Effect of different starch on quality of cake baked with microwave

The effect of different starches on cake quality baked with microwave were studied by texture analysis and sensory evaluation. The results showed that the negative correlation of hardness of TPA parameter and the sensory score was significant (p<0.01) . If the value of hardness was among 200³00g, the sensory evaluation scores could reach more that 9 points. On the contrary, the value of adhesion and cohesion parameters was positively related to the sensory score (p<0.05) . Scores of sensory evaluation were 8 points or more when the value of cohesionwas greater than 0.77, elasticity value higher than 0.87, respectively. It was also indicated that the cake was too stick to be accepted when the value of adhesive was less than-20. The properties of cake were affected by the addition of different kinds of starch. Adding 1.5% (w/w wheat flour) waxy corn starch could make the cohesiveness value was up to 0.793 and the hardness value was reduced to 296.55g. It also improved the texture, making it softer. When adding 2% waxy corn starch, the weight loss was dramatically least. And no significant improvement was detected when indica rice starch was added.