English  |  正體中文  |  简体中文  |  Items with full text/Total items : 17775/20116 (88%)
Visitors : 10190793      Online Users : 456
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Tips:
  • please add "double quotation mark" for query phrases to get precise results
  • please goto advance search for comprehansive author search
  • Adv. Search
    HomeLoginUploadHelpAboutAdminister Goto mobile version
    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

    Files in This Item:

    File SizeFormat

    All items in CNU IR are protected by copyright, with all rights reserved.

    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback