摘要：In this study, it was aimed to investigate the effects of different formulations and ovens on percent of pore area and pore size distribution of cakes. Variation of pore area and pore size distribution was determined by image analysis. Cakes were baked in microwave and infrared-microwave combination oven. For comparison, cakes were also baked in conventional oven. As different formulations, fat replacers , emulsifiers and different fat contents (0 % and 25 %) were used. Percent of pore area and volume index for all types of baking schemes were found to be dependent on the formulation. It was found that addition of malto dextrin to the formulation resulted in a more uniform structure for cakes baked in infrared-microwave combination. Cakes containing SimplesseTM which is a protein based fat replacer , baked in microwave and infrared-microwave combination oven were found to be the most porous cakes and had the largest pores.
