Microwave baking of cereals is a method of drying and roasting cereals using microwave energy. The wavelength of microwave is about 1×103μm~1×106μm. When the microwave is irradiated to the heated material, the molecules inside the material will collide violently, causing the temperature of the material to rise, the water to evaporate and dry.

Microwave baking has many advantages over traditional baking methods. First of all, microwave baking can heat the grains evenly, avoiding local overheating or sandwiching that may occur in traditional baking methods. Secondly, microwave baking can set different parameters according to different materials to achieve the best baking effect. In addition, microwave baking also has insecticidal and sterilizing effects, which can improve the hygienic quality of grains.

When baking cereals in the microwave, you need to pay attention to the following points. First of all, ensure the uniformity of the grains to avoid the situation where some are cooked and some are not. Secondly, different baking parameters should be set according to different grains to achieve the best baking effect. Finally, pay attention to the quality of the grains after roasting to ensure their taste and nutritional value.

In short, microwave baking is an efficient, uniform and hygienic method of baking grains, which can improve the quality and hygiene of grains and meet people's needs for healthy diets.