… MW treatment largely alters the morphology of starch granules in baked bread. The microstructure
of starch granules belonging to microwave-baked bread observed by microscopy was …

… the quality of microwave conventionally baked bread and conventionally baked breads were
… staling properties and total scores were inferior for microwave-baked buns (Willyard, 1998). …

… The model shows that higher than normal baking temperature reduces the baked bread
volume. Microwave baking tends to heat the bread from the inside. Therefore, microwave baking…

… in microwave baked products. The … of breads during baking in microwave and conventional
ovens. In addition, the effect of susceptor on color and hardness of microwave baked breads …

… free bread made from rice flour. Consequently, bread made using the microwave baking
method … This study aimed to determine the effect of baking conditions on the gluten-free bread …

… microwavebaked bread is simply by conventional baking; ie, combined microwave and thermal
baking… Fetty (6) reported that doughs could be baked partially by microwave energy and …

… microwave thermal baking technique was the focus of this study.A solution to the problem of
microwave baking bread in metal baking … a laboratory microwave thermal baking technique …

… During this time a great deal of effort was being placed upon the potential application of
microwaves for baking bread in the United Kingdom. Chamberlain (1973) reported on work …

… IR-microwave combination baking reduced weight loss and firmness while it increased the
volume of microwave baked breads. Halogen lamp-microwave combination oven produced …

… quality of breads baked in halogen–microwave combination … –microwave combination
baking on quality of breads were compared with other baking methods (conventional, microwave, …