| 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 |
|
