Effects of different formulations on the quality of microwave baked breads

Effects of different amounts of gluten, fat, emulsifier. and dextrose on th e quality of breads baked in the microwave oven were investigated. Response surface methodology was used to optimize the formulation of microwave bake d breads. Firmness, specific volume, and weight loss of the breads were det ermined. Breads formulated with low gluten flour were softer and had higher volume. Volume of these breads can be comparable with the volume of conven tionally baked breads. For breads formulated with flour containing low glut en, the increase in fat and emulsifier contents decreased the firmness and increased the specific volume of breads. Fat. emulsifier, and dextrose cont ents were found to be the significant factors to reduce the weight loss of microwave baked breads.