Microwave, infrared and infrared-microwave combination baking of cakes

Date

2005-11-01

Author

Şümnü, Servet Gülüm
Şahin, Serpil

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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%.

Subject Keywords

Baking, Cake, İnfrared, Microwaves, Physical properties

URI

https://hdl.handle.net/11511/47946

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2004.10.027

Collections

Department of Food Engineering, Article

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THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS Sakiyan, Ozge; Şümnü, Servet Gülüm; Şahin, Serpil; Meda, Venkatesh (2007-01-01) 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 w...
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Temperature and weight loss profiles of model cakes baked in the microwave oven Şümnü, Servet Gülüm; Bayindirli, L (1999-01-01) 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 moistu...
Bread baking in halogen lamp-microwave combination oven Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2004-01-01) The main objective of the study was to compare the effects of halogen lamp-microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. Halogen lamp-microwave combination oven reduced the conventional baking time of breads by about 75%. Microwave heati...

Citation Formats

S. G. Şümnü and S. Şahin, “Microwave, infrared and infrared-microwave combination baking of cakes,” JOURNAL OF FOOD ENGINEERING, pp. 150–155, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47946.