Abstract
Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm3), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.
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Acknowledgments
Authors wish to thank Prof. Ram Rajasekharan, Director, CSIR-CFTRI for his support. We also wish to acknowledge the Department of Science and Technology (DST), Government of India for financial support to this work. Author (Chhanwal N.) like to thank Council of Scientific and Industrial Research (CSIR), New Delhi for awarding Senior Research Fellowships.
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Chhanwal, N., Ezhilarasi, P.N., Indrani, D. et al. Influence of electrical and hybrid heating on bread quality during baking. J Food Sci Technol 52, 4467–4474 (2015). https://doi.org/10.1007/s13197-014-1478-4
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DOI: https://doi.org/10.1007/s13197-014-1478-4