Abstract
By using the household superheated steam ovens, we investigated the effect of the steam injection on the qualities of sponge cakes.
The cakes were cooked with the automated baking program that injected steam during the final stage of baking for a short time. These samples had slightly harder and more brittle textures than the cakes without steam. Next, the cakes were baked with continuous steam by using a test model oven. They had a mound shape, a darker color, and harder outside and softer inside than the cakes baked automatically and without steam. In addition, the cooking period was reduced by half because the heat transfer coefficient of the oven was higher at the initial stage of heating. Therefore, it was concluded that continuous steam produced major differences on the cooking qualities of the cakes. However, the steam injected during the final baking period slightly affected the samples.
