Comparison of quality and staling of bread baked in convention, microwave and convection- microwave combination ovens

The main object of this study was comparison of quality and staling of bread baked in convention، microwave and convection- microwave combination ovens. Crumb and crust moisture content، hardness values، specific volume، height to diameter ratio، crumb to crust ratio، oven spring، porous، and starch retrogradation enthalpy of the breads were measured during the study. Also، micro - structure of breads were investigate، and sensory attributes of the samples by seven people evaluated. In combination oven height to diameter ratio، crumb to crust ratio and oven spring samples were comparable with breads baked in convection oven. Specific volume of bread baked in combination oven was lowest. Convection- microwave combination oven was partially solved retrogradation enthalpy of sample and decreased problem staling of bread baked in microwave، but still crumb moisture content breads baked in convection- microwave oven was low and hardness values of them was high Result of sensory evaluation showed formation and porosity of sample baked in convection oven insignificant difference (P≤0. 05) with ones baked in convection- microwave combination oven.