Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation

The aim of this investigation was to prepare two solid mixtures containing a soluble polymorph of (+)-catechin and mucic (MUC) or tartaric (TAR) acids as new leavening agents. The solid mixtures were based on a polymorph of (+)-catechin, characterized through Powder X-ray Diffraction (PXRD) analysis...

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Bibliographic Details
Main Authors: Gabriele Carullo, Francesca Scarpelli, Emilia Lucia Belsito, Paolino Caputo, Cesare Oliviero Rossi, Antonio Mincione, Antonella Leggio, Alessandra Crispini, Donatella Restuccia, Umile Gianfranco Spizzirri, Francesca Aiello
Format: Article
Language:English
Published: MDPI AG 2020-10-01
Series:Foods
Subjects:
muffin
baking powder
formulation and characterization
rheology
antioxidant performances
sensory properties
Online Access:https://www.mdpi.com/2304-8158/9/11/1569

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