Akademik Veri Yönetim Sistemi
JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, cilt.41, 2007 (SCI İndekslerine Giren Dergi)
The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse (TM), a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.