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Microwave technology in baking

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Advances in Baking Technology

Abstract

It is surprising that microwave heating has not met with greater success in the field of baking. There have been some success stories, but they are few. This is all the more surprising since the internal heating mechanism of microwave energy would seem ideal for the ever-expanding heat insulating foam in a dough. Some major advances have been made in the field but their commercial adoption has been poor. This is true for most of the realm of utilization of microwave heating for industrial purposes.

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Authors
  1. R. F. Schiffmann
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Editors and Affiliations

  1. ICI-Atkemix, Brantford, Ontario, Canada

    Basil S. Kamel

  2. Cincinnati, Ohio, USA

    Clyde E. Stauffer (Technical Foods Consultant) (Technical Foods Consultant)

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© 1993 Springer Science+Business Media Dordrecht

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Schiffmann, R.F. (1993). Microwave technology in baking. In: Kamel, B.S., Stauffer, C.E. (eds) Advances in Baking Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7256-9_11

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  • DOI: https://doi.org/10.1007/978-1-4899-7256-9_11

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-7514-0055-7

  • Online ISBN: 978-1-4899-7256-9

  • eBook Packages: Springer Book Archive

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