Treatment Foodstuff Procedure Parameter Quantities Reference
Baking Pound cake Conventional oven-baked (commercial electric oven at 180°C for 35 min.) Volume (cm3), Weight loss (g/100 g) 88.4 ± 5.5, 9.8 ± 2.0 [39]
Luminosity (L), Weight (g) 82.8 ± 0.4, 40.6 ± 0.95
Moisture (g/100 g), Water activity and Density (g/cm3) 36.2 ± 0.3 and 0.93 ± 0.005, 0.46 ± 0.02
Double-cycle microwave-baked (2450 MHz, with 1000 W) and 10 power levels) Volume (cm3), Weight loss (g/100 g) 98.3 ± 6.2, 19.3 ± 1.0
Luminosity (L), Weight (g) 84.5 ± 0.4, 36.3 ± 0.42
Moisture (g/100 g), Water activity and Density (g/cm3) 21.3 ± 0.67, 0.87 ± 0.004 and 0.37 ± 0.02
Madeira cake Convective-baked at (200 ± 1°C) Springiness (%), Firmness (N) 42.7, 3.21 [40]
Moisture content (kg/kgdb) 0.315
Microwave-baked (domestic microwave at 2450 MHz with power 100 to 900 W) Springiness (%), Firmness (N) 46.7, 2.52
Moisture content (kg/kgdb) 0.329
Bread Conventional-baked (preheating to the set temperatures (175, 200 and 225°C for 12, 13 and 14 min) Weight loss%, Specific 4.06, 1.60 [41]
Volume (ml/g)  
Firmness (N), color change (ΔE) 0.67, 47.7
Microwave baked 50% power for 2 min and 100% power for 1 min) Weight loss%, Specific 10.80, 2.04
Volume (ml/g)  
Firmness (N), color change (ΔE) 2.88, 3.0
Table 4: Physical properties of different food products after microwave and traditional baking.