Publicado

2020-07-01

Influence of different types of baking powder on quality properties of muffins

Influencia de diferentes tipos de polvo para hornear en las propiedades de calidad de muffins

DOI:

https://doi.org/10.15446/dyna.v87n214.83549

Palabras clave:

leavening powder, sodium bicarbonate, texture, cake (en)
leudante, bicarbonato de sodio, textura, torta (es)

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Autores/as

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.

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.

Referencias

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Cómo citar

IEEE

[1]
E. Rodriguez Sandoval, N. C. Otero-Guzmán, y J. A. Tabares-Londoño, «Influence of different types of baking powder on quality properties of muffins», DYNA, vol. 87, n.º 214, pp. 9–16, jul. 2020.

ACM

[1]
Rodriguez Sandoval, E., Otero-Guzmán, N.C. y Tabares-Londoño, J.A. 2020. Influence of different types of baking powder on quality properties of muffins. DYNA. 87, 214 (jul. 2020), 9–16. DOI:https://doi.org/10.15446/dyna.v87n214.83549.

ACS

(1)
Rodriguez Sandoval, E.; Otero-Guzmán, N. C.; Tabares-Londoño, J. A. Influence of different types of baking powder on quality properties of muffins. DYNA 2020, 87, 9-16.

APA

Rodriguez Sandoval, E., Otero-Guzmán, N. C. & Tabares-Londoño, J. A. (2020). Influence of different types of baking powder on quality properties of muffins. DYNA, 87(214), 9–16. https://doi.org/10.15446/dyna.v87n214.83549

ABNT

RODRIGUEZ SANDOVAL, E.; OTERO-GUZMÁN, N. C.; TABARES-LONDOÑO, J. A. Influence of different types of baking powder on quality properties of muffins. DYNA, [S. l.], v. 87, n. 214, p. 9–16, 2020. DOI: 10.15446/dyna.v87n214.83549. Disponível em: https://revistas.unal.edu.co/index.php/dyna/article/view/83549. Acesso em: 22 mar. 2026.

Chicago

Rodriguez Sandoval, Eduardo, Niza Cristina Otero-Guzmán, y Jorge Alexander Tabares-Londoño. 2020. «Influence of different types of baking powder on quality properties of muffins». DYNA 87 (214):9-16. https://doi.org/10.15446/dyna.v87n214.83549.

Harvard

Rodriguez Sandoval, E., Otero-Guzmán, N. C. y Tabares-Londoño, J. A. (2020) «Influence of different types of baking powder on quality properties of muffins», DYNA, 87(214), pp. 9–16. doi: 10.15446/dyna.v87n214.83549.

MLA

Rodriguez Sandoval, E., N. C. Otero-Guzmán, y J. A. Tabares-Londoño. «Influence of different types of baking powder on quality properties of muffins». DYNA, vol. 87, n.º 214, julio de 2020, pp. 9-16, doi:10.15446/dyna.v87n214.83549.

Turabian

Rodriguez Sandoval, Eduardo, Niza Cristina Otero-Guzmán, y Jorge Alexander Tabares-Londoño. «Influence of different types of baking powder on quality properties of muffins». DYNA 87, no. 214 (julio 1, 2020): 9–16. Accedido marzo 22, 2026. https://revistas.unal.edu.co/index.php/dyna/article/view/83549.

Vancouver

1.
Rodriguez Sandoval E, Otero-Guzmán NC, Tabares-Londoño JA. Influence of different types of baking powder on quality properties of muffins. DYNA [Internet]. 1 de julio de 2020 [citado 22 de marzo de 2026];87(214):9-16. Disponible en: https://revistas.unal.edu.co/index.php/dyna/article/view/83549

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CrossRef Cited-by

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1. Karen Seña-Rambauth, Jorge Figueroa-Flórez, Jorge Hernández-Ruydíaz, Jairo Salcedo-Mendoza, Fabian Ortega-Quintana, Luisa Hernández-Vanegas. (2025). Hydrothermal modification of starch-rich flour blends derived from tubers: Physicochemical and textural impacts on muffin quality. Applied Food Research, 5(2), p.101068. https://doi.org/10.1016/j.afres.2025.101068.

2. Ulpa Patel, Navneet Kumar, Shefali K. Modi. (2022). Development of protein‐enriched gram flour steamed cake and characterization of processing parameters. Journal of Food Processing and Preservation, 46(12) https://doi.org/10.1111/jfpp.17196.

3. Manish Tiwari, Akansha Tiwari, Ankita Kataria, Komal Chauhan. (2023). Cereal-Based Food Products. , p.147. https://doi.org/10.1007/978-3-031-40308-8_7.

4. Pierre Gélinas. (2022). Inventions on phosphates for chemical leavening. International Journal of Food Science & Technology, 57(5), p.2840. https://doi.org/10.1111/ijfs.15675.

5. Sena Bakir. (2026). Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach. AgriFood: Journal of Agricultural Products for Food, https://doi.org/10.1002/agf2.70011.

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