Published as contribution No. 94-583-J, Kansas Agricultural Experiment Station.
Cake Baking in Conventional, Impingement and Hybrid Ovens
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 1, pages 188–191, January 1996
How to Cite
LI, A. and WALKER, C. E. (1996), Cake Baking in Conventional, Impingement and Hybrid Ovens. Journal of Food Science, 61: 188–191. doi: 10.1111/j.1365-2621.1996.tb14756.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/10/94; revised 5/26/95; accepted 6/22/95.
- cake baking;
White layer cakes were baked in three types of air impingement ovens, a hybrid (microwave/air impingement) oven, and a reel oven. Cakes were evaluated based on volume, crust color, and texture. Oven heat transfer rates were measured directly, and ranged from 22.8 to 84.8 J/s m2C° for top and from 17.4 to 110.9 for bottom surfaces, exposed in the different ovens, with the conventional reel oven having the lowest values. An RSM design was used to establish optimum baking conditions for each oven. For air impingement ovens, baking time was reduced by almost half but produced cakes very similar to those from the control (reel) oven. Incorporating microwaves enabled a further reduction in baking time, to one fourth. Cakes baked with microwaves had similar color, but had 15% less volumes and firmer textures than control cakes.