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1.2.11 Results And Discussion




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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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