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Ingredient
Part-raised flatbread or quickbread
A muffin is a type of individual-sized baked good. It is often a small, sweet quickbread or cake in a cup-shaped container. It may be named for additional ingredients, e.g., "blueberry muffin".
1 compound identified — FoodAtlas / FooDB verified
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Domed stoneware baker traps steam for artisan crust at home
Scoring tool for bread decoration and oven spring control
High-protein bread flour — superior gluten development for artisan bread
Programmable bread machine for hands-off loaf baking
modified muffins → showed → no oxidation problems
“During storage, texture of modified samples behaved similar to the control and no oxidation problems were observed in any of the formulations.”
“The complete elimination of baking fat with inulin and water, however, led to products, which were downgraded because of high toughness, low volume and the lack of a product‐typical taste.”
100% inulin → results in → muffin properties
“The replacement of 50% baking fat in the formulation resulted in muffins that were comparable or slightly higher in crumb firmness.”
50% inulin → results in → muffin crumb firmness
“With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased.”
muffin crumb firmness → increased → with increase in FMF level
“With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased.”
muffin volume → decreased → with increase in FMF level
“With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased.”
muffin batter viscosity → increased → with increase in FMF level