Baking kinetics of muffins in convection and steam assisted hybrid ovens (baking kinetics of muffin…)

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

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“…This index has been proved to represent satisfactorily the browning of sweet baked products (Sakin-Yilmazer et al, 2013;Ureta et al, 2014a).…”

Section: Crust and Crumb Analysismentioning

confidence: 94%

Influence of baking conditions on the quality attributes of sponge cake

Ureta

Olivera

Salvadori

2016

Food sci. technol. int.

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“…hue angle (h°) and chroma (c*) of biscuits were determined. Three measurements per cookie were taken and reported as average (Sakin-Yilmazer et al 2013). Results were used to calculate the browning index (BI value) from equation 2:…”

Section: Physicochemical Properties Of Biscuitsmentioning

confidence: 99%

“…Enriched biscuit had a higher value of browning index (BI : 254.66) compared to control biscuit. Acrylamide formation and concentration during biscuit baking was generally reported to have correlation with brown surface formation (Sakin-Yilmazer et al, 2013). Thermal degradation of originally colourless complex polyphenols to coloured phenols during baking increases browning index (BI) of enriched biscuit.…”

Section: Physicochemical Properties Of Biscuitsmentioning

confidence: 99%

Quality Characteristics of Biscuit Prepared From Wheat And Milk Thistle Seeds (Silybum Marianum (L) Gaertn) Flour

2019

CRPJFST

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Milk thistle (Silybum marianum) is a rich source of ingredients, such as minerals, aminoacids, fatty acids and phytochemicals exhibiting nutraceutical effects on human health. In this work, roasted milk thistle seeds flour was replace wheat flour to improve biscuit quality. The influence of 10% addition of milk thistle seeds flour on biscuit quality was studied by analyzing the physicochemicals and sensory properties in order to further exploit the functionality of milk thistle seeds in bakery products. Comparing control and enriched biscuits, we see major differences in terms of quality. Enriched biscuit has a smaller values of weight (6.63g), of spread ratio (6.38) and of density (0.49 g/cm 3), with a bigger volume (13.48 cm 3), a dark crust (L* : 64.43), a slight milk thistle seeds taste, and with an important nutritional intake (ash : 2.33%, starch : 60.69%, gluten : 28.23%). Finally, Milk thistle seeds flour can be used for biscuit enrichment.

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“…The above analysis was carried out in six replicates. The moisture of the product, expressed as a percentage, was determined by drying 5 g at 130°C for 60 minutes in a laboratory drier (Sakin-Yilmazer et al, 2013).…”

Section: Physical Characteristics Of Biscuits and Doughmentioning

confidence: 99%