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What is Microwave Innovations in Baking about?

This document discusses microwave technology in baking. It begins by providing background on the development of microwave ovens from the 1950s through the early 1990s. It then discusses some of the early experiments using microwave technology for baking bread in the 1960s and 1970s. The rest of the document discusses the advantages of microwave processing systems for baking, including increased speed, more uniform heating, and improved product quality compared to conventional baking methods. It also provide

Author

Edilyn Caldito

Language

EN