THE VARIATION OF GELATINIZATION DEGREE OF CAKES BAKED WITH MICROWAVE AND INFRARED-MICROWAVE COMBINATION

摘要

In this study, it is aimed to determine the variation of gelatinization degree and gelatinization temperature of cakes, containing no fat and 25% fat, during baking in microwave and infrared-microwave combination oven. A white layer cake batter recipe containing 100% cake flour, 100% sugar, 12% non-fat dry milk, 9% egg white powder, 3% salt, 5% baking powder and 90% water was used in the experiments. To determine the gelatinization degree, Differential Scanning Calorimeter was used. When the gelatinization degree of cake samples were investigated, it was concluded that an increase in baking time resulted in an increase in the gelatinization degree for both microwave and IR-microwave combination baking. Addition of fat to the formulation caused higher gelatinization degree for both baking types. When the weight loss in other words moisture loss data of the samples were examined, it was found that the cake samples with higher fat content experienced lower weight loss. This means they have higher moisture content. The presence of water in the structure increases the gelatinization degree. It was observed that as baking time incresed the gelatinization temperature shifted to right for both baking types. When the gelatinization temperatures of samples baked with two different ovens were compared, it can be concluded that the samples baked with infrared-microwave combination oven experienced higher gelatinization temperatures.