Quality Attributes of Muffins: Effect of Baking Operative Conditions

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

doi:10.1007/s11947-012-1047-7

Cited by 47 publications

(42 citation statements)

References 23 publications

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“…The main mass transfer characteristics associated with baking include an evaporation front moving from the surface towards the product core. The evaporation front divides the product into two zones: the crust (outer zone, dehydrated) and the crumb (inner zone, humid) (Ureta et al ., ). Surface crust colour is an important quality attribute used to characterise the end of the baking process (AitAmeur et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Beegum

Sharma

Manikantan

et al. 2016

Int J of Food Sci Tech

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A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0-50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16-day storage at both refrigerated (4 AE 2°C) and ambient temperature (35 AE 2°C)

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Section: Resultsmentioning

confidence: 97%

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Beegum

Sharma

Manikantan

et al. 2016

Int J of Food Sci Tech

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“…) and muffin (Ureta et al . ). Due to direct contact with hot air, the rate of increase in surface temperature was faster than that for core and bottom temperatures.…”

Section: Resultsmentioning

confidence: 97%

“…The changes in the BI was described using the logistic model (Eqn ) (Ureta et al . )

BI = {BI}_{0} + [\frac{{BI}_{\max} - {BI}_{0}}{1 + exp false(- normalk (t - t_{1 / 2}) false)}]

where ‘BI 0 ’ was the initial browning index ( t = 0), ‘k’ was the reaction rate constant, ‘BI max ’ was the maximum browning index and ‘ t 1/2 ’ was the time when half of the maximum browning index value was reached. The effect of temperature on browning index was estimated by the Arrhenius relationship (Eqn ).

k = {normalk}_{0} exp [\frac{- E_{a}}{RT}]

where ‘k’ was the reaction rate constant, ‘k 0 ’ was the frequency factor (per min), ‘ E a ’ was the activation energy (J/mol), ‘R’ was the universal gas constant (8.314 J/mol K) and ‘ T ’ was the absolute temperature (K).…”

Section: Methodsmentioning

confidence: 99%

Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo

Kumari

Emerald

Simha

et al. 2014

Int J of Dairy Tech

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Baking, the key step in the preparation of Chhana Podo, involves simultaneous heat and mass transfer that induces physicochemical and structural changes in the product. The effects of baking conditions on colour, texture and crumb grain development in the product were evaluated. The browning index of baked Podo increased from the initial value of 15.7 to 95, 101 and 112, at baking temperatures of 120, 135 and 150°C, respectively. Browning kinetics followed the logistic model (R 2 > 0.98) with an activation energy of 17.81 kJ/mol. In general, crumb grain characteristics such as mean cell area, cell density and cell-to-total area ratio increased with increase in baking time and temperature. Textural attributes such as hardness, chewiness and gumminess increased with baking time and temperature while springiness, cohesiveness and resilience increased up to 40 min due to the filling-up of pores water and liquid by fat and expanding water, but decreased thereafter.

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“…Although this index was originally developed to represent the browning of liquid model systems, recently, it has been satisfactorily used to report the browning variation of several bakery products. The browning index (BI) was calculated from the CIELab parameters, and the basic theoretical aspects and equations have been discussed elsewhere (Lorenzo et al 2014;Ureta et al 2014). The bread crumb browning was significantly dependent on the F content.…”

Section: Physical and Textural Characteristics Of The Breadmentioning

confidence: 99%

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

Rodríguez‐Sandoval

Polanía-Gaviria

Lorenzo

2016

Journal of Texture Studies

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The present research was undertaken to explore the influence of dried cassava bagasse (F), carboxyl methyl cellulose (CMC) and tara gum on the quality characteristics of composite wheat bread. F was used to replace wheat flour at 5 and 10% substitution levels. Dried cassava bagasse‐enriched wheat breads with CMC and CMC/tara gum binary blend (50:50 w/w) were analyzed to determine the specific volume of the breads, the crumb color, firmness and hardness. The addition of F decreased the specific volume of the breads. As the F concentration increased, the bread lightness decreased and the crumb redness, yellowness, firmness and hardness increased. The CMC was suitable for controlling the staling of the dried cassava bagasse‐enriched wheat bread. Samples containing the CMC and F at a 5% wheat flour replacement level had high acceptability by the consumers at the end of storage and resulted in higher crumb moisture content and lower crumb firmness during the storage. Practical Application Cassava bagasse (CB) is the main solid residue produced by the cassava starch industry and is made up of fibrous root material. The high moisture content prevents the use of CB by the starch industry because there is a strong possibility of microbial contamination. In this sense, drying that is simultaneous with production is essential for the effective utilization of CB. However, alternative uses for this product are necessary in order for the drying process to be economically interesting. One alternative is to use dried cassava bagasse (F) in breadmaking. The addition of F to bread has not been investigated. Hence, more studies are necessary for a better understanding of the effect of a partial substitution of wheat with F to obtain fiber‐wheat composite bread. Moreover, it is also necessary to increase dietary fiber intake, taking into account the fact that customers demand healthier foods.

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Quality Attributes of Muffins: Effect of Baking Operative Conditions

Cited by 47 publications

References 23 publications

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins

Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo

Effect of Dried Cassava Bagasse on the Baking Properties of Composite Wheat Bread

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