METHOD OF BAKING

Abstract: In a method of baking using an open face container a radio frequency field is applied between the container and the material to be baked therein in order to enhance the heating of the material and thus shorten the baking time. The method can be used in a conventional oven of, for example, the convection type.

Description: This invention relates to a method of baking. To have market appeal bread must have its traditional brown crust, and thus any method and apparatus used for baking bread must be such as to provide such a brown crust. In particular, the container used to contain the basic dough during baking must have heat transfer properties which permit the formation of an acceptable brown crust. In the United Kingdom bread is generally produced as 1lb or 2lb rectangular loaves each produced in an individual container, called a tin, made of mild steel, from which the loaf is removed only at the end of baking. The use of microwave energy for baking (see GB-A-1 533 970) and for cooking is now common, but, as will be appreciated, there are still problems in conjunction with conventional bread baking methods in view of the mild steel tins used to contain the basic dough for baking. If microwave energy is to be used then it will be necessary to provide a container for the basic dough, which is able to withstand the baking temperatures, ie. 250°C, transparent to microwaves, and cheap, and no such container has yet been found. It is known to use radio frequency energy in food thawing (see US-A-4 333 521) for use in a refrigeration appliance and furthermore in the cooking of, for example, biscuits and breakfast cereals, which are self supporting items and which can thus be carried through the radio frequency energy heating means on non-metal conveyor belts. However, radio frequency energy has not been considered suitable for use in baking in view of the shielding effect of the metal tins used, and the high probability of electrical discharges occuring. According to this invention there is provided a method of baking in which material to be baked is baked in baked in a metal container having an open face, including the steps of locating the container with the material therein between a high voltage electrode and a grounded electrode, providing a radio frequency electric field between said electrodes, the open face of the container being directed towards the high voltage electrode and the container being connected to the grounded electrode, and raising the temperature of the air around said container to heat said container and permit the formation of an acceptable known crust on said material. With the method of this invention the radio frequency field is nominally normal to the open face of the container containing the material to be baked. The field will be distorted by the metal of the container, but since at radio frequency the major contributor to heating is the ionic conductivity of the material to be baked, and since such materials, eg. bread doughs or the like, are wet and contain salt and thus have a high ionic conductivity, the distortion of the field is such less than would be the case with an empty container. If a flat topped baked product is required then the container can be closed by means of a non-metalic lid of, for example, a reinforced polymer material capable of withstanding baking temperatures (220-250°C), to contain the material to be baked. A metallic lid cannot be used since this would shield the material to be baked from the radio frequency field. The steps of the method of this invention can be used during the whole or only part of a conventional baking process, the air temperatures obtained being between 220°C and 250°C with an inherent additional radiant component provided by the surface temperatures of the electrodes and heater assemblies used. Because of the metal containers used a field pattern develops which sets a ratio of height to plan areas for the containers that cannot be exceeded. However, standard baking tins are below this limit. The high voltage electrode can be a simple perforated plate through which air passes to provide convection in the baking apparatus, the plate possibly constituting a nozzle array as found in conventional convection ovens. Containers can be processed individually or otherwise a plurality of containers can be secured together and to the grounded electrode which can be a conveyor belt in the case of a travelling oven.

Claims: A method of baking in which material to be baked is baked in a metal container having an open face, including the steps of locating the container with the material therein between a high voltage electrode and a grounded electrode, providing a radio frequency electric field between said electrodes, the open face of the container being directed towards the high voltage electrode and the container being connected to the grounded electrode, and raising the temperature of the air around said container to heat said container and permit the formation of an acceptable known crust on said material. A method as claimed in Claim 1, in which the radio frequency field has a power density of the order of 6kW/m². A method as claimed in Claim 1 or Claim 2, in which the radio frequency field has a frequency of 27.12MHz. A method as claimed in any preceding claim, including the step of covering the material to be baked with a non-metallic lid prior to baking.

Inventors: JONES, PETER LESLIE
Applicants: ELECTRICITY ASSOCIATION SERVICES LIMITED
Application year: 1987
Main classification: A21B2
IPC codes: A21B2, H05B6