摘要：The effects of different types of starches and emulsifiers and fat contents on the retardation of staling of microwave baked cakes were investigated. The study is divided into two parts. First, the effects of five different starch types (corn, potato, waxy corn, amylomaize, and pregelatinized starches) on the retardation of staling of microwave baked cakes were determined. As a control, cakes formulated without any starch or emulsifier addition were baked in microwave oven for 1.5 min. Also, cakes with the same formulation were baked in conventional oven at 175ºC for 25 min. For the first part of the study, pregelatinized starch was chosen as the most effective starch type. In the second part, the effects of different types of emulsifiers (DATEM, Lecigran and Purawave) and different fat contents (50%, 25% and 0%) on the staling of microwave baked cakes were studied. Weight loss, firmness, and soluble starch content of the cakes were used as the indicators of staling criteria. DATEM and Purawave were the most effective emulsifier types. Formulations with 25% fat content plus Purawave or DATEM were chosen as the most effective formulations to prevent staling and give highest quality.
