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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
A Comparison of Infrared
Bread Baking and Conventional Baking [PDF] |
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AUTHORS |
C. Skjöldebrand and C. Andersson 1989 24 2 91-101 |
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Abstract Shortwave infrared
radiation as a heating technique in bread baking has been found to have many advantages,
for example, reduction of baking time to attain a desired quality of the
baked bread. Other advantages, such as high heat transfer efficiency and
penetration capability, as well as rapid control of the oven parameters, make
it worthwhile considering shortwave IR radiation as a technique for bread
baking. This study reports results on the control of bread baking in an
infrared baking oven. The results have been compared with conventionally
baked bread. A multi-stage procedure
was used in the infrared baking oven where the initial power level was 100%,
and, during the second stage, the power level was either 30% or 50%. The air
temperature in the conventional oven was It was also shown that,
as the process parameters in the infrared oven could be varied and controlled
precisely and rapidly, the crust formation could be controlled, and a crumb that is not overbaked
or underbaked could be obtained simultaneously. To
obtain the optimum crust thickness, the power level at the second stage had
to be low, resulting in a somewhat longer baking time compared with the
minimum time needed if only crust color and baked
crumb were to be obtained. Key Words: Baking, Infrared heating,
Food, NIR, Infrared baking, Crust formation, Process control, Control baking |
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