Application Studies / AIB Standard Procedure for Muffin Firmness and Elasticity

AIB Standard Procedure for Muffin Firmness and Elasticity

Industry:

Food

Baked

Attributes measured:

cohesiveness

extensibility

hardness

firmness

relaxation

elasticity

springiness

Background

This study describes an AIB International procedure to measure the firmness and relaxation of the internal structure of muffins. The top and bottom of the muffin were removed to isolate the internal muffin structure. The method allows the effects of ingredients and storage conditions to be determined without taste panels.

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