Cl. Dorko et Mp. Penfield, MELT POINT OF ENCAPSULATED SODIUM BICARBONATES - EFFECT ON REFRIGERATED BATTER AND MUFFINS BAKED IN CONVENTIONAL AND MICROWAVE-OVENS, Journal of food science, 58(3), 1993, pp. 574-578
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.