BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN
(2021) 18th International Conference on Microwave and High Frequency Applications, AMPERE 2021 p.31-31- Abstract
- There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/8d1d7e4e-dd60-46e7-be52-b5c3a678d9b9
- author
- organization
- publishing date
- 2021
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- 4D, Baking, Bread, Flour, Gluten, In-situ, Microwave, Synchrotron X-ray microtomography
- host publication
- AMPERE 2021 Proceedings
- pages
- 1 pages
- publisher
- Rise, Research Institute of Sweden
- conference name
- 18th International Conference on Microwave and High Frequency Applications, AMPERE 2021
- conference location
- Virtual, Online
- conference dates
- 2021-09-13 - 2021-09-16
- external identifiers
-
- scopus:85124520579
- language
- English
- LU publication?
- yes
- id
- 8d1d7e4e-dd60-46e7-be52-b5c3a678d9b9
- date added to LUP
- 2022-04-12 10:13:02
- date last changed
- 2023-05-10 14:04:50
@inproceedings{8d1d7e4e-dd60-46e7-be52-b5c3a678d9b9, abstract = {{There is a need in food industry to produce high quality bread and bakery products with reduced energy use. Microwave baking provides fast volumetric heating and is significantly more energy efficient than conventional baking alone.}}, author = {{Isaksson, S. and Thorén, M. and Larsson, E. and Lorén, N. and Öhgren, C. and Rydholm, T. and Mokso, R. and Marone Welford, F. and Schott, F. and Hall, S. and Wäppling Raaholt, B.}}, booktitle = {{AMPERE 2021 Proceedings}}, keywords = {{4D; Baking; Bread; Flour; Gluten; In-situ; Microwave; Synchrotron X-ray microtomography}}, language = {{eng}}, pages = {{31--31}}, publisher = {{Rise, Research Institute of Sweden}}, title = {{BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN}}, year = {{2021}}, }