Abstract
ABSTRACTMicrowave energy was evaluated as a means of baking high‐ratio white‐layer cakes by considering the effects of various processing conditions and amounts of ingredients. Minimal water in cakes baked with microwave energy did not result in surface collapse as with cakes baked by conventional means. As the amount of monocalcium phosphate monohydrate in the baking powder blend was increased, volume and specific volume decreased and crumb firmness and internal score increased. There was no evidence of any significant internal nor surface batter flow in the conventional cake, while in the microwave cake considerable batter flow was observed on the surface and internally in the upper central regions of the cake. Scanning electron micrograph showed differences in cell structure between both types of cake. The cells in the center of the cake baked with microwave energy were more irregular and had thicker cell walls than the conventional cake.
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