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Effects of Microwave/Convection Baking and Pan Characteristics on Cake Quality
Author(s) -
STINSON C. T.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13871.x
Subject(s) - food science , microwave oven , microwave , convection , materials science , composite material , chemistry , mineralogy , meteorology , engineering , physics , telecommunications
The quality of devil's food cake baked in a microwave/convection oven using different oven conditions and pan characteristics was assessed by sensory and objective methods. The most important factors were the number of layers baked at a given time and the baking pan characteristics, followed by initial oven temperatures. Crust color, moistness and cake symmetry were affected by these conditions. For example, single layers received a lower sensory score and had sticky and less red crusts than double layers. Cakes baked in glass‐polyester microware pans were peaked, whereas those baked in aluminum pans were flat. Although slight differences in quality were found by both sensory and objective evaluations, all cakes were acceptable.