IJIRCSTJournal International Journal of Innovative Research in Computer Science and Technology I S Volume 9 Issue 5 Management English September - October 2021 N N Y 2022 03 01 Computer Sciences A Review on Microwave Baking of Foods English Y 119 122 Garima Awasthi English Y https://doi.org/10.55524/ijircst.2021.9.5.25 Microwaves communicate with polar atoms and charged particles of food to produce heat. There are contrasts between the warming instruments of microwave and traditional warming. The utilization of microwave warming enjoys the benefit of saving energy and time, working on both nourishing quality and agreeableness of certain food varieties by purchasers. Microwaves are effectively utilized both in homes and in the food administration industry. Be that as it may, there are still issues in consummating microwave baking, along these lines it is a well-known exploration region. The fundamental issues found to happen in microwave-prepared food items are low volume, intense or firm surface, lack of caramelizing and flavour improvement. Ongoing investigations intend to work on the nature of microwave-prepared items. This article surveys the fundamental standards of microwave baking, issues ordinarily happening in microwave-prepared items lastly studies distributed concerning microwave baked items. English Browning, Bread, Cake, Microwave-Baked Products. https://ijircst.org/abstract.php?article_id=750