THE VARIATION OF COLOUR, TEXTURE AND VOLUME OF CAKES BAKED WITH MICROWAVE AND INFRARED-MICROWAVE COMBINATION

摘要

In this study, it was aimed to investigate the colour, texture and volume of different cake formulations during baking in microwave and infrared-microwave combination oven. To investigate the structural changes during baking, scanning electron microscope was used. A white layer cake batter was used in the experiments. In order to investigate the effect of fat and fat replacer, fat, maltodextrin or simplesse were added. The cake batters with different formulations were baked by using microwave oven and infrared-microwave combination oven. Cakes containing simplesse and baked in infrared-microwave combination oven had the highest specific volume. It was found that addition of maltodextrin ended up with higher voluminous cake samples than the samples with fat content. Variation of fat content did not affect volume of cakes baked in microwave oven. Simplesse containing cake samples baked in infrared-microwave combination oven had the highest ΔE (color change) values. For cake samples baked in different ovens, it was observed that as the fat content increased, hardness of the cake samples decreased.