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A review on microwave baking of foods
Author(s) -
Sumnu Gülüm
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00479.x
Subject(s) - microwave , microwave heating , food products , defrosting , quality (philosophy) , flavour , materials science , process engineering , food science , computer science , engineering , mechanical engineering , chemistry , physics , telecommunications , quantum mechanics , air conditioning
Summary Microwaves interact with polar molecules and charged particles of food to generate heat. There are differences between the heating mechanisms of microwave and conventional heating. The use of microwave heating has the advantage of saving energy and time, improving both nutritional quality and acceptability of some foods by consumers. Microwave ovens are successfully used both in homes and in the food service industry. However, there are still problems in perfecting microwave baking, therefore it is a popular research area. The main problems found to occur in microwave‐baked food products are low volume, tough or firm texture, lack of browning and flavour development. Recent studies aim to improve the quality of microwave‐baked products. This article reviews the basic principles of microwave baking, problems commonly occurring in microwave‐baked products and finally studies published concerning microwave‐baked products.