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.
This is a preview of subscription content, access via your institution.
Buy single article
Instant access to the full article PDF.
Tax calculation will be finalised during checkout.
Subscribe to journal
Immediate online access to all issues from 2019. Subscription will auto renew annually.
Tax calculation will be finalised during checkout.
AACC. (2000). Approved methods of the American Association of Cereal Chemists. St Paul: AACC.
AitAmeur, O., Mathieu, V., Lalanne, G., Trystram, I., & Birlouez-Aragon, L. (2007). Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures. Food Chemistry, 101, 1407–1416.
Baik, O. D., Marcotte, M., & Castaigne, F. (2000). Cake baking in tunnel type multi-zone industrial ovens. Part II. Evaluation of quality parameters. Food Research International, 33, 599–607.
Broyart, B., Trystram, G., & Duquenoy, A. (1998). Predicting colour kinetics during cracker baking. Journal of Food Engineering, 35, 351–368.
Buera, M. P., Lozano, R. D., & Petriella, C. (1986). Definition of colour in the non enzymatic browning process. Die Farbe, 32(33), 318–322.
Chevallier, S., Colonna, P., & Della Valle, G. (2000). Contribution of major ingredients during baking of biscuits dough systems. Journal of Cereal Science, 31, 241–252.
Chhanwal, N., Indrani, D., Raghavarao, K. S., & Anandharamakrishnan, C. (2011). Computational fluid dynamics modeling of bread baking process. Food Research International, 44, 978–983.
Fehaili, S., Courel, M., Rega, B., & Giampaoli, P. (2010). An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake. Journal of Food Engineering, 101, 253–263.
Hadiyanto, H., Asselman, A., van Straten, G., Boom, R. M., Esveld, D. C., & van Boxtel, A. J. B. (2007). Quality prediction of bakery products in the initial phase of process design. Innovative Food Science and Emerging Technologies, 8, 285–298.
Karaoglu, M., & Kotancilar, H. (2009). Quality and textural behaviour of par-baked and rebaked cake during prolonged storage. International Journal of Food Science and Technology, 44, 93–99.
Kemerli, T., Isleroglu, H., SakinYilmazer, M., Guven, G., Ozdestan, O., Kaymak-Ertekin, F., Uren, A., &Ozyurt, B. (2011). Steam assisted baking of cookies as compared to convectional baking. In Proceedings of the 11th International Congress on Engineering and Food, Athens, Greece.
Le-Bail, A., Boumali, K., Jury, V., Ben-Aissa, F., & Zuniga, R. (2009). Impact of baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb. Journal of Cereal Science, 50, 235–240.
Le-Bail, A., Dessev, T., Leray, D., Lucas, T., Mariani, S., Mottollese, G., et al. (2011). Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread. Journal of Food Engineering, 105, 379–385.
Lostie, M., Peczalski, R., Andrieu, J., & Laurent, M. (2002). Study of sponge cake batter baking process. Part I: Experimental data. Journal of Food Engineering, 51, 131–137.
Martínez-Cervera, S., Sanz, T., Salvador, A., & Fiszman, S. M. (2012). Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. Lebensmittel-Wissenschaft und Technologie, 45, 213–220.
MohdJusoh, Y. M., Chin, N. L., Yusof, Y. A., & Abdul Rahman, R. (2009). Bread crust thickness measurement using digital imaging and L a b colour system. Journal of Food Engineering, 94, 366–371.
Mundt, S., & Wedzicha, B. (2007). A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature. Lebensmittel-Wissenschaft und Technologie, 40, 1078–1082.
Olszewski, E. (2006). From baking a cake to solving the diffusion equation. American Association of Physics Teachers, 74, 502–509.
Purlis, E., & Salvadori, V. O. (2009a). Bread baking as a moving boundary problem. Part 1: Mathematical modelling. Journal of Food Engineering, 91, 428–433.
Purlis, E., & Salvadori, V. O. (2009b). Modelling the browning of bread during baking. Food Research International, 42, 865–870.
Sakin, M., Kaymak-Ertekin, F., & Ilicali, C. (2007). Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking. Journal of Food Engineering, 83, 463–474.
Shelke, K., Faubion, J. M., & Hoseney, R. (1990). The dynamics of cake baking as studied by a combination of viscosimetry and electrical resistance oven heating. Cereal Chemistry, 67, 575–580.
Sozer, N., Dogan, H., & Kokini, J. L. (2011). Textural properties and their correlation to cell structure in porous food materials. Journal of Agricultural and Food Chemistry, 59, 1498–1507.
Ureta, M., Olivera, D., & Salvadori, V. O. (2011a). Commercial characterization of Madalenas: Relationship between physical and sensory parameters. Procedia Food Science, 1, 994–1000.
Ureta, M. M., Olivera, D. F., & Salvadori, V.O. (2011b). Influence of baking temperature on Madalenas’ quality. In Proceedings of the VIII Congreso Iberoamericano de Ingeniería de Alimentos—CIBIA 2011, Lima, Perú.
Vaikousi, H., Koutsoumanis, K., & Biliaderis, C. G. (2008). Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions. Food Chemistry, 107, 785–796.
Vaikousi, H., Koutsoumanis, K., & Biliaderis, C. G. (2009). Kinetic modelling of non-enzymatic browning in honey and diluted honey systems subjected to isothermal and dynamic heating protocols. Journal of Food Engineering, 95, 541–550.
Yilmazer, S., Isleroglu, H., Kemerli, T., Ozdestan, O., Guven, G., Kaymak-Ertekin, F., Uren, A., & Ozyurt, B. (2011). Quality characteristics and drying behavior of muffins baked in steam assisted and convectional ovens. In Proceedings of the 11th International Congress on Engineering and Food, Athens, Greece.
Zanoni, B., Peri, C., & Bruno, D. (1995). Modelling of browning kinetics of bread crust during baking. Lebensmittel-Wissenschaft und Technologie, 28, 604–609.
This work was financially supported by Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, PICT 2007-1090), and Universidad Nacional de La Plata (UNLP, 11I140) from Argentina.
About this article
Cite this article
Ureta, M.M., Olivera, D.F. & Salvadori, V.O. Quality Attributes of Muffins: Effect of Baking Operative Conditions. Food Bioprocess Technol 7, 463–470 (2014). https://doi.org/10.1007/s11947-012-1047-7
- Browning index
- Moisture content
- Crumb density