Effect Of Microwave Heating On Quality Characteristics Of Steamed Bread

Based on the analysis of the changes in heating characteristics,moisture content,sensory quality and physical quality of the steamed bread during the process of microwave heating after different treatments,the following conclusions are drawn.The results are as follows:1.Compared to steam heating,microwave heating over steamed bread is much more convenient and quicker,greatly reducing the heating time.The heating rate of the microwaved steamed bread in the initial stage is as follows:the surface layer>the middle layer>the center.With the melting of the frozen layer,the internal temperature increases sharply.The temperature gradient is changed in the later stage and the temperature of the central part increases rapidly,turning the heating rate to:the center>the middle layer>the surface layer.2.In the process of microwave heating,the moisture content of the steamed bread tends to decrease.The water loss of each part is different and the rate of water loss in the heating process is the center>the middle layer>the surface layer.The water content with different power heating is also different.The water loss with high-fired heating is the most serious and followed by the medium heating.The water content of the steamed bread with medium heating is relatively high.The steamed bread with steam heating has the best sensory quality and the moisture content is also improved.3.In the process of microwave heating,both the hardness and chewiness of the steamed bread increase with the heating time while the elasticity decreases.4.When frozen steamed bread is heated with microwave,an overheating of 10s with high fire shall lead to hard center,an overheating of 15s with medium-high fire leads to hard center and so does an overheating of 20s with medium fire.When it comes to normal temperature steamed bread heated by microwave,an overheating of 5s with high fire leads to hard center,an overheating of 10s with medium-high fire leads to hard center and so does an overheating of 25s with medium fire.5.The microwave-heated steamed bread with adding water in it has the highest moisture content and the best quality.The sensory score is also significantly higher than other two heating methods.Therefore,this is the best choice for microwave heating.