针对高青稞粉含量的戚风蛋糕在传统热风烘烤条件下难以膨发、内部易产生湿瓤、产品结构不稳定、口感粗糙等问题，探讨了微波预膨发结合热风烘烤对青稞戚风蛋糕品质的影响，主要指标包括蛋糕含水率、比容、感官品质、质构、色泽、内部气孔形状等． 结果表明: 微波 (800 W) 预处理 20 s 可使青稞面糊快速膨发达至体积最大点，紧接着热风烘烤 35 min 使之熟化，获得的蛋糕组织细腻、气孔稠密度高且分布均匀。与单纯热风烘烤 (170 ℃，50 min) 和单纯微波熟化 (800 W，95 s) 相比，微波预膨发工艺有利于改善单纯热风烘烤蛋糕的比容、粗糙感及内部粘稠性，产品的外观、色泽、质地、口感、气孔均匀性及空泡壁孔隙分布均匀性也优于单纯微波熟化蛋糕。

Under the traditional hot air baking conditions，the chiffon cake，which is made of high highland bar-ley powder，is difficult to expand and easy to produce wet flesh inside． Besides，it has other problems such as un-stable product structure，rough taste and so on． To solve these peoblems，the effect of microwave pre-expansion combined with hot air baking on the quality of highland barley chiffon cake was discussed． The main indexes in-clude moisture content，specific volume，sensory quality，texture，color，and internal stomata shape of cake．The results show that microwave (800 W) pretreatment for 20 s can make the highland barley batter rapidly ex-pand to the maximum volume point，and then after hot air baking for 35 min，the cooked cake will show fine struc-ture，high stomata density and uniform distribution． Compared with the pure hot baking (170 ℃，50 min) and pure microwave curing (800 W，95 s)，microwave pre-expansion process can improve the specific volume，rough feeling and internal viscosity of the cake． In addition，the cake baked with microwave pre-expansion process is better than pure microwave curing cake in appearance，color，texture，mouthfeel，stomata pore distribution u-niformity and the cavity wall uniformity．