Title

Silicone bakeware: does it deliver a better product?

Abstract

Current research on the effectiveness of silicone bakeware is extremely limited; trade journals, magazine articles and newspapers are the only available sources of information on this topic. This literature claims that silicone bakeware is nonstick with ease of product removal and cleaning and provides for even heat distribution. The purpose of this work is to evaluate these claims and to compare the quality of silicone-baked items to similar items baked in standard bake pans using visual, physical and sensory evaluation techniques. The results of this study determine that cake products baked in traditional metal bakeware showed better crust color and texture development and delivered a moister product. The silicone bakeware produced a cake with greater volume.

Publication Date

2-2007

Journal Title

Journal of Foodservice

Publisher

Wiley

Digital Object Identifier (DOI)

10.1111/j.1745-4506.2007.00045.x

Document Type

Article