Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

BREAD PROPERTIES AND BAKING TECHNOLOGY - PREPARATIONS FOR AN INSITU TIME-RESOLVED 4D SYNCHROTRON X-RAY TOMOGRAPHY STUDY USING A COMBINATION MICROWAVE OVEN

Isaksson, S. ; Thorén, M. ; Larsson, E. LU ; Lorén, N. ; Öhgren, C. ; Rydholm, T. ; Mokso, R. LU ; Marone Welford, F. ; Schott, F. LU and Hall, S. LU , et al. (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:
author
; ; ; ; ; ; ; ; and , et al. (More)
; ; ; ; ; ; ; ; ; and (Less)
organization
publishing date
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}},
}