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.
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.
- More oven spring
- Higher volume
- Fine tender crumb
- Delayed staling (longer shelf life)
0.2% - 0.3% Sisterna SP70Sisterna's advice