Temperature and weight loss profiles of model cakes baked in the microwave oven

Model cake systems were formulated with wheat and rice starches at hydration levels of 112.5% and 137.5% (flour weight basis) and baked in a microwave oven at power levels of 80% and 100%. Temperature profiles and weight loss profiles of the cakes baked in the microwave oven were compared with those of the cakes baked conventionally. One cake was baked at a time, and three replications of each treatment were used. Center and edge temperatures of microwave cakes increased significantly with increasing moisture content of the batter and oven power. Weight loss of the cakes was dependent on oven power, starch type and hydration levels. Cakes baked in the microwave oven had greater weight loss than the cakes baked in convection mode. Wheat starch cakes had greater volumes than rice starch cakes. Rice starch cakes were more tender than wheat starch cakes.


Differential scanning calorimetry determination of gelatinization rates in different starches due to microwave heating
Ndife, M; Şümnü, Servet Gülüm; Bayindirh, L (1998-01-01)
Wheat, corn and rice starch dispersions having water-starch ratios of 1.0:1.0, 1.5:1.0 and 2.0:1.0 (w/w) were heated in a microwave oven for 15 to 30 s and the degree of gelatinization was determined by differential scanning calorimetry. During 15 to 25 s of microwave heating, corn starch gelatinization rates were significantly lower and slower than wheat and rice starch rates. Beyond 25 s of heating no significant difference in the degree of gelatinization was detected. Microwave heating was nonuniform and...
Microwave, infrared and infrared-microwave combination baking of cakes
Şümnü, Servet Gülüm; Şahin, Serpil (2005-11-01)
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 wh...
Quality of Gluten-Free Bread Formulations Baked in Different Ovens
Demirkesen, Ilkem; Şümnü, Servet Gülüm; Şahin, Serpil (2013-03-01)
The objective of this study was to determine the effects of different tigernut flour/rice flour ratios (0:100, 5:95, 10:90, 15:85, 20:80, and 25:75) on quality of gluten-free bread formulations baked in infrared-microwave combination and conventional ovens. The degrees of the starch gelatinization of breads baked in different ovens were also compared. Conventionally baked breads prepared with tigernut flour/rice flour ratio of 10:90 and the infrared-microwave combination-baked breads prepared with tigernut/...
Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
Turabi, Elif; Şümnü, Servet Gülüm; Sumnu, Gulum; Şahin, Serpil; Rother, Matthias (Informa UK Limited, 2010-10-25)
In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90 degrees C at 2450 MHz. Moreover, thermal properties of these formulations were determined by using differential scanning calorimeter (DSC). Dielectric properties of cake batters were found to be dependent on cake formulation. Xanthan and guar gum containing cake batters had the highest dielectric constant and...
Dielectric properties of six different species of starch at 2450 MHz
Ndife, MK; Şümnü, Servet Gülüm; Bayindirli, L (1998-01-01)
Dielectric properties at 2450 MHz were determined for tapioca, corn, wheat, rice, waxymaize and amylomaize starches in granular (moisture content 1 and 13%) and in solution forms [starch-water ratio:1:1, 1:1.5, 1:2 (w/w)] at temperatures from 30 to 95 degrees C. Dielectric, properties were shown to be dependent on temperature, moisture content and starch type. The increase in moisture content increased dielectric constant and loss factor of all types of starches. Increasing temperatures decreased the dielec...
Citation Formats
S. G. Şümnü and L. Bayindirli, “Temperature and weight loss profiles of model cakes baked in the microwave oven,” JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, pp. 221–226, 1999, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/42696.