Temperature and Weight Loss Profiles of Model Cakes Baked in the Microwave Oven

摘要

Model cake systems were formulated with wheat and rice starches at hydration levels of 112.5/100 and 137.5/100 (flour weight basis) and baked in a microwave oven at power levels of 80/100 and 100/100. Temperature profiles and weight loss profiles of the cakes baked in the microwave oven were compared with those of the cakes baked conventionally. One cake was baked at a time, and three replications of each treatment were used. Center and edge temperatures of micro- wave cakes increased significantly with increasing moisture content of the batter and oven power.