Microwave, infrared and infrared-microwave combination baking of cakes

Sumnu G., Sahin S., Sevimli M.

JOURNAL OF FOOD ENGINEERING, vol.71, no.2, pp.150-155, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71 Issue: 2
  • Publication Date: 2005
  • Doi Number: 10.1016/j.jfoodeng.2004.10.027
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.150-155
  • Keywords: baking, cake, infrared, microwaves, physical properties, BAKED CAKES, FOODS, DOUGH, OVEN
  • Middle East Technical University Affiliated: Yes


The objective of the study was to compare the quality of cakes during baking in microwave, infrared (IR) and IR-microwave combination ovens. Quality parameters evaluated were weight loss, specific volume, firmness and colour of cakes. As control, conventionally baked cakes were used. Cakes baked in a microwave oven had the lowest quality. It was possible to achieve surface colour formation in cakes by IR and IR-microwave combination baking. IR-microwave combination baking reduced weight loss and firmness while it increased the volume of microwave baked breads. Halogen lamp-microwave combination oven produced cakes having similar firmness and colour values with conventionally baked ones. The best conditions for baking of cakes in IR-microwave combination oven was 5 min at 70% halogen lamp and at 50% microwave power levels. When an IR-microwave combination oven was used at this condition conventional baking time of cakes was reduced by about 75%. (c) 2004 Elsevier Ltd. All rights reserved.