Quality Attributes of Muffins: Effect of Baking Operative Conditions

Abstract

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.

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Acknowledgments

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.

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Correspondence to Viviana O. Salvadori.

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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

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Keywords

  • Browning index
  • Moisture content
  • Crumb density
  • Porosity