Quality Attributes of Muffins: Effect of Baking Operative Conditions

Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 1...

Descripción completa

Detalles Bibliográficos
Autores principales: Ureta, María Micaela, Olivera, Daniela Flavia, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2013
Materias:
Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/144987
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-144987
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
spellingShingle Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
Quality Attributes of Muffins: Effect of Baking Operative Conditions
topic_facet Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
description Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.
format Articulo
Articulo
author Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_sort Ureta, María Micaela
title Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_short Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_full Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_fullStr Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_full_unstemmed Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_sort quality attributes of muffins: effect of baking operative conditions
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/144987
work_keys_str_mv AT uretamariamicaela qualityattributesofmuffinseffectofbakingoperativeconditions
AT oliveradanielaflavia qualityattributesofmuffinseffectofbakingoperativeconditions
AT salvadorivivianaolga qualityattributesofmuffinseffectofbakingoperativeconditions
bdutipo_str Repositorios
_version_ 1764820460013355009

Ejemplares similares