Doughs, microwaved

EFFECT OF SOY ADDITION ON MICROWAVABLE PARBAKED FROZEN DOUGHS... 

The objective of this study was therefore to asses the effect of freezing, parbaking and microwaving on water state in wheat and soy containing doughs. 

Fresh doughs were analyzed before and after microwave heating (60 sec at High power in a convection microwave oven, Sharp Carousel II, Tokyo, Japan). Fresh doubts were also stored in a freezer (-18 °C) for 2 weeks, thawed and analyzed both before and after microwaving. The following methods were used for characterizing the changes in the dou s ... 

Figure 2 Effect of soy on textural properties of frozen microwaved doughs...

Figure 7 Effect of microwaving on Ti ofparbaked doughs. 1, 2, 3 and 4 refer to...

Moisture loss below freezable water range was mainly responsible, according to Vittadini et al. [145], for the thermomechanical behaviour of prebaked pizza dough reheated with a microwave oven as detected with DMA in three-point bending mode. Thermal transitions were associated to pizza texture characteristics thermograms presented two transitions a transition was detected at 60 40°C and was found responsible for the leathery texture in microwaved pizza, while the one detected at 0 30 °C was the dominating transition in the soft pizza reheated by conventional oven. 

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