Microwave Baking of Bread

Abstract

The development of a laboratory microwave thermal baking technique was the focus of this study. A solution to the problem of microwave baking bread in metal baking pans was to cut holes in the sides and bottoms of the pans to allow microwaves to pass through. This improved heating uniformity inside the loaf while the high thermal conductivity of the metal enabled good crust formation. The holes were small enough to retain dough when the pans were lined with baking paper