Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality
Roua Bou Orm, Vanessa Jury, Lionel Boillereaux, Alain Le‐Bail
Abstract
Microwave heating (MW) is the most important method in bread baking owing to its efficiency in terms of space, speed, and ability to produce crustless bread. However, MW has some unfavorable effects on breadcrumb and staling. Additives are a promising solution to reduce the negative impacts of MW. In this review, the impact of MW baking on bread characteristics is investigated in terms of starch properties, mechanical properties, the staling phenomenon, crust formation, and bread aromas. Additionally, the effects of the addition of enzymes and technical enhancers in MW bread baking are studied in terms of bread properties, quality, and texture.
Topics & Concepts
Food scienceBread makingSteamed breadStarchWheat breadTexture (cosmology)Quality (philosophy)Materials scienceMathematicsWheat flourChemistryPhysicsComputer scienceArtificial intelligenceImage (mathematics)Quantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion