Method to Measure Microwave-Induced Toughness of Bread

摘要

Bread slices were placed in a custom holding device and cut with a wire cutter attached to a TA.XT2 Texture Analyzer. The peak force required to cut the bread was taken as a measure of toughness. Microwave reheated, conventionally reheated, and unheated bread were compared as were the effects of bread age (firming). Certain emulsifiers were added and mi- crowave toughness of bread compared. Use of certain emul- sifters and increasing the water content of the bread (through use of fiber) decreased toughness of microwave-reheated bread. The developed method was effective in measuring microwave heating induced toughness.