Bread baking method comprises heating dough using combination of microwave or radiowave energy and radiant or convection heat

摘要

#CMT# #/CMT# The dough is heated using a combination of microwave and/or radiowave energy on the one hand and radiant and/or convection heat on the other hand. #CMT# : #/CMT# A method for baking foodstuffs, especially bread or the like, comprises heating the foodstuff (preferably bread dough) using a combination of microwave and/or radiowave energy on the one hand and radiant and/or convection heat on the other hand. #CMT#USE : #/CMT# For baking bread, as well as bread rolls, tart or cake bases or biscuits. The bread is preferably of the type with a soft center and crispy crust. #CMT#ADVANTAGE : #/CMT# Bread with a good texture, taste and smell is obtained via a quicker and less energy-intensive baking process. #CMT#FOOD : #/CMT# The foodstuff is initially heated using microwave and/or radiowave energy and then heated with radiant and/or convection heat. The foodstuff is heated simultaneously using microwave and/or energy and radiant and/or convection heat during at least part of the baking process. The dough is exposed to a temperature greater than 160[deg]C during baking, which is carried out in a preheated oven. The dough, which contains a rising agent, is placed in baking molds, stored in a refrigerator, freezer or so-called rising-arresting cupboard and optionally heated with microwave energy to start the rising process and then the risen dough is heated, optionally in baking molds, using the above heating process before finally the bread is removed from the molds. The rising process is preferably started by heating the dough to a temperature greater than 20[deg]C before the actual baking process, using microwave and/or radiowave energy.