Susceptor packaging material for baking flaky pastry dough (puff pastry) in microwave oven
The main objective of this study was to design a susceptor packaging to bake flaky pastry dough (puff) in microwave oven. Then, the performance of the product was evaluated through microwave testing. Paperboard, corrugated board B-flute and metalized polyethylene terephthalate (mpet) were used to de...
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| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/3289/ http://eprints.uthm.edu.my/3289/1/05FCh_05.pdf |
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| Summary: | The main objective of this study was to design a susceptor packaging to bake flaky pastry dough (puff) in
microwave oven. Then, the performance of the product was evaluated through microwave testing. Paperboard,
corrugated board B-flute and metalized polyethylene terephthalate (mpet) were used to design susceptor
packaging. Quality parameters of puffs such as weight loss (WL), colour changes at top and bottom surfaces
(^E), specific volume (SV) and hardness (H) were obtained as a result of the application on susceptor
packaging through microwave testing. Microwave baked puffs without packaging application and
conventionally baked puffs were used for comparison. Analysis of variance (ANOVA) was employed to
determine significant differences between microwave powers used and baking time for each response variables
in this study. As baking time increased, all the quality parameters increased. Microwave baked puffs had some
quality defects such as lack of colour, become soggy and brittle when cold. It was possible to improve the
quality of microwave baked puffs by using susceptor packaging. The colour of puffs were changed into desirable
rich brown and gave the texture similar to the conventionally baked ones at three level power used. However,
microwave baked puffs with susceptor packaging have a lower volume at all power used. |
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