title: Effect of microwave and conventional baking on yellow cakes.
abstract: The quality of yellow butter cakes was adversely affected by microwave cookery. Conventional cakes consistently received the highest sensory ratings. Cakes baked on a carousel in the microwave oven were evaluated as being equal or superior to cakes baked in the microwave without a carousel. Sensory evaluations for appearance and flavor were significantly higher, and values for shear resistance were significantly lower, indicating greater tenderness, for cakes baked in the microwave oven with a carousel compared to those manually turned. Although cakes baked in a conventional oven were superior in appearance, tenderness, mouth feel, flavor, and texture, cakes baked in the microwave oven were considered satisfactory.
mesh_terms: D003296:Cooking; D005502:Food; D008872:Microwaves