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What is Muffin Gumminess and Texture Analysis about?
The document contains data from several tables analyzing the properties of muffins and cookies containing varying percentages of barley flour replacement (BRF). Key findings include: - Muffin hardness, cohesiveness, springiness decreased as BRF increased from 0-100% - Muffin volume and weight decreased as BRF increased from 0-100% - Cookie and muffin crumb and crust color lightened (higher L value) as BRF increased, indicating lighter color - Water absorption of flour blends increased as BRF percentage inc
- Author
- Bishal Sinha
- Language
- EN