Effect of Microwave Baking on Biscuit Quality

Abhinav, Sharma (2010) Effect of Microwave Baking on Biscuit Quality. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Baking technology is continuously changing to increase energy efficiency and savings, and to improve product quality. Today’s ovens have advanced from earlier simple wood baking stoves to sophisticated microchip controlled devices. Earlier baking ovens were natural convection ovens which were followed by forced convection and gas fired ovens. Then, microwave ovens and jet impingement ovens were introduced. Microwave ovens and jet impingement ovens provide noticeable improvements in baking technology and have been studied by researchers as alternative baking technologies.
Uncontrolled Keywords:	microwave baking, biscuit quality; physical characteristics; rheological characteristics
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Jan 2011 10:55
Last Modified:	18 Jan 2011 10:55
URI:	http://ir.cftri.res.in/id/eprint/9845

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