Description
This article is from the Food
Preserving FAQ, by Eric Decker ericnospam@getcomputing.com
with numerous contributions by others.
1.2.11 Results And Discussion
Physical and chemical measurements.
The heating profile indicated that temperatures at the centers of the
breads reached 106, 107 and 108 C for baking temperature set at 177,
191 and 204 C, respectively, after 50 min in the preheated oven (Table 1).
Although temperature increased at a faster rate for the more drastic
baking treatments, final internal temperatures were not significantly
different (P>0.05). Vacuum level in the jars averaged 25.0 min of Hg for
all treatments; a ranged from 0.95 to 0.93 and pH from 7.6 to 7.9 (Table
2).
TABLE 1. Heating profile at center of quick breads*.
Oven temperature** (0C) Batter temperature*** (0C) Baking time (min)
34 10
70 20 177
94
30
106 40
106 50
46 10
78 20
191 96
30
106 40
107 50
65 10
94 20 204
101
30
106 40
108 50
* Breads baked in pint-size, wide-mouth glass jars.
** Rotary type Hearth oven, preheated to designated temperature.
*** Average of three readings.
TABLE 2. pH and a of quick breads.
Oven temperature**( 0C) pH* a ** Baking time
(min)
7.7
0.95 30
177 7.9
0.95 40
7.7
0.95 50
7.7
0.94 30
191 7.9
0.94 40
7.7
0.94 50
7.8
0.94 30
204 7.7
0.93 40
7.6
0.93 50
* 10 g sample mixed with 90 ml of distilled water and the pH read using
an AccumetTM pH meter.
** Small center piece section of a baked bread read in an AquaLab, Decagon
a~ meter.
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