Cereal Chem 67:448-451   |  VIEW ARTICLE

Glass and Metal Pans for Use with Microwave- and Conventionally Heated Cakes.

B. A. Baker, E. A. Davis, and J. Gordon. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Temperature profiles and quality characteristics (batter specific gravity, weight loss, cross-sectional area, and symmetry) were evaluated in a lean cake formulation heated by microwave and conventional energy in metal and glass baking pans for the purpose of choosing one pan type for future studies. The statistical results showed that cakes baked in glass pans in microwave and conventional ovens had more similar cross- sectional areas and weight losses than their metal pan counterparts. Also, temperature profiles showed hottest edges and coolest centers for cakes baked in glass pans in both oven types.