Abstract
In order to study the role of irradiation in cake baking, irradiation levels on the upper, lower, and side surfaces of a cake and utensil were varied. This was done by increasing the reflectance of thermal radiation in an electric residential oven while controlling the average oven air temperature by thermostat setting. Irradia tion levels were measured using a cake‐pan radiometer. Cake moisture loss and bottom crust formation were increased during baking by increased radiation on the lower cake surface. Radiation increase on the upper cake surface caused a greater degree of browning of that surface. Lower surface browning was related to both increased moisture loss and smaller cake volume.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
