Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 September 2012 Vol. 1(5), pp 074-080

Copyright © 2012 Global Advanced Research Journals   

 

Original Research Articles

Optimization of Cup Bread Baking in Household Electric Oven

Rajender Gundua, Indrajit D. Thorat b*, Dipali D. Jagtap b, A. K. Datta a, Jayashree G. C.c 

aDepartment of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

bCollege of Food Processing Technology and Bio-Energy, An and Agricultural University, Anand, India

cAgricultural Engineering College and Research Institute, TNAU, Coimbatore, India 

Corresponding author Email: idthorat@gmail.com 

Accepted 10 September 2012

 

Abstract 

In bread making, baking is a key step in which the raw dough piece is transformed into a light, porous, readily digestible and flavourful product. Bread baking is a low margin scale industry so it is a challenging task to produce a large quantity of good quality breads with low cost. To hasten the baking process in a normal Household oven, optimization of operating parameters is needed.  In this study wheat flour, sugar, salt, yeast (saccharomyces cerevisiae), ghee and water mixed and made into cup breads. These breads were baked in house hold conventional oven at three different temperatures 175 0C, 200 0C and 225 0C for 5 to 30 min with an increment of 5 min at each temperature. After baking the crumb moisture content, crust hardness, colour was determined and sensory evaluation was also carried out. From results, the optimized operating parameters were found as at 175 0C, baking time is 30 min; at 200 0C, baking time is 25 min and at 225 0C the baking time is 20 min. 

Keywords: Bread; optimization; baking time; baking temperature; Household conventional Oven.

Related Articles


Original Research Articles
Bangali Jayashri A, Shaligram Arvind D
Simulation of strategic placement of luminaries for energy efficient lighting using daylight
Glo. Adv. Res. J. Food Sci. Technol. February 2013 Vol: 2(2): - [Abstract] [Full Text - PDF] (176 KB)
Ebaid M. A. Ibrahim
Genetic gain of selection for cell membrane thermostability in bread wheat (Triticum aestivum L.)
Glo. Adv. Res. J. Food Sci. Technol. November 2017 Vol: 6(11): - [Abstract] [Full Text - PDF] (182 KB)
Kandil A.A., A.E. Sharief and Marwa S. Ahmed
Seed Germination Characters of New and Aging Seed of Some Maize Hybrids as Influenced by Antioxidant and Growth Hormones
Glo. Adv. Res. J. Food Sci. Technol. March 2019 Vol: 8(3): - [Abstract] [Full Text - PDF] (1,683 KB)
Al-Dhumri, S.A. and Bayoumi, R.A.
Purification and Characterization of Bacterial Thermoalkalistable Lipase for Application in Bio-detergent Industry
Glo. Adv. Res. J. Food Sci. Technol. February 2020 Vol: 9(2): - [Abstract] [Full Text - PDF] (273 KB)
Mukhtar, La Hatani, Achmad Selamet Aku, Deki Zulkarnain, Dasmin Sidu, La Ode Geo, and La Ode Santiaji Bande
Development of Economic Potential an integrated coconut processing to Improve Welfare coconut farmers society in North Buton Regency
Glo. Adv. Res. J. Food Sci. Technol. November 2015 Vol: 4(11): - [Abstract] [Full Text - PDF] (167 KB)
Anyanwu BU, Olokode OS, Aiyedun PO, Owoeye FT, Oyeleke YT
Optimization of the fiber and physical properties of Sterculia Setigera as an alternative source of raw material for Pulp and paper making
Glo. Adv. Res. J. Food Sci. Technol. October 2012 Vol: 1(7): - [Abstract] [Full Text - PDF] (221 KB)

Current Issue

Viewing Options

View Full Article - PDF
Download Full Article - PDF

Search for Articles

Rajender Gundua on Google Scholar
Rajender Gundua on Pubmed
Indrajit Thorat D on Google Scholar
Indrajit Thorat D on Pubmed
Dipali Jagtap on Google Scholar
Dipali Jagtap on Pubmed
Datta AK on Google Scholar
Datta AK on Pubmed
Jayashree GC on Google Scholar
Jayashree GC on Pubmed

Statistics

Viewed 2499
Printed 541
Downloaded 1752
Powered By iPortal Works