Role of Process Parameters and Formulation in Susceptor‐Enhanced Microwave Baking of Frosted Pre‐Baked Bread

Although microwaveable foods are expanding, developments in the bakery category is limited due to challenges like lack of crust formation and browning when microwaved. These drawbacks can be addressed through active packaging such as the use of susceptor materials. The effects of power, time, and formulation were evaluated on the physicochemical parameters of bread samples heated by microwaves without (NSC) and with (SC) a susceptor package, and compared to conventionally baked breads. Additionally, the heating profiles were assessed under all microwave conditions, and empirical mathematical models were developed to describe this process. Time, power, and formulation were observed to have a significant effect ( p < 0.05) on the moisture content, weight loss, and texture parameters for both NSC and SC samples. In the case of the NSC samples, the variables also had a significant effect ( p < 0.05) on specific volume. The NSC samples showed significant differences ( p < 0.05) compared to the control samples (CF1 and CF2) in moisture content, weight loss, and specific volume. In contrast, no significant differences were found in the color parameters between the SC and control samples. Both models fit the experimental data correctly (R 2 > 0.99) for both cases (NSC and SC samples). Furthermore, the parameter k 1 and k 2 of the applied models were related to the heating rate of the samples. Microwaved breads in susceptor packaging materials were comparable to conventionally baked breads.