The Additional Effects of Various Materials on Microwave Heating Property of Frozen Dough

품질개량제 첨가가 냉동반죽의 Microwave 가열특성에 미치는 영향

  • Kim, Eun-Mi (Food Industry Promotion, Korea Food Research Institute) ;
  • Han, Hye-Kyung (Food Industry Promotion, Korea Food Research Institute) ;
  • Kim, In-Ho (Food material processing technology, Korea Food Research Institute)
  • 김은미 (한국식품연구원 식품산업자원연구본부) ;
  • 한혜경 (한국식품연구원 식품산업자원연구본부) ;
  • 김인호 (한국식품연구원 식품자원이용연구본부)
  • Published : 2005.12.31


This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.


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