Journal of Microwave Power and Electromagnetic Energy (JMPEE)
TITLE	The Effect of Different Formulations on Physical Properties of Cakes Baked with Microwave and Near Infrared-Microwave Combinations [PDF]
AUTHORS	O. Sakiyan, G.Sumnu, S. Sahin and V. Meda 2007 41 1 20-26
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Abstract The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing SimplesseTM, a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.