Microwave, infrared and infrared-microwave combination baking of cakes
JOURNAL OF FOOD ENGINEERING, cilt.71, sa.2, ss.150-155, 2005 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 71 Sayı: 2
- Basım Tarihi: 2005
- Doi Numarası: 10.1016/j.jfoodeng.2004.10.027
- Dergi Adı: JOURNAL OF FOOD ENGINEERING
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.150-155
- Anahtar Kelimeler: baking, cake, infrared, microwaves, physical properties, BAKED CAKES, FOODS, DOUGH, OVEN
- Orta Doğu Teknik Üniversitesi Adresli: Evet
Özet
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.