Effects of halogen lamp/microwave combination baking on the quality of cookies were studied in terms of texture, colour and spread ratio. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed using a rapid visco analyser. A combination halogen lamp/microwave cooker was used at a range of halogen lamp powers (60-80), microwave powers (20 and 30) and baking times (4.5-6.0 min). Control cookies were baked in a conventional rotary oven. Hardness of the cookies increased with increasing baking time and/or halogen power; microwave power also contributed to cookie hardness. Lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the halogen lamp/microwave baked cookies (P 0.05). Moisture contents decreased as the halogen lamp and/or microwave power level increased. The best halogen lamp/microwave baking conditions, leading to cookies with similar quality parameters to conventionally baked cookies, were exposure to 70 halogen lamp and 20 microwave power levels for 5.5 min. The baking time of these cookies was half that required for conventional baking.
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