Sumnu G, Ndife M K, Bayindirli L
Middle East Technical University, Food Engineering Dept., Ankara-Turkey.
J Microw Power Electromagn Energy. 1999;34(4):221-6. doi: 10.1080/08327823.1999.11688409.
Model cake systems were formulated with wheat and rice starches at hydration levels of 112.5% and 137.5% (flour weight basis) and baked in a microwave oven at power levels of 80% and 100%. Temperature profiles and weight loss profiles of the cakes baked in the microwave oven were compared with those of the cakes baked conventionally. One cake was baked at a time, and three replications of each treatment were used. Center and edge temperatures of microwave cakes increased significantly with increasing moisture content of the batter and oven power. Weight loss of the cakes was dependent on oven power, starch type and hydration levels. Cakes baked in the microwave oven had greater weight loss than the cakes baked in convection mode. Wheat starch cakes had greater volumes than rice starch cakes. Rice starch cakes were more tender than wheat starch cakes.
采用小麦淀粉和大米淀粉，在水合水平为112.5%和137.5%（基于面粉重量）的条件下制作蛋糕模型体系，并在微波炉中以80%和100%的功率水平烘焙。将微波炉烘焙蛋糕的温度曲线和失重曲线与传统烘焙蛋糕的进行比较。每次烘焙一个蛋糕，每个处理重复三次。随着面糊含水量和烤箱功率的增加，微波炉蛋糕的中心和边缘温度显著升高。蛋糕的失重取决于烤箱功率、淀粉类型和水合水平。微波炉烘焙的蛋糕比对流模式烘焙的蛋糕失重更大。小麦淀粉蛋糕比大米淀粉蛋糕体积更大。大米淀粉蛋糕比小麦淀粉蛋糕更嫩。
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