摘要：The effects of wheat, rice and corn starch on the quality of microwave baked cakes were investigated. Starches were added to the cake formulation at concentrations of 2.5 %, 5.0% and 7.5% (flour weight basis). No starch was added to control cakes. Cakes were baked in the microwave oven at 100% power for 8 minutes. Weight loss, volume index and uniformity index of cakes were determined. Wheat starch was found be the most efficient starch in affecting the change of weight loss, volume index and uniformity index. No statistical significant difference was determined between different starch concentrations.
