered the application of microwave heating in the food reheating. At present the research about the microwave heating technology application at home and abroad have got some significant achievements, but there is little research about the impact of microwave on steamed bread heating. Our research has leading character in this field.In this paper I studied the microwave heating process of China’s traditional staple food-freeze of steamed bread, further study influence of microwave heating on steamed bread quality characteristics. In addition we explored different microwave heating method to get the improvement of quality of steamed bread. At the same time, we researched the problem that normal temperature steamed bread occurs structure hardening in microwave heating. The specific research contents and the results are as follows:1. The temperature characteristics of steamed bread in microwave heating process was studied, and the results showed that using steam cooking heating is relative effective save time; In microwave heating process, steamed bread of surface, middle and centre parts share different temperatures;Increasing the power of microwave can shorten the heating time. There was not any different effect on the change of the temperature in each part of steamed bread; Steamed bread weight has a significant effect on temperature characteristics of steamed bread.2. After the heating process of steamed bread by steam the moisture content of the bread doesn’t reduce but increase. After the heating process by microwave, the water loss in steamed bread centre parts is the most serious, the middle part takes the second place, and surface moisture loss is least relative. Medium microwave power is more advantageous to the steamed bread humidity keeping.3. the results of sensory evaluation and textural properties study showed that the sensory evaluation score of steamed bread heated by medium power microwave is better than the score of steamed bread heated by high power microwave; the textural properties of steamed bread heated by medium power microwave is the best one.4. On the study of texture hardening,the result show that when the cohesion of steamed bread increasing form the low level,the texture hardening is starting.the texture hardening is appearing when the steamed bread heated by high power microwave for5seconds,and it is appearing when the steamed bread heated by higher power microwave for10seconds,and it is appearing when the steamed bread heated by medium power microwave for15seconds.the main reason of the texture hardening of steamed bread are that water lossing and overheating.5. On the studies of quality characteristics of stramed bread heated by microwave in different power level,the result show that the warming rate of steamed bread heated by microwave and steam is less than the rate of steamed bread heated by microwave only,and the loss of water at least, the quality characteristics and textural properties are best.it is a ideal way of reheat for steamed bread.6. Get the best conditions for Microwave heating of frozen steamed bread: Microwave and steam heating, high fire power, heating time is120s(80g or so bread). Which saves energy and ensures the quality of the steamed bread.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Food processing industry > Cereal system of food > Flour-made products
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