Effects of Baking Parameters on the White Layer Cake Quality by Combined Use of Conventional and Microwave Ovens

Abstract

The eflects of combined conventional and microwave oven baked white layer cake characteristics were studied. Two types of commercially milled wheatpour, white (A) and whole wheat (B), were used. The modified white layer cake making method was used for conducting the cake baking trials. R e conventional baking times (8 or I I min), microwave power (400 or 600 w) and microwave baking time (30, 40, or 50 s) were chosen as baking parameters. Conventional baking was applied to form the cake crust before baking with the microwave oven used to form the crumb of the cakes. The performance of combination baking was compared with the performance of conventional baking. The volume, bake loss, internal factors, and crust color of cakes were evaluated as quality characteristics. The bake losses of cakes using the combination of short oven

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

“…Physical properties of control (only RWF) and ALP-fortified plain (loaf) cakes such as height (cm), weight (g), volume (cm 3 ), and baking loss (%) were determined following the method of Bilgen et al [31]. Cake symmetry was determined one day after baking by AACC Baking Quality Method 10-91 [32].…”

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

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Silicone bakeware: does it deliver a better product?

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