Effect of microwave and conventional baking on yellow cakes
Hill, M.; Reagan, S.P.
Journal of the American Dietetic Association 80(1): 52-55
1982
ISSN/ISBN: 0002-8223 PMID: 7056964 Document Number: 187361
The quality of yellow butter cakes baked in microwave ovens with and without turntables and in a conventional electric range was compared. Indicators of quality included volume and shear (tenderness) determination and weight loss measurements performed on the day of baking. Sensory evaluations also were conducted using taste panels. Five sensory characteristics were rated: appearance, texture, tenderness, mouth feel, and flavor. Results indicated that the quality of cakes was adversely affected by microwave baking. Conventionally-baked cakes consistently received the highest sensory ratings, although those baked in microwave ovens were rated satisfactory. Sensory appraisals of appearance and flavor, and objective measurements of tenderness, were significantly higher for cakes baked in the microwave oven with a carousel compared to cakes manually turned after 3 minutes of cooking in the microwave without a carousel. Differences in volume and in the amount of moisture lost in baking were not significant. (nm)