Chemical composition, volume and specific volume of superheated steam and conventional oven baked bread
Rasha Musa Osman Elawad, Tajul A Yang, Azhar Mat Easa
Effect of superheated steam baking on the qualityof bread was studied. Superheated steam and conventional ovens were used for baking bread at the optimum temperature and time for both heat treatments, 180° C for 21 min using the superheated steam oven and 220° C for 20 min using conventional one. Chemical composition, volume and specific volume of bread were evaluated using the two different heating models. The moisture content and ash content of superheated steam baked bread is slightly higher than that one baked in conventional oven whereas protein content and carbohydrates of superheated steam baked bread were relatively low compared to the conventional baked one. Both of the heat treatments bread gave the same fat content value. Superheated steam baking gave slightly higher bread volume compared to that one obtained using conventional baking. (316 and 307 cm3 respectively). The two bread samples were almost gave the same specific volume values.