Muffins
Muffins are very popular small cakes, baked in individual paper cups. The fat in muffins is often a vegetable oil.
Sisterna developed 3 different muffin recipes to show the broad application possibilities.
Frozen muffins
A freeze/thaw cycle can be very harsh for bakery products, but muffins with sucrose esters withstand this treatment well. The defrosted muffin has a soft crumb, which is non-sticky, non-crumbly, with an extended shelf life.
Sodium reduced muffins
There is an increasing concern about the sodium intake in our diet. Not only salty foods contribute to our sodium intake. Many bakery products contain two sources of sodium: salt (NaCl) and baking powder (e.g. sodium bicarbonate). These can be replaced by potassium bicarbonate, calcium phosphate and salt-replace, however this can have negative effect on the texture and taste of the muffin. Sucrose esters can recover part of the defects, by delaying starch gelatinization and retrogradation. This results in more oven spring and a more tender crumb, especially during shelf life.
Gluten free muffins
Gluten free bakery products have a high content of starch of different sources. These starches are sensitive for retrogradation, and therefore gluten free bakery products have a short shelf life. Sucrose esters will improve the volume and tenderness of the muffin crumb, and will keep it soft and tender over a longer period of time.
Benefits
- More oven spring
- Higher volume
- Fine tender crumb
- Delayed staling (longer shelf life)
0.2% - 0.3% Sisterna SP70
Sisterna's advice
Sucrose Esters in Gluten-free Muffins
As the gluten network is such a crucial component in bakery products it is a real challenge to develop gluten free products that have comparable texture and volume as their original counterpart. The biggest challenge is probably to prevent quick staling of gluten free products.
Other Bakery Products
Find Your Local Distributor
Sisterna maintains a sales and promotion distribution network throughout Europe and the US. These exclusive distributors are frequently trained and updated with the latest developments and can thus provide technical help alongside the standard things such as brochures, samples and products.