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J Food Sci

Title:		Influence of final baking technologies in partially baked frozen gluten-free bread quality
Author(s):		Aguilar N; Albanell E; Minarro B; Gallardo J; Capellas M;
Address:		"Dept. de Ciencia Animal i dels Aliments, Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, Univ. Autonoma de Barcelona, 08193, Bellaterra, Spain"
Journal Title:		J Food Sci
Year:		2015
Volume:		20150205
Issue:		3
Page Number:		E619 - E626
DOI:		10.1111/1750-3841.12784
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 degrees C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC"
Keywords:		"Bread/*analysis/standards Cicer Cooking/*methods *Diet, Gluten-Free Food Packaging/methods *Freezing *Glutens Hardness *Hot Temperature Humans Microwaves Volatile Organic Compounds/analysis Water Zea mays convection oven gluten-free microwave oven partial;"
Notes:		"MedlineAguilar, Nuria Albanell, Elena Minarro, Begona Gallardo, Joan Capellas, Marta eng 2015/02/07 J Food Sci. 2015 Mar; 80(3):E619-26. doi: 10.1111/1750-3841.12784. Epub 2015 Feb 5"