In recent times, the use of microwaves (MW) has been proposed as an efficient method for reducing the formation of surface cracks in food. In addition to understanding the distribution of moisture, it is essential to consider the structural characteristics of the products in order to explain how MWs reduce the development of cracks.
The aim of a recent study, carried out by a group of Spanish researchers (Rodríguez et al., 2025), was to examine the effects of MWs, applied before (MW-O) or after (O-MW) baking in a conventional oven, on low-fat biscuits.
The results suggest that MWs reduce the degree of cracking by eliminating differences in internal moisture content while, at the same time, modifying the structural characteristics, as evidenced by the increase in the product’s thickness and hardness. The MW-O treatment was shown to eliminate the formation of surface cracks, but had negative effects on colour, texture (increased hardness and fracture work) and sensory quality. The degree of cracking in the O-MW samples is slightly higher than in the MW-O samples, probably due to the different structural properties that result (less thickness, less hardness and less work to fracture). The O-MW biscuits were found to be the most popular from a sensory point of view, with colour and texture similar to the control samples. The MW-O treatment reduces total energy consumption by 16.4% and baking time by 25.0%. For manufacturers, these improvements could offset the lower quality of the biscuits. The O-MW treatment, on the other hand, does not alter energy consumption, but reduces baking time by 14.4%. The increase in productivity, together with the reduction in the formation of surface cracks and the satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry.
Bibliographic references: R. Rodríguez et al., Foods, 14, 2025, 1-19.
