Optimization of Cup Bread Baking in Household Electric Oven

Rajender Gundu^a, Indrajit D. Thorat ^b*, Dipali D. Jagtap ^b, A. K. Datta ^a, Jayashree G. C.^c

^aDepartment of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

^bCollege of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, India

^cAgricultural Engineering College and Research Institute, TNAU, Coimbatore, India

Corresponding author Email: idthorat@gmail.com

Accepted 10 September 2012

Abstract

In bread making, baking is a key step in which the raw dough piece is transformed into a light, porous, readily digestible and flavourful product. Bread baking is a low margin scale industry so it is a challenging task to produce a large quantity of good quality breads with low cost. To hasten the baking process in a normal Household oven, optimization of operating parameters is needed.  In this study wheat flour, sugar, salt, yeast (saccharomyces cerevisiae), ghee and water mixed and made into cup breads. These breads were baked in house hold conventional oven at three different temperatures 175 ⁰C, 200 ⁰C and 225 ⁰C for 5 to 30 min with an increment of 5 min at each temperature. After baking the crumb moisture content, crust hardness, colour was determined and sensory evaluation was also carried out. From results, the optimized operating parameters were found as at 175 ⁰C, baking time is 30 min; at 200 ⁰C, baking time is 25 min and at 225 ⁰C the baking time is 20 min.

Keywords: Bread; optimization; baking time; baking temperature; Household conventional Oven.