Microwave cake-baking: Evaluation of the performace of commercial cake mixes and effect of recipe modification

Abstract:

Cakes are one of the most popular bakery products. At home, they are normally made using cake mixes. In Mexico, consumer studies have reported that a major drawback in the home making of cakes is the use of the oven. The “starting” of the oven (natural gas or butane) is perceived by many consumers as “dangerous”; in addition, the heat oven dissipation makes the baking process “uncomfortable”, especially in the summer months. The objective of the study was to evaluate the microwave baking performance of 4 commercial high-sugar chocolate mixes. The effect of some recipe modifications in the microwave baking performance of a vanilla cake mixes was also investigated. In the first part of the study, the label directions were used. The batter was placed in a silicone mould and baked in a household microwave oven under a previously defined condition. A control cake was made using a conventional oven for each cake mix. In the second part, 9 different recipe variations were evaluated for a single vanilla cake mix. The following variables were measured: Batter density, cake density, moisture, height, symmetry using standard AACC methodology. Overall acceptability was measured using a five point hedonic scale using a panel of 8 women. Microwave baking of commercial chocolate cake mixes produced cakes with sensory acceptability values from 2.8 to 4.8. Two brands produced cakes with acceptability scores non-significantly different from their control. Microwave cakes tended to have higher moisture and density values than their controls. Increasing the oil or adding extra flour to the recipe had positive effects in cakes attributes. These …

Año de publicación:

2005

Keywords:

Fuente:

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