Hill M, Reagan S P
J Am Diet Assoc. 1982 Jan;80(1):52-5.
The quality of yellow butter cakes was adversely affected by microwave cookery. Conventional cakes consistently received the highest sensory ratings. Cakes baked on a carousel in the microwave oven were evaluated as being equal or superior to cakes baked in the microwave without a carousel. Sensory evaluations for appearance and flavor were significantly higher, and values for shear resistance were significantly lower, indicating greater tenderness, for cakes baked in the microwave oven with a carousel compared to those manually turned. Although cakes baked in a conventional oven were superior in appearance, tenderness, mouth feel, flavor, and texture, cakes baked in the microwave oven were considered satisfactory.
微波烹饪对黄色黄油蛋糕的品质有不利影响。传统烘焙的蛋糕始终获得最高的感官评分。在微波炉中用转盘烤制的蛋糕被评定为与在没有转盘的微波炉中烤制的蛋糕相当或更优。与手动翻转烤制的蛋糕相比，在带转盘的微波炉中烤制的蛋糕在外观和风味的感官评价上显著更高，抗剪切力值显著更低，表明更嫩。尽管传统烤箱烤制的蛋糕在外观、嫩度、口感、风味和质地方面更优，但微波炉烤制的蛋糕也被认为令人满意。
