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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/144987
Ver los metadatos del registro completo
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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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application/pdf 463-470 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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alira@sedici.unlp.edu.ar |
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13.070432 |