Effect of Guar- Alginate Gum Blend on Quality and Staling of Bread Baked in Convection- Microwave Combination Ovens

Document Type : Research Article


1 MSc student, Mazandaran, Science and Research Branch, Islamic Azad University, Department of Food Science

2 Assistant Professor, Department of Food Science and Technology, Agriculture Sciences and Natural Resources University, Sari,

3 Assistant Professor, Department of Food Science and Technology,Islamic Azad University, Kazerun


In this study quality and staling of bread baked in convention, microwave and convection- microwave combination ovens with guar- alginate gum blend was compared. Crumb and crust moisture content, hardness values, specific volume, height to diameter ratio, crumb to crust ratio, oven spring, porous, and starch retrogradation enthalpy of the breads were measured during the study. Also, micro - structure of breads were investigate, and sensory attributes of the samples by seven people evaluated. In combination oven height to diameter ratio, crumb to crust ratio and oven spring samples were comparable with breads baked in convection oven. Specific volume of bread baked in combination oven was lowest. Convection- microwave combination oven partially could increase crumb moisture content compare to breads baked in microwave and decreased hardness values and retrogradation enthalpy of sample and solved staling problem of bread baked in microwave. According to SEM analysis, starch granules of bread baked in convection oven more deformed than sample baked in microwave and convection- microwave combination ovens. Result of sensory evaluation showed formation of sample baked in convection oven insignificant difference (P≤0.05) with ones baked in convection- microwave combination oven. About other evaluated attribiutes we found breads baked in convection oven was better than other samples.  


Main Subjects

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