Application of Microwaves to Reduce Structural Defects in Low-Fat Cookies.
Recently, the use of microwaves (MW) has been proposed as an efficient method for reducing the formation of surface cracks in foods. In addition to understanding moisture distribution, it is essential to consider the structural characteristics of the products to explain how MW reduce the development of cracks. The aim of a recent study, conducted by a group of Spanish researchers (Rodríguez et al., 2025), was to examine the effects of MW, applied either before (MW-O) or after (O-MW) conventional oven baking, on low-fat cookies.
The results suggest that MW treatment reduces the degree of cracking by eliminating differences in internal moisture content while simultaneously altering structural characteristics, as demonstrated by the increase in product thickness and hardness. The MW-O treatment was shown to eliminate the formation of surface cracks; however, it had negative effects on color, structure (increased hardness and work of fracture), and sensory quality. The degree of cracking in the O-MW samples is slightly higher than that of the MW-O samples, likely due to the resulting differences in structural properties (lower thickness, lower hardness, and lower fracture work).
The O-MW cookies were rated highest in terms of sensory qualities, with color 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 cookies. The O-MW treatment, on the other hand, does not alter energy consumption but reduces baking time by 14.4%. The increase in productivity, combined with the reduction in surface cracking and satisfactory sensory quality, indicates that the O-MW process is potentially beneficial for the baked goods industry.
Effect of Baking Time on the Microstructural Characteristics of Wheat Flour-Based Cookies.
The microstructural characteristics of wheat flour-based food products change during baking, which affects the product’s mechanical and physical properties, as well as its acceptability to consumers. The aim of a recent study conducted by a group of U.S. researchers (Nemati and Takhar, 2025) was to apply image processing and computational modeling techniques (Pore Network Modeling, PNM) to analyze changes in the microstructural properties of wheat flour-based cookies during baking. Specifically, for the experiment, the samples were baked in an oven set to 184±2°C for 10–60 minutes.
The authors state that three phases can be observed during the process: expansion, contraction, and subsequent expansion of the product’s structure. The total porosity of the samples ranged from 0.145 to 0.373, with the largest pores detected in the product baked for 20 minutes. Cookies baked for longer periods exhibited more interconnected pores than those baked for 10 minutes, allowing them to transport fluids at a higher rate. In conclusion, the image processing method proved effective for observing how the microstructural properties of the samples vary during baking. The data reported in this study can be usefully applied by the industry to modulate the quality of the finished product by adjusting process parameters.
References: Rodríguez et al., Foods, 14, 2025, 1–19; Nemati & P.S. Takhar, Journal of Food Science, 90, 2025, e17640.
