Effect of superheated steam and conventional oven baking process on quality attributes of bread
Rasha Musa Osman Elawad, Tajul A Yang, Hassan Ali Mudawi, Saifeldin Mohamed Khair Abdelrahim
Effect of superheated steam baking on quality attributes of bread was studied. Superheated steam and conventional ovens were used for baking bread at 180, 200 and 220° C for 20, 25 and 30 minutes. The moisture content, color (L*, a* and b*) and texture properties were evaluated using two different heating model with various temperature and time. Moisture content of bread baked in superheated steam was almost similar to the one baked in conventional oven. Increased baking temperature at constant baking time retained higher moisture content in bread whereas increasing baking time caused reduction in moisture content of bread crumb in both heating baking models. Baking temperature and time significantly affected the color values of bread. Superheated steam baking resulted in lighter color as determined by L*, a* and b* values as compared to conventional baking. Bread hardness values increased by increasing baking temperature and time in most bread baked using superheated steam oven. Bread hardness values are similar for superheated steam baked bread at 200°C for 20 minutes and conventional baked bread at 200°C for 25 minutes (14.27 N and 14.26 N respectively) as well as superheated steam baked bread at 200°C for 25 minutes and conventional baked bread at 200°C for 30 minutes (14.32 N). Springiness of bread for most heat treatments was almost the same for both superheated steam and conventional ovens.