Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven

Abstract

Imaging, light microscopy and scanning electron microscopy were used to compare the microstructure of crumbs from pound cakes baked in a microwave or conventional oven. The microwave baking conditions for pound cake (240 W, 5 min) were established in previous research, conventional baked pound cakes were obtained using a swing oven at 180 °C for 40 min. Statistical differences in total cell, cell/cm 2 and mean cell area ( P⩽0.05) were observed in the image analysis. Cells from microwaved pound cake crumbs were 20% larger. However, factor shape was 0.81 for both microwave and conventionally baked crumbs, and crumbs from both oven types were similar in appearance. Light microscopy revealed birefringence in crumbs from both types of pound cakes. Scanning electron microscopy revealed that the conventionally baked product had a greater amount of protein matrix however; the matrix structure of the crumb was comparable between microwave-baked and conventionally baked pound cakes. In conclusion, our results suggest that the unique aspects of pound cake dough, including its high content of fat, sugar and moisture, make it well suited to microwave baking.