Sensory and Physical Properties of Muffins Made With Waxy Whole Wheat Flour

Abstract

The quality of muffins made with different amounts (0, 15, 30, 45 and 60%) of waxy whole wheat flour (WWWF) blended with conventional whole wheat flour were characterized. High amounts of WWWF blends produced darker but acceptable crust color. WWWF formulations had a softer crumb on day 0 and day 4, but greater firmness after 16 days storage. Samples did not differ in springiness on day 0, but a slight decrease occurred in all samples, and WWWF samples were slightly less springy after 16 days. Proton ( 1 H) NMR showed two distinct relaxation times, indicative of water migration from the crumb of the muffin to the crust. Sensory evaluation showed high overall likability, except for muffins made with 60% WWWF. The 60% muffins had lower volume than all other formulations. Results show that 15-30% WWWF produces a softer, moister muffin, but this advantage is lost after 8-16 days storage. PRACTICAL APPLICATIONSThis study shows that 15-30% waxy whole wheat flour blended with conventional whole wheat flour produces softer and moisture whole wheat muffins, with good consumer acceptability. Muffins with WWWF remained softer for 4-8 days, but were firmer than control after 16 days storage. Waxy whole wheat flour also adds additional fiber, so its inclusion in blends with conventional whole wheat may help in the development of higher fiber products with a softer and moister crumb.

A Comprehensive Study on Physical Properties of Two Gluten-Free Flour Fortified Muffins

“…Muffin recipe was a combined modifications [3,4] and contained the following ingredients : pure granulated white sugar (Domino Foods, Inc., Yonkers, NY, USA), salt (IGA brand, IGA Inc., Chicago, IL, USA), double-acting baking powder (Clabber Girl, Co., Terre Haute, IN, USA), 100% pure canola oil (Safeway brand, Safeway Inc., Pleasanton, CA, USA), natural 2% reduced fat milk (Safeway brand, Safeway Inc.), fresh large eggs as Table 1.…”

Efecto del ácido fumárico en las características de calidad de muffins

“…Las muestras control tuvieron valores entre 21.6 y 23.1 % (bh), mientras que las muestras FE0.25 presentaron resultados entre 23.6 y 25.1 % (bh) (figura 2A). Este comportamiento fue similar al obtenido en muffins con harina de trigo ceroso (Acosta et al, 2011).…”

Rheology of Muffin Batters by Line Spread Test and Viscosity Measurements

“…Modified muffin recipe [11,12] contained white sugar, baking powder, pure canola oil, 2% reduced fat milk and egg, besides flour, as described in Table 1. Whole wheat flour, white rice flour and quinoa flour were used as different flour replacement to prepare muffin batters.…”

“…The muffin batters are complex systems of solid-liquid suspensions whose rheological properties depend on the solid-liquid composition. However, there have been only a limited number of studies on the fundamental rheological properties of batters [11]. Viscosity is an important rheological property of muffin batters, which determine muffins taste, texture and consumer acceptability at the end.…”