Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption

The use of microwaves (MWs) has been proposed as an energy-efficient method for reduc- ing checking. Along with understanding moisture distribution, it is essential to consider structural characteristics to explain how MWs reduce checking. The influence of MWs on these characteristics depends on the food matrix’s dielectric and viscoelastic properties, which vary significantly between fresh and pre-baked dough. This study investigates the effects of MW treatment applied before (MW-O) or after...