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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/21663


    標題: Effect of far-infrared oven on the qualities of bakery products
    作者: Yung Shin Shyu
    Wen Chieh Sung
    Ming Hsu Chang
    Jean Yu Hwang
    貢獻者: 餐旅管理系
    關鍵字: Far-infrared (FIR) radiation
    electric oven
    baking product
    texture profile analysis (TPA)
    日期: 2008-11
    上傳時間: 2009-10-02 11:41:10 (UTC+8)
    摘要: Interest in far-infrared ovens is driving the demands of baking industries for less time, less energy, and better quality. In this work, four baking products (bun bread, toast, pound cake, and sponge cake) were baked in a far infrared oven as well as in an electric oven to evaluate the effects of far-infrared radiation on qualities of baking products, including texture, volume, staling rate, and sensory evaluation. When the pound cake was baked in a far infrared oven, the batter temperature increased faster than pound cake baked in an electric oven. The hardness of sponge cake baked in a far-infrared oven after 7 days storage is softer than that of a sponge cake baked in an electric oven. There are no significant differences in the volume, water activity, staling rate, or sensory scores of baking products between these two types of baking ovens.
    關聯: Journal of Culinary Science & Technology 6(2-3):p.105 – 118
    Appears in Collections:[餐旅管理系] 期刊論文

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