MELT POINT OF ENCAPSULATED SODIUM BICARBONATES - EFFECT ON REFRIGERATED BATTER AND MUFFINS BAKED IN CONVENTIONAL AND MICROWAVE-OVENS

Refrigerated muffin batter containing encapsulated sodium bicarbonates (ESB) differing in encapsulate melt points (EMP) and muffins baked fr om the batters in conventional and microwave ovens were evaluated. Muf fin batter was prepared with ESB of 3 EMP (43, 52 and 60-degrees-C) an d tested after 1 day (0 wk) and 1, 2, 3, and 4 wk. Batter pH increased from 0 wk to 1 wk. Specific volumes of microwave-baked muffins contai ning EMP 43 or 60-degrees-C increased with storage and were highest; t he EMP 52-degrees-C microwave-baked muffins had the lowest specific vo lumes. Conventionally baked muffins were darker than microwave-baked m uffins. Panelists evaluated microwave-baked muffins as flatter than co nventionally baked muffins.