DSpace 東海学園大学    
  Tokaigakuen University  Library  Researchers
Advanced Search

Tokaigakuen University Repository >
1. 学術雑誌論文(学内発行分) >
1300. 紀要 / 東海学園女子短期大学 [編] >
第33号 >

Please use this identifier to cite or link to this item: http://hdl.handle.net/11334/1326

Title: Effect of Microwave Irradiation and Conventional Heating on Cookie Quality
Author's alias: Nishibori, Sukie
Bernhard, Richard A.
Issue Date: 1-Sep-1998
Publisher: 東海学園女子短期大学
Abstract: An investigation of microwave irradiation was undertaken to determine its effect on cookie quality. Cookie doughs were prepared from wheat flour, eggs, butter, and three kinds of sugars. A part of the prepared cookie dough was irradiated in a microwave oven for 1-5 mm and compared with the remaining cookie dough that was baked at 150 ~C for 2-14 mm in a conventional oven. Using fructose, the browning of the cookies developed most rapidly and most strongly. All of the cookies heated by microwave irradiation showed some partial browning in the center of the cookie, whereas those baked by conventional heating showed only surface browning. The amount of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), as an indication of flavor formation, was measured by HPLC in cookies with various sugars and in a model system consisting of fructose and β-alanine. The results showed that microwave irradiation also produced DDMP in cookies, and the DDMP amount in the cookie with fructose was the greatest among those of the three sugars.
URI: http://hdl.handle.net/11334/1326
Appears in Collections:第33号

Files in This Item:

File Description SizeFormat
KJ00000119189.pdf507.5 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback