How do silicone muffin pans compare to traditional metal pans?

Barber, Nelson; Boyce, Janice; Binkley, Margaret; Broz, Charles

doi:10.1111/j.1745-4506.2007.00068.x

Cited by 5 publications

(9 citation statements)

References 3 publications

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“…The small volume increase was associated with an improvement in the cake height at the hot zones. Previous research reported a similar relationship between low pan thermal conductivity and high cake volume (Charley 1950;Barber et al 2007aBarber et al , 2007b. However, once the heat transfer resistance through the pan ends was too high (Bi pan,end = 9.12), the cake volume (3,926 ± 30 cm 3 ) was reduced, reflecting undercooking of the cake.…”

Section: Resultsmentioning

confidence: 59%

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Lee

Boonsupthip

2014

Cereal Chem

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With high competition in bakery markets, baking process improvements in efficiency are necessary. Sliced butter cake is a well‐known bakery product. It is baked in a long, rectangular aluminum pan in which it is difficult to manage homogeneous heat distribution throughout the whole cake. Alteration of pan thermal properties through the Biot number concept (reducing thermal conductivity at the ends of the pan to increase Bi to 1.30) improved homogeneity of the heat distribution as well as the cake qualities throughout the whole cake piece by modifying the cake properties at the problematic location adjacent to the ends of the pan (hot zones, where crust thickness was reduced from 0.32 to 0.23 cm, cake height increased from 6.8 to 7.4 cm, and cake and crust colors improved). Waste from size defects (cake height too short and crust too thick) of butter cake in the hot zones was also reduced. The sensory results revealed improvement in the softness, moistness, and overall liking of the cake. Higher homogeneity in the cake temperature improved cake production by reducing baking time through application of higher thermal convection of hot air in the baking oven. Such findings confirm a simple approach for baking improvement through selection of proper baking tray materials. Biot number is a useful concept for baking optimization process design.

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Section: Resultsmentioning

confidence: 59%

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Lee

Boonsupthip

2014

Cereal Chem

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“…When cooking the eggs, the Poaching Pods were not greased as part of the test. The manufacturers did not suggest this, and results from prior studies that tested the ease of removal from silicone bakeware (Barber et al. 2007a) found that when the silicone equipment was greased, the product browned and became crusted.…”

Section: Methodsmentioning

confidence: 99%

“…Three recent studies have reported the effectiveness of silicone cooking devices, such as cake pans, muffin pans and trussing ‘Foodloops’ (Barber et al. 2007a; Barber et al.…”

Section: Introductionmentioning

confidence: 99%

“…Three recent studies have reported the effectiveness of silicone cooking devices, such as cake pans, muffin pans and trussing 'Foodloops' (Barber et al 2007a; Barber et al 2009). These and other silicone devices are reported by manufacturers, such as Fusion Brands (2007), to be easy to use, pliable and supportive for different types of food and preparation methods.…”

Section: Introductionmentioning

confidence: 99%

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Silicone poaching pods: do they meet manufacturer's claims?

et al. 2009

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Manufacturers are marketing silicone cooking and baking devices (e.g. cake pans) for a variety of foods, and claim these devices are easy to use, stick‐resistant, heat‐resistant, stain‐resistant and dishwasher‐safe. Recent research has reported contrary results from the manufacturers' claims. Silicone Poaching Pods were tested in this study to determine if they are as effective as claimed by manufacturers. Results indicated that in fact Poaching Pods are not easy to use. Egg products stuck to the pods during poaching and there was visible browning on the rim of the baked custards. Finally, the instructions need clarification to avoid potential cooking mistakes.

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“…261-266 q Emerald Group Publishing Limited 0034-6659 DOI 10.1108/00346651311327918 Egg cooking pods traditional metal, glass or ceramic bakeware, has been performed. A study by Barber et al (2007) found that traditional metal cake pans produce a product that releases easily from the pan, while the silicone cake pans would not release their product, resulting in damaged finished products. In another study, Barber et al (2009b), found that silicone egg-poaching pods produce an inferior product to that of the traditional method of poaching.…”

Section: Introductionmentioning

confidence: 99%

Egg cooking pods: do they meet manufacturers' claims

Broz

Baldock²,

Blind³

2013

Nutrition & Food Science

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PurposeResearch on the efficiency of non‐traditional cookware is limited. Manufacturers claim that plastic egg cooking pods (Eggies™) are easy to use, offer a non‐stick product release, and create the perfect hard‐cooked egg. This study attempted to replicate consumer cooking conditions through a comparison of eggs cooked in the cooking pods to eggs cooked in a traditional fashion.Design/methodology/approachUsing two consumer range tops and stainless pans, controlled tests were performed. The results of the tests indicated that egg cooking pods did not produce a better product; they were difficult to use, had poor product release, and were difficult to clean. The products were compared by their visual appeal, and their texture. The pods were then washed and tested for protein residue that could lead to bacterial growth, and potential food‐borne illness in a consumer kitchen.FindingsThe cooked products were placed on clean plates and analyzed by the researcher for visual quality and textural quality, then photographed. Overall, the pod‐cooked egg was an inferior product that was unappealing visually as well as texturally. Optical density (OD) data were utilized to determine the presence of protein residue in the treatments. These data indicate the presence of egg protein remaining on the sterilized O‐rings, male threads, and female threads of the egg pods. Difficulty of use, inability to clean, and harboring of dangerous levels of protein residue negate the viability of this product as tested by the researcher. Despite poor value for consumers, the truly alarming aspect of these studies is the quite real danger of salmonella spp. associated with raw poultry and shell eggs.Social implicationsSalmonella spp. are transmitted through contact with the feces of an infected animal, and shell eggs were identified as a carrier of salmonella in 1988. This fact would appear pertinent to this study. As eggs must pass through a hen's intestinal tract, they are equally susceptible to salmonella spp. as well.Originality/valueThe paper finds that, sold as convenience products that will make consumers' lives easier, these devices rarely deliver an adequate performance. Much as the silicone products listed above, the plastic egg pods failed to release their cooked product. In addition, the non‐traditionally cooked products in all of the studies were inferior to those cooked traditionally.

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How do silicone muffin pans compare to traditional metal pans?

Cited by 5 publications

References 3 publications

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Silicone poaching pods: do they meet manufacturer's claims?

Egg cooking pods: do they meet manufacturers' claims

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