Baking of muffins: Kinetics of crust color development and optimal baking time

Ureta, María Micaela; Olivera, Daniela Flavia; Salvadori, Viviana Olga

doi:10.1007/s11947-014-1292-z

Cited by 25 publications

(14 citation statements)

References 23 publications

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“…Finding the optimal baking time (EOBT) for cookies is generally performed to achieve the desired surface colour [ 48 , 49 ]. Table 1 reports the EOBT at each temperature.…”

Section: Resultsmentioning

confidence: 99%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

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In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose, fructose, and glucose were baked at different temperatures (150, 170, and 190 °C) and for different times (from 5 to 45 min), and the levels of α-dicarbonyl compounds, such as 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO), 5-hydroxymethylfurfural (HMF), and furanic aromatic compounds were monitored. The replacement of sucrose in the cookie recipes with monosaccharides had as a consequence the highest accumulation of 3-DG (200–600 times higher), MGO, HMF, and furanic volatile compounds, while the use of sucrose allowed for maintaining the 3-DG, MGO, and HMF levels at less than 10 mg/kg dry matter in cookies for the estimated optimal baking time. Moreover, cookies with sucrose were characterised in terms of volatile compounds, mainly in terms of lipid oxidation products, while cookies with fructose or glucose baked at the highest temperature were characterised almost exclusively by Maillard reaction products, confirming a faster development of this reaction during baking at the studied temperatures.

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“…Finding the optimal baking time (EOBT) for cookies is generally performed to achieve the desired surface colour [ 48 , 49 ]. Table 1 reports the EOBT at each temperature.…”

Section: Resultsmentioning

confidence: 99%

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Cincotta

Brighina

Condurso

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Color is a very important property defining the consumer acceptability of baked products. Color of cakes depends on the Maillard reaction and sugar caramelization during baking, and color of ingredients present in cake batters (Ureta, Olivera, & Salvadori, ). The crumb and crust color values of the muffins in the present study are given in Table , in which it can be seen that the higher the substitution level of PP powder, the greater the decrease ( p < 0.05) in crumb and crust L and b values.…”

Section: Resultsmentioning

confidence: 99%

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Topkaya

Işık

2019

J Food Process Preserv

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Pomegranate (Punica granatum) peel is known as a good source of biologically active food components, and in this research, the potential use of pomegranate peel in muffin cakes was studied. Wheat flour was partially (5, 10, and 15%) substituted with pomegranate peel powder. Pomegranate peel powder increased apparent viscosity values of cake batters. Pomegranate peel addition caused a significant (p < 0.05) increase in insoluble and total dietary fibers, total phenolics, Mg, Ca, and K contents, and total antioxidant activity values. It was found that crumb and crust Hunter L and b values and crust Hunter a value decreased (p < 0.05) by increasing the amount of pomegranate peel. Specific volume, symmetry index and uniformity index values of all cakes were similar. The addition of pomegranate peel significantly (p < 0.05) increased hardness and decreased springiness values. Control cakes and cakes having 5 and 10% pomegranate peel received similar scores in smell and flavor. Practical applications In this study, significant increases were determined in insoluble and total dietary fibers, total phenolics, Mg, Ca, K contents, and total antioxidant activity values of cakes by adding pomegranate peel to the formulations. But increasing the pomegranate peel level in cakes caused increasing in hardness values in texture analysis, and decreasing in crumb cell structure and chewiness scores in sensory analysis. So, we can suggest to increase liquid phase ratio in cake batters for cakes having pomegranate peel. When we take into account that increasing the pomegranate peel to 15% caused significant reductions in smell, flavor, and color scores, it is advisable not to exceed 15% in pomegranate peel addition. The results show that using pomegranate peel in muffin cakes will be a good alternative for increasing the nutritional and functional properties of cakes, and pomegranate peel may also be considered as a potential functional ingredient in other food products.

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“…The BI indicates the level of brown colour and was reported as an important parameter of quality related to Maillard reactions (Saricoban and Yilmaz 2010). The extent of browning also determines the flavor of the final product (Ureta et al 2014). Figure 1c shows the BI obtained for all the formulations baked for the same time and at the same temperature.…”

Section: Quality Evaluation Of Muffinsmentioning

confidence: 99%

Development of gluten-free muffins utilizing squash seed dietary fiber

2018

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Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.

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Baking of muffins: Kinetics of crust color development and optimal baking time

Cited by 25 publications

References 23 publications

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes

Development of gluten-free muffins utilizing squash seed dietary fiber

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