Effect of two-cycle microwave baking on orange pound cake

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

Producción científica: Contribución a una conferenciaArtículorevisión exhaustiva

Resumen

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).

Idioma originalInglés
Páginas89-92
Número de páginas4
EstadoPublicada - 2013
Evento14th International Conference on Microwave and High Frequency Heating, AMPERE 2013 - Nottingham, Reino Unido
Duración: 17 sep. 201319 sep. 2013

Conferencia

Conferencia14th International Conference on Microwave and High Frequency Heating, AMPERE 2013
País/TerritorioReino Unido
CiudadNottingham
Período17/09/1319/09/13

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