Cl. Dorko et Mp. Penfield, PARTICLE-SIZE OF ENCAPSULATED SODIUM BICARBONATES - EFFECT ON REFRIGERATED BATTER AND MUFFINS BAKED IN CONVENTIONAL AND MICROWAVE-OVENS, Journal of food science, 58(3), 1993, pp. 579-582
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.