THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS

Date

2007-01-01

Author

Sakiyan, Ozge
Şümnü, Servet Gülüm
Şahin, Serpil
Meda, Venkatesh

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Microwave, Near infrared, Cake, Color, Hardness

URI

https://hdl.handle.net/11511/56028

Journal

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY

Collections

Department of Food Engineering, Article

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Citation Formats

O. Sakiyan, S. G. Şümnü, S. Şahin, and V. Meda, “THE EFFECT OF DIFFERENT FORMULATIONS ON PHYSICAL PROPERTIES OF CAKES BAKED WITH MICROWAVE AND NEAR INFRARED-MICROWAVE COMBINATIONS,” JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY, pp. 0–0, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56028.