Abstract
Microwave heating is gaining relevance for cooking processes with faster heating speeds, shorter processing times and lower environmental impact than traditional heating (gas or electric ovens for bakery products). Dielectric properties of cookies dough (16.9% moisture content and 19.5% fat content, w.b., density of 650 kg/m3) were analysed for temperature (18-80°C) and microwave frequency (0.5-2.5 GHz). The penetration depth was calculated, and with the obtained results, the maximum thickness values for the cookies were 1.61 and 0.73 cm for 915 and 2450 MHz, respectively, to ensure enough wave penetration. The dough was cut into 8 cm diameter and 0.7 cm of thickness pieces and MW-baked at 360 W for 1.5 min. MW-baked cookies were compared with cookies from the same dough baked in an electric oven at 160°C for 12 min, being similar. MW baking time was shorter, which means the method has potential for this kind of dough.
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