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Influence of Different Types of Baking Powder on Quality Properties of Muffins Influence of different types of baking powder on quality properties • of muffins Niza Cristina Otero-Guzmán a, Eduardo Rodríguez-Sandoval a & Jorge Alexander Tabares-Londoño b a Universidad Nacional de Colombia-Sede Medellín. Facultad de Ciencias Agrarias. Departamento de Ingeniería Agrícola y Alimentos. Grupo de Alimentos Funcionales (GAF). Medellín. Colombia. [email protected], [email protected] b Química Básica SAS. Research and Development. La Virginia, Risaralda. Colombia. [email protected] Received: November 15th, 2019. Received in revised form: April 3rd, 2020. Accepted: April 22th, 2020. Abstract The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample. Keywords: leavening powder; sodium bicarbonate; texture; cake. Influencia de diferentes tipos de polvo para hornear en las propiedades de calidad de muffins Resumen El proceso de leudado de los productos horneados es fundamental para desarrollar sus propiedades de calidad. El objetivo de este estudio fue evaluar el efecto de diferentes tipos de polvos para hornear en las propiedades de calidad de muffins. Se evaluaron las propiedades físico-químicas tanto del batido como del producto final. Además de su influencia en las propiedades farinológicas de la harina y las propiedades texturales y sensoriales del producto en el almacenamiento. Se encontró la formulación PH16 como la más adecuada, siendo la de mayor altura (47.66 ± 0.35 mm), menor contenido de humedad (24.31 ± 0.18 %), menor dureza (12.34 ± 0.34 N) y firmeza de miga más baja (1.84 ± 0.01). El comportamiento de la muestra PH16 en almacenamiento y a nivel sensorial no tuvo diferencias significativas con la muestra control seleccionada. Palabras clave: leudante; bicarbonato de sodio; textura; torta. 1. Introduction leavening agent or leaven products is used. Most of the baked products are leavened by dough expansion, When talking about baked goods, it is essential to refer resulting in products with a larger volume, and an open to their expansion capacity as an indicator of quality, due and porous texture [1]. to the important influence this property generates on the The leavening action can be achieved by various sensory perception of consumers. Then, it is necessary to methods, including yeast fermentation, mechanical look for ways to optimize this process, adapting it to the incorporation of air by mixing and shaking, formation of particular needs and properties of the wide range of steam in the oven, and production of carbon dioxide and/or products offered by the industry. In this way, the term ammonia by chemical agents. However, the creation of the How to cite: Otero-Guzmán, N.C, Rodríguez-Sandoval, E. and Tabares-Londoño, J.A, Influence of different types of baking powder on quality properties of muffins. DYNA, 87(214), pp. 9-16, July - September, 2020. © The author; licensee Universidad Nacional de Colombia. Revista DYNA, 87(214), pp. 9-16, July - September, 2020, ISSN 0012-7353 DOI: http://doi.org/10.15446/dyna.v87n214.83549 Otero-Guzmán et al / Revista DYNA, 87(214), pp. 9-16, July - September, 2020. initial air bubbles during the mixing phase is critical samples of baking powder were: Fleischmann (Fleischmann before any of the other leavening agents can take effect Food SA, Palmira, Colombia) and Carolesen (Colorisa S.A., [2]. Sabaneta, Colombia). The other ingredients were obtained Chemical leavening agents are a group of predominantly from local distributors. inorganic salts that, when added to the dough or batter, either individually or in combination, react to produce the gases that 2.2. Farinographic analysis of baking powder and wheat form the nuclei for texture development within products such flour mixtures as biscuits during baking [3]. This gas is made from the reaction that takes place when mixing a source of carbon For the farinographic analysis, flour and baking powder dioxide and an acid and they come into contact with water. mixtures were selected based on the formulations used to During the first cooking phase, as a result of the temperature prepare the muffins, using 98.5% wheat flour and 1.5% of increase, gas bubbles grow due to the air expansion, the water each baking powder. The measurement was performed on a evaporation, the decrease in the solubility of gas in the Farinograph (Farinograph®-AT, Brabender® GmbH & Co. aqueous phase, and the formation of carbon dioxide (CO2) by KG, Duisburg, Germany) according to the AACC method the leavening agent or agents [4]. Most chemical leavening 54-21.01, with a run time of 30 min [8]. The parameters systems consist of a source of carbon dioxide (leavening evaluated were water absorption, dough development time base) and one or more food acids. (DDT), dough stability, and mixing tolerance index (MTI). Acid is the most diverse component in chemical leavening systems and can have a variety of compositions 2.3. Muffin preparation that determine when CO2 gas is released [5]. Leavening acids are selected primarily based on reactivity: at what rate they For the preparation of muffins, a formulation based on react and at what temperatures [6]. Baking soda is one of the 100 g of flour, 43.5 g of milk, 75 g of powdered sugar, 28 g most used bases in food industry. Chemical leavening agents of butter, 28 g of margarine, 60 g of eggs, 0.3 g of salt, and involve the action of an acid on the bicarbonate to release 1.5 g of baking powder was used. Five treatments, two carbon dioxide for dough aeration during mixing and baking commercial samples of double-acting baking powder, [7]. The production of CO2 influences the expansion of Fleischmann (FL) and Carolesen (Ca), and three samples - dough (a hydrated matrix of flour and sugar) during mixing PHF, PH14, PH16 - developed by Química Básica SAS, were and cooking, and determines the final properties (i.e. volume, analyzed. Initially, sugar, margarine, and butter were mixed texture, color) of the baked product [5]. in a mixer (Kitchenaid Artisan, mod. KSM150PSER, USA) Baking powder provides a complete leavening system in at different speeds: 60 rpm (1 min), 95 rpm (1 min), 135 rpm a single product. It is composed of sodium bicarbonate, one (2 min), 180 rpm (3 min). Next, the eggs were added at or more leavening acids, and a diluent, typically starch or intermediate speeds of 95 rpm (30 s) and 135 rpm (15 s), then, calcium carbonate [7]. Salt and acid react with each other in solids were added until a homogeneous mixture (95 rpm) was the liquid phase of dough once they come into contact. They obtained, and finally milk was added at 95 rpm (30 s) and 135 are kept separated by the inert component (e.g. dry starch) to rpm (15 s). The batter was poured into molds in 40g portions avoid a spontaneous reaction [4]. Baking powders are and baked in an electric oven (Tecnoeka KL 884-HT Padova, classified by type of release (single acting or double acting). Italy) at 155 °C for 20 min. Upon leaving the oven, muffins Single acting baking powders contain only one acid, which were unmolded, allowed to cool for 30 min and packed for can be fast acting and react in the mixer or can be slow acting further analysis. and react in the oven. Double-acting baking powders contain fast-acting and slow-acting acids. An ideal double-acting 2.4. Physicochemical properties baking powder will release a small amount (20%) of carbon dioxide in the mixer and the rest in the oven [1]. Initially, the specific gravity was evaluated as the ratio of Launching a new product into the market, in this case a weight of a known volume of batter, to the weight of an equal baking powder, requires an evaluation of its effects on a base volume of distilled water at 28 °C using a standard container product as one of its fundamental steps. Therefore, a muffin [9,10]. The pH of the batter was measured with a was chosen as a test product to verify the influence on the potentiometer (pH 211, HANNA Instruments, Italy). The quality and sensory characteristics of different baking weight loss was calculated by weighing samples before and powders. The objective of this study was to evaluate the after baking [11]. The moisture content was determined effect of different types of baking powder on the quality according to the AACC method 44-19.01. Water activity properties of muffins. (aw) was measured with a dew point hygrometer (Aqualab series 3TE, Decagon, Devices, Pullman, WA, USA). The 2. Materials and methods millet seed displacement method was used to measure the specific volume of the product, [8] and its height was 2.1. Materials measured with a digital caliper (500-172-30 Absolute digimatic, Mitutoyo, Aurora, IL) from the base to its highest The PHF, PH14, PH16 baking powders were provided by point [12]. The pH of the final product was determined based Química Básica SAS (Medellín, Colombia), the commercial on the AACC method 02-52.01 [8] and its titratable acidity, 10 Otero-Guzmán et al / Revista DYNA, 87(214), pp.
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