Contribution No. 95–600-J from the Kansas Agricultural Experiment Station.
Method to Measure Microwave-Induced Toughness of Bread
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 6, pages 1202–1204, November 1997
How to Cite
MILLER, R. A. and HOSENEY, R. C. (1997), Method to Measure Microwave-Induced Toughness of Bread. Journal of Food Science, 62: 1202–1204. doi: 10.1111/j.1365-2621.1997.tb12244.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/7/96; revised 7/21/97; accepted 7/26/97.
Bread slices were placed in a custom holding device and cut with a wire cutter attached to a TA.XT2 Texture Analyzer. The peak force required to cut the bread was taken as a measure of toughness. Microwave reheated, conventionally reheated, and unheated bread were compared as were the effects of bread age (firming). Certain emulsifiers were added and microwave toughness of bread compared. Use of certain emulsifiers and increasing the water content of the bread (through use of fiber) decreased toughness of microwave-reheated bread. The developed method was effective in measuring microwave heating induced toughness.