Abstract
The main objective of this study was to optimize processing conditions during halogen lamp–microwave combination baking of cake by using response surface methodology. The independent variables were the power of the upper halogen lamp (50, 60, and 70%), the power of the lower halogen lamp (50, 60, and 70%), the power of the microwaves (30, 40, and 50%), and the baking time (4, 5, and 6 min). Weight loss, specific volume, color, and the texture profile of the cakes were determined. The upper halogen lamp power, the microwave power, and the baking time were found to have a significant effect on the weight loss, the specific volume, and the firmness of the cakes. Cakes baked for 5 min at 60% upper halogen lamp power, 70% lower halogen lamp power, and 30% microwave power had quality comparable with conventionally baked ones, except for color. By the usage of a halogen lamp–microwave combination oven it was possible to obtain high-quality cakes by reducing the conventional baking time by about 79%.
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