Radiation heating oven or convection oven?

Radiation heating oven or convection oven?

Although cookies may turn brown and yellow during baking, the color change here refers only to a darkening of the surface and a reduction in reflectance.

The change in color is caused by several reasons. The Maillard reaction, a non-enzymatic browning that involves an interaction between reducing sugars and proteins, produces an attractive brown-red color.

This reaction occurs at 150~160°C and only in the presence of moisture.

It is not possible to reheat a baked biscuit so that the surface of the Maillard reaction can effectively add color.

It can be seen that radiation heating is more important than convection heating for the biscuit surface to reach high temperature when it is relatively humid.

Color formation is also often accompanied by dextrinization of starch and caramelization of sugar. When the temperature is higher, the cookies will burn.

It can also be seen that if the cookie structure is very sparse, the water migration to the surface is slow, so the surface temperature is locally increased, so it is easier to color.

Therefore, a puff dough with a high degree of expansion is easier to get color than a puff dough with a dense structure.

Excess base, usually caused by too much sodium bicarbonate in the recipe, can turn the entire biscuit structure slightly yellow, a product that is extremely undesirable when no other colour is present.

As the drying continues,the coloring caused by the above changes develops in the thinner or more exposed parts of the biscuit and the taste becomes bitter. If this change continues to develop throughout the biscuit, a condition called "burnt" can occur. The dried biscuits tasted bitter and unpalatable.

Sinobake offers different kinds of ovens which suitable for baking specific kinds of biscuits and cookies. If you have any inquiry on biscuit oven, please contact us for getting more details.

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Tanveer Chaudhry

C- Suite Executive | Consultant Biscuit Manufacturing | People Management | Operations & Manufacturing Excellence | Zero loss approach | Focus on cost | High performance system |

2 年

In this case as of the picture you need to choose a good Oven operator not a good oven!!!!

Bob Parker

Bakery Consultant/Owner BTS-International

2 年

Why not use the Zone Integrity Dampers ??

Thanks for sharing

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