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Due to the particularity of microwave heating, the simple use of microwave as a heat source is not conducive to the formation and coloring of the baked product skin. It has the advantage of greatly saving the time required for baking and shortening the baking process. If combined with other means, such as microwave baking, after baking for 4-5 minutes at a high temperature of 200-300 ° C, it can compensate for the lack of surface formation and browning. Microwave energy can be used either in conjunction with conventional methods or after conventional methods. The frequencies of microwaves currently used for baking are 915 MHz and 2,450 MHz. 
When the fermented noodle product is processed by microwave baking, the quality requirement for the baking flour can be lowered. Microalba baking can improve high amylase content (vigor), and low protein content flour is not suitable. For example, high amylase content will cause high degradation of starch, resulting in small bread size, poor elasticity, and dry and hard bread crumbs. Microwave processing can rapidly heat the dough, thereby accelerating the production of carbon dioxide and the formation of water vapor, thereby achieving a higher volume ratio. In addition, the temperature rises rapidly, reducing the time of enzyme action and avoiding excessive degradation of starch.
Microwave-baked whole-grain bread, rye bread, and high-protein flour bread can reduce baking time for the same fermentation time. However, microwave baking does not have caramelization, nor does it cause the product to produce aromatic compounds and browning.
When microwaves are used as the baking means, the formulation of the dough needs to be properly adjusted and cannot be similar to the conventional formula. It is also possible to develop many new food varieties using microwaves, such as fried dough. The original processing method is to fry. After microwave baking, it is only necessary to dry the surface for a short time, then bake it with microwave. This will reduce the oil content of the product by 25%. Many studies have shown that although microwave baked products have a certain influence on sensory quality, they still have the following advantages:
1 The same formula, microwave baked products have higher nutritional value than traditional baked products.
2 Microwave baking can greatly shorten the processing time. For example, the total time for processing 1 kilogram of bread is only 7-8 minutes.
3 microwave equipment covers a much smaller area.
2, microwave baking in other applications
(1) Burning and frying
Microwave burning and frying are mainly used for poultry, mince pies, bacon, pasta, convenience foods, reheating products, etc. In general, 2.5 kW 2450 MHz microwave processing equipment is used. If it is a certain scale of production, it needs to use 80 kW 2450 MHz, 50 kW 2450 MHz microwave processing equipment.
(2) Nut baking
In recent years, microwave energy application technology is widely used in the baking of dried fruits such as melon seeds, peanuts, walnuts, almonds, chestnuts, and peeling of peanuts and chestnuts. Compared with the traditional production method, the microwave-baked dried fruits are crispy and delicious, the particles are puffed and full, the color is natural, the appearance is beautiful, and the insecticidal sterilization effect is obtained. When processing nuts with microwave treatment, in addition to overcoming the shortcomings of traditional baking and overheating, the nuts themselves become brittle, they can also increase their fragrance and extend the shelf life, which not only improves the environment, but also improves the quality of the products.
3. Microwave baking characteristics
(1) High energy conversion efficiency and fast heating
The microwave directly feeds the material medium, and the heater box itself absorbs energy, so the energy is fully utilized, and the microwave energy conversion efficiency is generally above 70%, which is 2-5 times higher than the conventional method. From the point of view of energy conversion efficiency, it is especially suitable for dry drying (drying) and baking of food in the fourth chapter. 65.20% or less of materials. The penetration of microwaves allows the surface and interior of the material to be heated simultaneously, which is an unparalleled advantage of conventional methods to ensure product quality.
(2) Small baking temperature difference
When microwave baking, the parts of the material generally permeate electromagnetic waves uniformly to generate heat, and there is no large temperature difference in conduction heating, which can greatly improve the uniformity of baking.
(3) The penetrating effect and rapid heating effect of the expanding microwave, so that the water molecules inside the material are rapidly vaporized to achieve the puffing effect. The shellless melon seeds can be more than doubled, and the puffing rate is above 98%, showing that the particles are even and full and the quality is good.
(4) Low temperature sterilization, less loss of nutrients
Microwave sterilization is carried out under the dual effects of thermal and non-thermal effects of microwaves. Compared with conventional temperature sterilization, satisfactory sterilization and sterilization effects can be obtained at lower temperatures and in a shorter period of time. The general sterilization temperature is about 80 ° C, the treatment time is 3-5 minutes, and the nutrients can be maintained to a large extent. For the maintenance of vitamin C, conventional heat-treated fruits and vegetables are 46% -50%, microwaves can reach 60% - 90%; for vitamin A maintenance, conventional heat treatment is 58%, while microwave treatment reaches 84%, and does not affect the original It has a flavor and is a good means for deep processing of fruits and vegetables and obtaining green food.
(5) Easy to use and operate
Both microwave power and conveyor speed can be adjusted steplessly. The microwave power can be continuously and smoothly adjusted from zero to the rated value to control the output and quality of the product and adapt to the requirements of the food process specification. There is no thermal inertia in the microwave energy, which can be opened and stopped immediately, and the quality of the equipment is easy to control and the degree of automation is high.
(6) Improve the production environment
Microwave equipment has no residual heat radiation, no dust and noise pollution, which greatly improves the production environment and is easy to achieve food hygiene production requirements.
Apple are native to central and southeastern europe, central and western asia, and xinjiang in china.later, the romans began cultivation and grafting.in the 18th century, j.b. Montessori and t.a. Used natural hybridization to select and breed seedlings and gradually promoted cultivation.
Apples are native to central and southeastern Europe, Central and western Asia, and Xinjiang in China.In Europe, m. P.Cato recorded varieties of apple in 300 BC.Later, the Romans began cultivation and grafting.In the 18th century, J.B. Montessori and T.A. used natural hybridization to select and breed seedlings and gradually promoted cultivation.After the discovery of the New World, European immigrants brought apples to America, where many new varieties were bred.Japan introduced apples from Europe and America during the Meiji Restoration.Since then, Oceania, Africa have also been introduced into the apple.Over the past hundred years, the world's five continents have apple cultivation.The earliest Europeans had eaten, improved and bred apples, some of which were seen more than 2,000 years ago, and hundreds of varieties were known in Europe before the colonization of the Americas.With the wave of immigrants to North America, seedling apple varieties spread everywhere, becoming itinerant ambassadors for local legends who played a major role in the spread of the apple