Effect of two-cycle microwave baking on orange pound cake

A. Ortiz-Moreno; L. Valadez-Carmona; R. M. Cortez-García; M. E. Sánchez-Pardo

Effect of two-cycle microwave baking on orange pound cake

A. Ortiz-Moreno, L. Valadez-Carmona, R. M. Cortez-García, M. E. Sánchez-Pardo

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to conference › Paper › peer-review

Abstract

Mexico's white and sweet bread consumption is nearly 33 kg per capita in which pound cake also called "panque" represents 7% of sweet bread consumption. Recently microwaves has been used for bread baking, nevertheless researchers have reported bread's accelerated staling due to a higher moisture loss compared with conventional baking. The aim of the present work was to evaluate the effect on the volume of a pound cake baked in a two-cycle microwave oven added with 13% orange by-products. The pound cake baked in two-cycle microwave oven achieved larger volume (74±2 cm³) than pound cake conventionally baked (65± 2 cm³) and softer texture (0.76±0.15 kg/cm²) than the conventionally baked (1.26±0.15 kg/cm²).

Original language	English
Pages	89-92
Number of pages	4
State	Published - 2013
Event	14th International Conference on Microwave and High Frequency Heating, AMPERE 2013 - Nottingham, United Kingdom Duration: 17 Sep 2013 → 19 Sep 2013

Conference

Conference	14th International Conference on Microwave and High Frequency Heating, AMPERE 2013
Country/Territory	United Kingdom
City	Nottingham
Period	17/09/13 → 19/09/13

Keywords

Baking
Orange pound cake
Texture
Two- cycle microwave
Volume

Cite this

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T1 - Effect of two-cycle microwave baking on orange pound cake

AU - Ortiz-Moreno, A.

AU - Valadez-Carmona, L.

AU - Cortez-García, R. M.

AU - Sánchez-Pardo, M. E.

PY - 2013

Y1 - 2013

N2 - Mexico's white and sweet bread consumption is nearly 33 kg per capita in which pound cake also called "panque" represents 7% of sweet bread consumption. Recently microwaves has been used for bread baking, nevertheless researchers have reported bread's accelerated staling due to a higher moisture loss compared with conventional baking. The aim of the present work was to evaluate the effect on the volume of a pound cake baked in a two-cycle microwave oven added with 13% orange by-products. The pound cake baked in two-cycle microwave oven achieved larger volume (74±2 cm3) than pound cake conventionally baked (65± 2 cm3) and softer texture (0.76±0.15 kg/cm2) than the conventionally baked (1.26±0.15 kg/cm2).

AB - Mexico's white and sweet bread consumption is nearly 33 kg per capita in which pound cake also called "panque" represents 7% of sweet bread consumption. Recently microwaves has been used for bread baking, nevertheless researchers have reported bread's accelerated staling due to a higher moisture loss compared with conventional baking. The aim of the present work was to evaluate the effect on the volume of a pound cake baked in a two-cycle microwave oven added with 13% orange by-products. The pound cake baked in two-cycle microwave oven achieved larger volume (74±2 cm3) than pound cake conventionally baked (65± 2 cm3) and softer texture (0.76±0.15 kg/cm2) than the conventionally baked (1.26±0.15 kg/cm2).

KW - Baking

KW - Orange pound cake

KW - Texture

KW - Two- cycle microwave

KW - Volume

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M3 - Artículo

SP - 89

EP - 92

T2 - 14th International Conference on Microwave and High Frequency Heating, AMPERE 2013

Y2 - 17 September 2013 through 19 September 2013

ER -

Effect of two-cycle microwave baking on orange pound cake

Abstract

Conference

Keywords

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