Quality Attributes of Muffins: Effect of Baking Operative Conditions

Autores
Ureta, María Micaela; Olivera, Daniela Flavia; Salvadori, Viviana Olga
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
Materia
Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/144987

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network_name_str SEDICI (UNLP)
spelling Quality Attributes of Muffins: Effect of Baking Operative ConditionsUreta, María MicaelaOlivera, Daniela FlaviaSalvadori, Viviana OlgaIngenieríaCiencias ExactasBrowning indexMoisture contentCrumb densityPorosityMuffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ingeniería2013-01-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf463-470http://sedici.unlp.edu.ar/handle/10915/144987enginfo:eu-repo/semantics/altIdentifier/issn/1935-5130info:eu-repo/semantics/altIdentifier/issn/1935-5149info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-1047-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:32:31Zoai:sedici.unlp.edu.ar:10915/144987Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:32:32.033SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Quality Attributes of Muffins: Effect of Baking Operative Conditions
title Quality Attributes of Muffins: Effect of Baking Operative Conditions
spellingShingle Quality Attributes of Muffins: Effect of Baking Operative Conditions
Ureta, María Micaela
Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
title_short Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_full Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_fullStr Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_full_unstemmed Quality Attributes of Muffins: Effect of Baking Operative Conditions
title_sort Quality Attributes of Muffins: Effect of Baking Operative Conditions
dc.creator.none.fl_str_mv Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author Ureta, María Micaela
author_facet Ureta, María Micaela
Olivera, Daniela Flavia
Salvadori, Viviana Olga
author_role author
author2 Olivera, Daniela Flavia
Salvadori, Viviana Olga
author2_role author
author
dc.subject.none.fl_str_mv Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
topic Ingeniería
Ciencias Exactas
Browning index
Moisture content
Crumb density
Porosity
dc.description.none.fl_txt_mv Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ingeniería
description Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. The aim of this work was to study the influence of baking conditions on muffins’ quality. Surface crust color was monitored during baking tests at oven temperatures ranging from 140 to 220 °C, and browning kinetics was modeled by means of a browning index, BI, which follows a logistic model; a joint analysis of core temperature profile and BI curve can assist in the prediction of baking time. Finally, weight loss, crust/crumb ratio, crumb and crust moisture content, porosity, crumb and global densities, and texture were measured in the already baked muffin. The water content in the crumb remains almost constant, while considerable dehydration occurs in the crust. Finally, the results showed that intermediate oven temperatures led to a more porous, aerated, and soft crumb, with intermediate textural properties.
publishDate 2013
dc.date.none.fl_str_mv 2013-01-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/144987
url http://sedici.unlp.edu.ar/handle/10915/144987
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1935-5130
info:eu-repo/semantics/altIdentifier/issn/1935-5149
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-012-1047-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
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463-470
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instacron:UNLP
reponame_str SEDICI (UNLP)
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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