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

Refrigerated batter containing encapsulated sodium bicarbonate (ESB) d iffering in particle size (ESB 1 or powdered, ESB 5 or granular) and m uffins baked in conventional and microwave ovens were evaluated. Batte r was stored in glass jars at 0-1-degrees-C and tested after 1 day and 1, 2, 3, and 4 wk. Batter pH increased from 1 day to 1 wk. Microwave- baked muffins were evaluated by sensory panelists as flatter than conv entionally baked muffins. All baked muffins with ESB 1 had greater spe cific volumes than those with ESB 5. Conventionally baked muffins had lower Hunter L values than microwave-baked regardless of particle size which agreed with sensory evaluation.