Assessment of proofing of bread dough in the microwave oven

The effects of different proofing times in the microwave oven on the qualit y of microwave baked breads were investigated. The proofing height of the d ough, specific volume and the firmness of the breads were found to be depen dent on proofing time. When emulsifiers were added, the optimum proofing co ndition in the microwave oven was found to be 6 minutes at 10% power. The e ffects of different emulsifiers on the properties of the dough and, the vol ume and the firmness of the microwave-baked breads were compared. DATEM, Le cimulthin M-45 and Purawave were the three emulsifiers used. Purawave was f ound to be the most effective emulsifier on bread quality.