caa a22 4500 463157354 CHVBK 20180406164738.0 cr unu---uuuuu 170326e20070101xx s 000 0 eng 10.1007/s00217-006-0334-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0334-9 A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven [Elektronische Daten] [Semin Keskin, Gulum Sumnu, Serpil Sahin] In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and κ-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-microwave combination oven were found to be dependent on gum type. κ-carrageenan resulted in undesirable final bread quality, while xanthan-guar blend addition improved bread quality (high specific volume and porosity, low hardness values). The dielectric properties of bread samples formulated with κ-carrageenan were found to be the highest among the other gum types. Springer-Verlag, 2006 Baking nationallicence Bread nationallicence Dielectric properties nationallicence Dough nationallicence Gum nationallicence Infrared nationallicence Microwave nationallicence Keskin Semin Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 329-334 1438-2377 224:3<329 2007 224 217 https://doi.org/10.1007/s00217-006-0334-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0334-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Keskin Semin Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Sumnu Gulum Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 700 1- Sahin Serpil Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/3(2007-01-01), 329-334 1438-2377 224:3<329 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer