食品加工与技术杂志

抽象的

Textural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake

Ala’a H Al-Muhtaseb, Wendy McMinn, Emma Megahey, Gerry Neill, Ronnie Magee and Umer Rashid

The textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) of microwave-baked (250, 900 W) and convective-baked (200°C) Madeira cake were examined. Experimental texture profile analysis data revealed Madeira cake microwave-baked at 250 W to have the most favourable textural properties in terms of springiness and cohesiveness. In contrast, cake microwave-baked at 900 W exhibited the least favourable hardness, gumminess and chewiness characteristics. Modification of the batter formulation to include additional margarine improved the textural characteristics of the cake in terms of increased springiness and decreased hardness. However, an increase in the flour component was found to increase the cake hardness, gumminess and chewiness, and decrease the springiness and cohesiveness.