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Relevant bibliographies by topics / Muffin Batters

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Academic literature on the topic 'Muffin Batters'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Muffin Batters"

1

Çakır, Elif, Sibel Kahraman, Muhammet Ozgolet, and Salih Karasu. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science 37, no. 2 (2025): 65–81. https://doi.org/10.15586/ijfs.v37i2.2880.

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Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins

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2

Ozgolet, Muhammed, Muhammed Zahid Kasapoglu, Esra Avcı, and Salih Karasu. "Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics." Foods 13, no. 16 (2024): 2542. http://dx.doi.org/10.3390/foods13162542.

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This study investigated the potential utilization of milk thistle seed protein (MTP) isolates in gluten-free muffins to enhance the protein quantity and technological attributes. MTP was employed to partially substitute a blend including equal amounts of rice flour and corn starch (RCS) at 3%, 6%, 9%, and 12%. The study encompassed a rheological assessment of muffin batters and physicochemical, textural, and sensory analyses of the muffins. The consistency coefficient (K) of muffin batters exhibited an increase with the incorporation of MTP, with all batters demonstrating shear-thinning behavi

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3

Ozuna, César, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, and Isabel Hernando. "Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties." Foods 9, no. 7 (2020): 895. http://dx.doi.org/10.3390/foods9070895.

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Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were a

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4

Marchetti, L., S. C. Andrés, P. Cerruti, and A. N. Califano. "Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters." Food Hydrocolloids 98 (January 2020): 105315. http://dx.doi.org/10.1016/j.foodhyd.2019.105315.

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5

Haslubis, Muhammad Iqbalhakeem, and Norlelawati Arifin. "Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients." Journal of Advanced Research Design 118, no. 1 (2024): 56–71. http://dx.doi.org/10.37934/ard.118.1.5671.

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Eggs play a crucial role in the production of muffins by contributing to their moistness and tenderness. However, several issues arise with using eggs in muffin formulation, such as egg allergies and the sustainability of egg supply in the market. Therefore, this study aimed to determine the effect of incorporating plant-based ingredients (chia seeds, flaxseeds and mashed banana) in eggless pumpkin muffin formulations on physical properties, nutritional composition and sensory acceptance. Four samples were prepared as follows: Control (muffin with egg), F1 (muffin with chia seeds), F2 (muffin

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6

Dizlek, Halef. "Effects of Amount of Batter in Baking Cup on Muffin Quality." International Journal of Food Engineering 11, no. 5 (2015): 629–40. http://dx.doi.org/10.1515/ijfe-2015-0066.

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Abstract The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amoun

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7

GÜLHAN, Meltem Ece, and Aslı CAN KARAÇA. "Effects of Lentil Flour on the Quality of Gluten-free Muffins." Deu Muhendislik Fakultesi Fen ve Muhendislik 25, no. 74 (2023): 287–302. http://dx.doi.org/10.21205/deufmd.2023257403.

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The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein con

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8

Gao, Jingrong, Han Fezhong, Xinbo Guo, et al. "The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer." Starch - Stärke 70, no. 9-10 (2018): 1700334. http://dx.doi.org/10.1002/star.201700334.

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9

Bianchi, Federico, Mariasole Cervini, Gianluca Giuberti, and Barbara Simonato. "The Potential of Wine Lees as a Fat Substitute for Muffin Formulations." Foods 12, no. 13 (2023): 2584. http://dx.doi.org/10.3390/foods12132584.

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The current study evaluates the prospect of wine lees (WL), a costless by-product from Amarone winemaking, as a fat replacer in muffin formulation. WL have elsewhere replaced sunflower oil, allowing the creation of 0, 25, 50, 75, and 100% fat-substituted muffins named ML0, ML25, ML50, ML75, and ML100, respectively. Batter rheology, in addition to the textural and colorimetric characteristics, the pore dimension, and the sensory aspect of the different formulations were evaluated. The batter consistency (K) of fat-replaced muffins was lower than that of the control, while the hardness and chewi

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10

Abdel-Aal, El-Sayed M., Lili Mats, and Iwona Rabalski. "Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products." Molecules 27, no. 4 (2022): 1307. http://dx.doi.org/10.3390/molecules27041307.

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Carotenoids are essential components in the human diet due to their positive functions in ocular and cognitive health. This study investigated composition of carotenoids in hairless canary seed (HCS) as a novel food and the effect of baking on carotenoids in bread and muffin made from HCS, wheat and corn. Three bread formulations made from wheat and HCS blends were evaluated and compared with control wheat bread. In addition, three low-fat muffin recipes prepared from HCS alone or in blends with corn were assessed. The fate of carotenoid compounds in breads and muffins was monitored after dry

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Dissertations / Theses on the topic "Muffin Batters"

1

Carri, Simone <1980&gt. "Attività antagonistica di batteri lattici isolati da salami verso muffe e lieviti." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/697/1/Tesi_Carri_Simone.pdf.

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Carri, Simone <1980&gt. "Attività antagonistica di batteri lattici isolati da salami verso muffe e lieviti." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2008. http://amsdottorato.unibo.it/697/.

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Books on the topic "Muffin Batters"

1

Harrington, L. Battered Berries (Muffin Oven) (Volume 2). CreateSpace Independent Publishing Platform, 2017.

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