MICROWAVE BAKING OF BREAD .Z. Ovadia and C.E. Walker The development of a laboratory microwave thermal baking technique was the focus of this study. A solution to the prob- lem of microwave baking bread! in metal baking pans was to ccut holes in the sides and bottoms of the pans to allow micro- waves to pass through. This improved heating uniformity in- side the loaf while the high thermal conductivity of the metal enabled good crust formation. The holes were small enough 10 retain dough when the pans were lined with baking paper. Key Words: Microwaves, Baking, Bread, Metal Pans, Impingement, Crust. ABOUT THE AUTHORS: David Z, Ovadia and Charles B, Walker ar affiliated withthe De~ partment of Grain Science & Industry, Kansas State University, ‘Manhattan, KS 66506-2201. Correspondence should be addressed ‘to David Ovadia. Manuscript submitted May 19, 1994. Accepted for publication May 4, 1995, © International Microwave Power Institute International Microwave Power Institute ing of bread have been viewed with optimism [Decareau, 1967, 1985, 1993; Schiffman, 1993} de- spite lack of commercial application. In the early 19708 a commercial breakthrough was anticipated for microwave baking of bread in Europe and the United States [Anon, 1971; Johnson, 1972; Woollen, 1971] but it did not come to pass. Research was carried out by Fetty [1966], Fox and Dungan, [1969], Chamberlain [1973] and Lorenz et al. [1973] Decareau [1967] noted the importance of the pans used for microwave baking. Baking pans also posed a problem for Fetty, Chamberlain and Lorenz et al. Among the microwave baking innovations of Schiffman et al. (1981; 1982; 1983] ‘was the use of metal pans. In their work a microwave power input of 50-100 Watts for 12 minutes per pound loaf (32-72 KJ) at 2450 MHz or 915 MHz was used. Chamberlain used higher levels of 500-1000 Watts for 6 minutes (180-360 kJ) per pound at 2450 MHz or 896 MHz; and Lorenz et al. used 350-500 Watts for 10 minutes (210-300 k3) per pound at 2450 ‘MHz. Unlike Chamberlain and Schiffmann et al., Lorenz et aldid not use conventional heat for crust formation. The tech- nology of Schiffman etal. using metal pans was success- fully demonstrated but was not applied commercially for other reasons. Chamberlain [1987] indicated that baking with metal ‘pans was not possible and there are atleast two possible rea- sons for this contradictory conclusion. First of all, Chamber- Jain [1973] applied roughly five times more microwave en- ergy per pound of bread in about half the time used by Schiffmann et al. Problems with uneven baking were much ‘more likely if microwaves could only enter through the top of the pan. Secondly, there was a substantial difference inthe sizeof the loaves used by these two groups. Schiffmann etal. worked with American style loaves of I.0-1.5Ib (453-680 g), 12cm wide by 12 em high, while Chamberlain baked larger British style loaves, roughly 2 tb (actual weight 800 g), 11 ‘em wide by 16 cm high. ‘Another problem related to microwave baking isthe for ration of @ good crust that is not pale, weak, and soggy. Broughton's [1974] solution was to bake the loaf convention- ally in a metal pan; remove it from the pan and complete the baking with microwaves. Pei [1982] used a conventional reel oven supplemented with microwaves to accelerate the latter stages of baking. Lefeuvre [1981] reversed the order for microwave baking of hearth bread with infrared and mi- crowaves applied simultaneously for one minute followed by infrared baking for 10 minutes thereby reducing the F: several decades the prospects of microwave bak- 81conventional baking time by more than half Metal is a much better heat conductor than borosilicate ‘lass, another alternative pan material; and heat transfer also ccan be substantially improved by increasing the heat transfer coefficient as achieved by Smith [1975; 1985; 1986] with air impingement heating technology. Using air impingement heating the time lag between crumb baking and crust forma- tion can be reduced substantially. Another approach would bbe to continue crust formation while the crumb is cooling. In 1982 [Ovadia, 1994a] used a process similar to Broughton, and strengthened the crust by vacuum cooling. This was pos- sible because crust formation is, in part, a dehydration pro- cess; and vacuum cooling very effectively dries the erust. This concept was further developed with microwave baking un- der pressure, and immediately vacuum cooling in the same pressure/vacuum chamber, so the crust could bake and brown with infrared heat during vacuum cooling of the crumb (Ovadia, 1994e}, For residential and institutional microwave baking, crust formation could be accelerated by another hybrid oven that uses a short, high temperature burst of heat (Ovadia, 1993]. The temperature is high enough to rapidly heat the surface of an item being baked, but is applied for a short enough time to avoid burning. Although the principle has been demonstrated, the fully functional oven has yet to be developed. ‘Another option is the use of radio frequencies, 14-27 MHz, by way of capacitive heating. Patents for baking atthese lower frequencies were granted to Sherman [1946], Beaubien [1948}, Youle [1949}, Booras (1966; 1967} and Ovadia [1994c]. At the "BBEX 87" baking technology exhibition in Birmingham, England, the Air Radio Frequency Assisted (ARFA) Oven, which combines hot air and radio frequency energy, was demonstrated baking loaves of bread [Anon, 1987; MeLean, 1989]. ‘The intent ofthis study was to initiate the broader devel- ‘opment of microwave bread baking technology based upon the patents of Ovadia (1993, 1994b, 1994c]. Two problems hhad to be addressed first. One was the need for a standard, laboratory microwave test-baking technique with which to make comparisons with conventional methods; e.g., the straight dough procedure of the American Association of Cereal Chemists Method 10-10b [AACC, 1985}. The other was the need for an appropriate microwave baking pan. In both cases the need was intended to reflect the future poten- tial application of microwave baking in industry. Although it is impossible to reflect nonexistent technology, we felt cer tain that future industrial microwave baking must possess certain components. One is simultaneous convection and ‘microwave heating; and another is accelerated baking of the cust to retain, as much as possible, the time advantage of ‘baking the interior of the loaf with microwaves. 82 Journal of Microwave Power and Electromagnetic Energy Methods and Mater Is ‘The dough formula was as follows (in baker's percent): Flour 100.0 Malt 02 Calcium Propionate 02 No-Bromate yeast food 0.5 Fermipan yeast 10 Non-fat dry milk 30 Sugar 60 Salt 20 Shortening 30 Water 650 Cargill "H-Mix" bread flour was used (10.98% protein; 0.531% ash; 13.14% moisture) with optimum water absorp- tion of 65% (baker's percent) and an optimum mixing time of, 11 minutes. The composition of yeast food was 25.0% CaSO4, 9.1% NH4CI, and 65.3% flour. The straight dough procedure mentioned before was used. Dough was mixed to a tempera ture of 27°C, fermented at 29°C and 85% RH, scaled at $39 ‘piece, and proofed at 43°C and 859% RH to a height of 0.5 ‘em above the top of the baking pan (at the dough's highest point). This relatively low proof was necessary because of height limitations in the hybrid impingement oven described in the following section, Dough mixing was based on 700 g of flour in a Hobart ‘Model A-200 Mixer (Hobart Co., Troy, OH), Mixing was with «two tined fork in a MeDuffy Bow! (National Manufactur- ing Co.,a division of TMCO, Inc. Lincoln, NE). From each batch, two 539 g dough pieces were scaled for two I-Ib (454g) finished loaves. Ovens ‘Two hybrid microwave ovens operating at 2450 MHz. were used. For initial experiments, the Sharp Carousel II “Convee- tion” Model R-9H83 oven (Sharp Electronics Corp., Mahway, NJ) was used. The baking load was one I-Ib loaf. Although adequate for some experiments, convection heating in this ‘oven was insufficient for rapid crust formation as the 1450 Watts maximum power it was designed to draw from a do- mestic power source had to be shared between the micro- ‘wave generator and the heating elements. Although forced convection heating in this oven was an improvement on natu- ral convection, it was not as effective as air impingement heating [Walker, 1987]. The maximum convection output was 1450 Watts, the air velocity 700 fpm, and the maximum mi- ccrowave output 835 Watts as measured by the IMPI 2-Liter Vol. 30.No. 2, 1995‘Test [Buffler, 1993]. In the combined mode, convection heat- ing output was 1120 Watts and the microwave output 193 Watts. The second hybrid oven, which combined microwave heating with air impingement forced convection heating, the Food Finisher 3.3 (Enersyst, Inc., Dallas, TX), was more sat- isfactory for rapid crust formation. The baking load in the ‘oven also was one 1-Ib loaf. Maximum power draw was $470 ‘Watts. Maximum convection heating output was 3000 Watts, air velocity 2390 fpm, and microwave output 467 Watts. The ‘oven, described in greater detail by Walker and Li [1993], was designed for shallow baked items such as pizza and layer cakes, and therefore baking loaves of this size posed a height, problem. This was solved by removing the upper of two ple- ‘num chambers in the baking zone to give vertical space of 12 ‘em. A 14-15 cm space would have been preferable and this ‘was why it was necessary to limit proof height to 0,5 em above the top of the baking pans, rather than 2.5 cm that is more ‘common for I-Ib loaves. The oven was used to bake with air impingement heating with or without microwaves. ‘A natural convection gas-fired reel oven (Reed Oven Co., Kansas City, MO) with four shelves, each capable of holding four 1-Ib loaves was used for comparison with the impinge- ‘ment oven, Compared to natural convection reel ovens, baking with airimpingement heating has the following advantages: higher convection heat transfer coefficient, shorter baking time, lower baking temperature, and reduced total moisture loss (Walker and Li, 1993; Walker and Sparman, 1989). Baking Pans Four baking pans were used during the course of tis study. One was a non-stick coated steel laboratory test baking pan to give a I-Ib finished loaf (Ecko Housewares, Inc. Franklin Park, IL) with top internal dimensions of 26.5 x 11.2 em, base internal dimensions of 25 x 9.5 em and an internal height of 7.5 em. This will be referred to asa "laboratory pan.” Two others were household "pound loaf” pans commonly avail- able to domestic consumers: one a non-stick coated steel pan Baker's Secret Large Loaf pan, Ecko Housewares, Inc. Franklin Park, IL) and the other a borosilicate glass pan (Great Cooks, 1.5 qt. Loaf Dish, Anchor Hocking Ovenware, Lancaster, OH) having similar dimensions that were dffer- ent from the laboratory pan. These will be referred to as “household pans." The steel household pan had top internal dimensions of 23.4 x 13.1 em, base internal dimensions of| 20.5 x 10.3 em, internal height of 6.5 em and a wall thickness ‘of 0.58 mm. The borosilicate household pan had top internal dimensions of 22.7 x 12.7 em, base internal dimensions of 18 x IT em, internal height of 7 em and a wall thickness of 5.08 International Microwave Power Institute ‘mm. Thermal conductivities are 100 and 0.7 BTUK(sq f(b} Fiin) for stel and borosilicate respectively. Given thatthe pans had approximately the same internal surface area but different thicknesses, the thermal conductivity was approxi- rately 1000 times greater through the stcel than through the borosilicate glass. A fourth disposable aluminum pan (Reynolds Metals Company, Richmond, VA) was used for ini- tial experiments with microwave baking in metal pans with holes and will be referred to as the “aluminum pan.” Pan walls and tase were thin (0.09 min), so internal and external dimensions were similar: 20.4 9.8 top, 18.7x8.5 base, and 6,0cm height.” Baking Methods ‘The three equivalent baking methods are compared in Table 1. For baking with air impingement heating or microwaves ‘with air impingement, the load was one I-Ib loaf and in the reel oven, two I-Ib loaves. Baking with air impingement heat- ing only for the first 2 minutes, before microwave baking, \as for early case hardening, This prevented excessive oven spring during microwave heating so that the loaves would not exceed the oven height limit of 12 cm. Test baked 1-1b loaves are usually about 13 em high after cooling and prob- ably reach 14 cm or more during baking. Microwave power absorbed by the loaf during heating was estimated to be 353, ‘Watts. Power absorption depended upon the type of pan used. and differed from the measured value of 467 Watts using the IMPI 2-Liter Test. This estimation of 353 Watts is explained later. Baking in the reel oven at 220°C for 30 minutes might seem longer than necessary, but slight overbaking fora harder crust is commonplace to reduce loaf shrinkage during cool- ing and because volume is an important test baking param- eter, Development of Microwave Baking Pan Al three metal baking pans prevented uniform microwave ‘penetration into the bottom of the loaves because microwaves ‘could enter only through the top. Two effects om the bread were: underbaking ofthe crumb in the center of the loaf about. 1-3 em from the base, and overbaking of the crumb about 1- 3.cm beneath the top crust. The underbaked crumb tended to be dense, soggy, plastic, lacking in springy resilience, and generally doughlike, The overbaked crumb tended to be dry, hard, and tough. The uneven baking resulted in an unaccept- able loaf. The plain metal pans were rejected for baking 1-Ib. loaves with a microwave input of 353 Watts for $ minutes (106 kJ). According to Schiffman [1994] and Schiffman etal. (1981; 1983] uneven baking might have been avoided with a lower microwave input of 50-100 Watts for 12 min- ‘utes (36-72 kJ) and an improved oven design, Howev 83TABLE 1 “Three equivalent baking procedures for I-lb (454 g loaves* Baking 1. Impingement () 2.Impingement | 3. Reel Oven Time: + Microwave (MW)** Only 0) RO) Mins. i MW. 10; RO: Temp" Watts Temp°C Tempe | 1 215 ° | 210 218 2 215 ° | 210 2i8 3 25383 210 218 4 2s 353 210 2i8 5 215383 210 | ais 6 215353 210 218 7 21s 353 210 218 | 8 215 ° 210 2i8 9 215 ° 210 218 10 215 ° 210 218 " 210 218 2 210 2I8 13 210 218 | 14 210 | 2s | 15 210 2i8 16 210 2i8 7 210 218 18 210 2i8 19 210 ) 218 20 210 218 24 218 2 218 | 2 218 24 2i8 | 25 2i8 26 218 2 2i8 28 218 2» | 218 30 | 218 * For the two impingement procedures (I. and 2), the oven load was one Ib loaf, and two 1- Tb loaves for the reel oven (3.). ** 2450 MHz microwave power input greater than 50-100 Watts should not evident, but crust development was very poor. A brown decrease baking time and modification of the oven was not _crustis desired by the consumer for its color, flavor, and tex- practical ture; and is structurally functional to maintain the shape and Borosilicate pans were, of course, transparent to micro-volume of the loaf. When the crumb has been fully baked by ‘waves from all sides and uneven baking of the crumb was microwaves and the top crust adequately formed by convec- 4 Journal of Microwave Power and Electromagnetic Energy Vol. 30.No. 2, 1995jon baking, the sides and base remained pale, wet, and soggy giving a loaf that collapsed when removed from the pan. The reason for this poorly developed crust was the low thermal conductivity of borosilicate glass. Consequently, borosilicate pans were rejected and a third alternative sought. ‘A preferred microwave baking pan must combine mi- ‘crowave permeability and good thermal conductivity. Ovadia [1994b} found that modification of a metal pan could pro- vide a solution. It is generally known that microwaves will pass through holes in metal, and that the amount that will pass ‘depends on the diameter of the holes. At 2450 MHz the holes need to be more than 3 mm in diameter [Constable, 1979} By making 24 mm diameter holes in the sides and base of metal baking pans the penetration of microwaves into the ‘dough was greatly improved. The same principle apy desirably, to the flow characteristics of the dough; that is, too will pass through the holes. To prevent this the pans were lined with common baking paper (0.08 mm thick) (Bak-O- Matic Premium Pan Liners, Yellow Label, James River Corp., Food Wrap Products, Parchment, MI). The paper, did not ‘greatly inhibit conventional heat transfer. To test the concept, holes were made in the sides and ‘base of aluminum pans using paper cutting scissors, and the ans were lined with baking paper. Baking results were sig nificantly improved over pans with no holes. Achassis punch ‘was used to make 24 mm diameter holes in the household and laboratory steel baking pans. As many holes as possible ‘were made (40-50) without destroying the integrity of the pans. A I-Ib baking pan modified in this manner is shown in Figure 1. The perforated steel laboratory pan enabled rapid, uniform microwave baking ofthe crumb as well as good crust formation, and a microwave test baking procedure (Table 1) ‘was defined. Qualitative results were very positive and there- fore it was desirable to substantiate the findings with quanti tative results. The perforated steel household pan did not sive as good results and will be discussed in greater detail later Demonstration of Perforated Pan Permeability ‘A test was devised to demonstrate that cutting 24 mm eter holes in metal baking pans allowed microwaves to pass through the walls. Two steel household pans were placed one ‘on op ofthe other as shown in Figure 2A. This assembly was placed inthe Sharp Carousel Il microwave oven on acircular metal grid stand (supplied withthe oven) 41 mm above the carousel. When the low pan was filled wth water microwaves id not heat the water. When the top pan was replaced with a perforated pan as shown in Figure 2B the water did heat in the microwave oven, When heated for 50 seconds at full power (835 Watts) the water temperature increased by an average of International Microwave Power Institute 7.7°C (4 replications). The temperature rise in the assembly without holes averaged about 1°C. Estimation of Microwave Baking Power Input ‘The microwave power output of the Food Finisher 3.3 was 467 Watts as measured by the IMPI 2-liter test; however, it qtr _tssem IOC00000O} 0000000 } cnn x? 9Sem FIGURE 1: Perforated steel laboratory baking pan. Npiicrowyes AT(B)=7.7°C FIGURE 2: Microwave permeability. In neither metal pans are perforated. In the top metal pan only is perforated. 85was clear that the size, shape, quality and quantity ofthe lossy Joad and its container affected the amount of microwave en- exay absorbed by the load. Using a slightly different water heating method in the same oven Li [1993] found the output tobe 388 Watts. To obtain a more accurate estimate of micro- wave power for baking inthe pans, a borosilicate pan (Pyrex Original 1.5 qt Loaf dish, Corning Glass Works, Corning, NY) was used. Itwas slightly smaller than a perforated steel household pan and fit snugly inside it. The glass pan was filled with 900 ml of water and microwave heated for $ min- utes. This was repeated without the metal pan. The micro- ‘wave energy absorbed was estimated as the sum of three quan- tities: (@) the water temperature immediately aftr heating measured with a NiCr thermocouple; (b) the temperature rise of the borosilicate glass pan (spht 0.2 cal/s°C, wt 771g), and (6) the loss of weight owing to water evaporation, expressed a the energy required for its evaporation. The microwave power absorbed without the metal pan was 445 Watts; with the metal pan it was 353 Watts. Microwave power loss from arcing or dissipated as heat in the oven walls was therefore about 20 percent. Ratio of Microwave to Conventional Baking Energy ‘The total energy of baking was estimated to be the sum of (a) heating bread dough (sp. ht. 0.66 cal/g°C, Charm, 1978) {from proofing temperature (43.3°C) to 100°C; and (b) heat- ing to evaporate water lost in baking. The total heat of baking for I-Ib loaves was estimated to be 299.1 KI of which 105.9 kJ was from microwave energy or about 35 percent of the total Uniform Crumb and Higher Loaf Volume A qualitative difference between bread baked in pans with or without perforations was that the crumb structure 1-3 em above the base of the pan was more open and less dense in bread baked in perforated pans. The erumb was consequently ‘more uniform in appearance throughout the loaf than in bread baked in unperforated pans (Figure 3). In Figure 3a the erumb structure near the base was more dense, the grain less uni- form and the gas cells less rounded than in Figure 3b. The ‘unusual crumb structure near the top of the loaf may be due to excessive microwave heating that made it harden rapidly and contort. It was concluded that better microwave penetra- tion into the lower half ofthe loaf caused more thermal ex- pansion of gas cells in the dough in perforated pans. Con- versely, gas cell expansion was more limited in the lower half ofthe loaf in unperforated pans (Figure 3a) and probably ‘was suppressed further by earlier setting and hardening of the upper half. Wit better gas cell expansion near the base of perforated pans (Figure 3b), loaf volume was greater. Ob- serve the higher loaf eros section in Figure 3b compared to Figure 3a, suggesting improved volume of I-Ib loaves baked in perforated pans. The average volume (3 replications) of| 2180 mil was significantly greater (P<0.05) than the 2080 ml volume of loaves baked in unperforated pans. FIGURE 3: Bread microwave baked in 19.5 x 9x6 cm aluminum pans: (a) unperforated pan; (b) perforated pan. 86 Journal of Microwave Power and Electromagnetic Energy Vol. 30 No. 2, 1995Ballooning ‘A dimension-dependent problem encountered with the boro- silicate and perforated steel household pans was a ballooning, effect. Gas cells in the horizontal plane in the center of the loaf geometrically dividing the top half from the bottom half of the loaf expanded excessively during baking. This bloated zone collapsed during cooling because the expanded struc~ {ure was t00 weak to support itself (Figure 4). The photocop- ied cross section of a loaf of bread baked by convection heat only in a perforated steel pan is shown in Figure Sa. The pho- 1. Ballooning occurs al the center| b, Bloated gas cells are weak and collapse tocopied cross section of a loaf baked with microwaves and convection in a perforated steel pan from a similar dough piece is shown in Figure Sb. The result in baking with micro- wave and convection heat in a borosilicate pan is shown in Figure Sc. It is not clear why ballooning occurred in the perforated household steel pan but not in the perforated laboratory steel ‘or aluminum pans. It would seem to be dimension related. ‘The aluminum pan is significantly smaller and narrower than, the household stee! pan, while the laboratory steel panis longer and taller but still narrower than the household steel pan. Loaf Weight When the dough pieces all were scaled at $39.0 g and three replicates of each weighed, average baked loaf weights, in descending order, were: (1) impingement only, 464.3 g; (2) reel oven, 457.7 g; (3) combination baked with perforated pan, 443.9 g; combination baked with nonperforated pan, 441.4 g. All differences were significant (P<0.05) except be- ‘oven the two combination baked loaves. A comparison of the three baking methods (not the different pans) showed a similar trend to that found by Walker and Li [1993]. Com- pared to a conventional reel oven, impingement heating tends, to reduce moisture loss, but combination microwave baking increases moisture loss. A nonsignificant difference did oc- ccur in the weight of loaves combination baked in perforated and nonperforated laboratory pans with more weight loss in unperforated pans. This might have been due to excessive heating and drying of the upper half of the loaves. a b c FIGURE 5: Ballooning effects in 22 x 12 x 6.5 em pans: bread baked with (a) convec- tion only ina household perforated steel pan; (b) microwaves + convection in a house- hold perforated steel pan; (c) microwaves + convection in a borosilicate glass pan. International Microwave Power Institute 87Temperature Profiles The estimate of temperature profiles in dough combination baked in the two types of metal pans focused upon zones ‘most problematic for heat penetration; the center and near the base, Instead of baking dough, 1-Ib (454 g) loaves that hhad been baked and cooled to24°C were reheated inthe Sharp Carousel II oven for 50 s at 835 Watts (42 kd). Five thermo couples were placed in a vertical line inthe center ofthe loaf- 1, 3, 5,7 and 9 em above the base (Figure 6). The thermo- couples and ther leads were aligned with three wooden rods, 44mm in diameter, 36 cm long and bound at several points with steel wire (0.7 mm diameter) and cotton thread. This device was inserted rapidly into the center of the loaf imme- diately after microwave reheating. Readings were taken au- tomatially by a data logger every second for about 10 sec- conds, when thermocouple tips were judged to have reached the temperature of the bread. Between readings, the tips of the thermocouples were dipped in ice water for 3 to serve as ‘a marker ofthe data printout between measurements. After dipping in ice water, the tips were tapped sharply and dried with absorbent paper. The procedure was repeated twice for cach of three alternatives that were: (1) heating a loaf by self with no pan; (2) heating a loaf placed inside a perforated ‘pan; and (3) heating a loaf placed inside an unperforated pan. ‘The steepest temperature gradient is seen in Figure 6, inthe loaf heated in a plain metal pan. A steeper aradient is interpreted to mean that the dough will be ‘nderbaked in the Lower part of the loaf, but will be over- baked nearer the top. The lowest gradient is seen in bread microwave reheated without any pan (curve 1), and the gra- dient in the perforated pan (curve 2) is intermediate. This serves as an additional indication that appropriate pan perfo- rations improve uniformity of baking by microwaves. Choice of Pan Liner Baking paper in the perforated pans provided an adequate lining for combination microwave baking and could be re used 3-4 times. However, the crust was slightly darker at the holes creating a polka dot appearance on the sides and base. ‘Although each pan with its liner was sprayed lightly with ‘grease, the paper still tended to cling to the crust somewhat after baking, leaving it slightly rougher than usual when peeled away. This roughness was due to small concave hemispheri- cal gas cells pitting the surface, as ifa very thin layer of crust had been shaved off a normal crust, cutting away the top half ‘of the spherical gas cells, The cling of baking paper was much less than for muffins or cupcakes, but much greater than the Adhesion of crust toa non-stick surface, as would be expected. ‘The crust color and surface texture were both markedly im- Journal of Microwave Power and Electromagnetic Energy Degrees C (Initial Loat Temp, =24dep.C) 4 3 - : ' 123456789 Height From Base (cm) FIGURE 6: Temperature gradients in -lb loaves microwave reheated in pans: ()no pan; (2) pan + holes; (3) plain pan. proved by using Teflon-impregnated fiber glass finer (Tefbake,” Taconic Plastics, HGA Ine., Minneapolis, MN). “These sheets were designed as more durable and convenient replacements for baking paper on trays of Danish pastries, cookies, etc. Using this liner, the crust was darker and smoother, dark circles were much less noticeable onthe sides and base, and it could be reused more times. Conclusions ‘This work confirms the desirability of using metal pans for baking bread by a combination of microwave and conven- tional heating. Only metal pans provided the good crust for- ‘mation essential for loaf structure and consumer acceptance. However, the use of plain metal pans introduces some limita- tions, notably: (1) lidded metal pans cannot be used; and (2) the level of microwave power must be reduced. As with this study the Food Finisher 3.3 could be used with minor modi fications. A large proportion of bread baked in Europe and the United States is baked in lidded metal pans. Using the perforated and lined pan of this study, microwave-permeable Vol. 30 No. 2, 1995pan lids could be made in the same way so that bread could. bbe microwave baked in lidded pans. References AAC. 1985. ACC method 10-10b, optimized straight- dough bread-making method. Amer. Assn. of Cereal Chemists, St. Paul, MN. ‘Anon. 1971. Hope of new breakthrough in bread technol- ogy. 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