Lesson Twelve MUFFINS AND BISCUITS Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS Introduction Muffin Types Ingredients/Basic Muffin. Prepared Muffin Mixes. Mixing Muffin Batter .n..cccnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnsns reaming Method Flour-Batter Method .. Two-Stage Method Single-Stage Method ...snnsnnennnnnnninnnennnistninnnennnsnnnns Sugar Solution Method Depositing the Muffin Batter. Baking the Muffin Programmed Exercises Baking Powder Biscuits Baking Powder Biscuit Formulation .....ccnnnnnnnnnnnnnnnnnnnns 12 Sweeteners. 13 Salt. B Leavening B Mixing the Biscuit Dough 16 Processing the Biscuit Dough . AT Programmed Exercises Summary. Glossary of Terms Self-Check Quiz © Copyright, American Insti of Baking. 1997 All rights reserved — Lesson TwelveLesson Twelve MUFFINS AND BISCUITS Introduction 12.01 Muffins in many varieties are among the most popular bakery items being offered to consumers today. ‘The muffin is one bakery item that can appeal to both the health-conscious consumer and the one with a “sweet tooth” seeking a special treat. Varieties are only limited by the baker's imagination and the available types of nuts, fruits, raisins ete, that may be used in their formulation, Muffins have become an alternative to the breakfast Danish or donghnut and have established themselves as ‘an acceptable hot snack item, as a dessert or as an addition to a dinner. Muffins are being marketed through convenience stores, restaurants, fast food. ‘operations and feeding establishments; however, the major portion of muffin sales is attributed to the in-store bakery segment of the U.S. baking industry. Muffin Types 12.02 Although there are numerous varieties of muffins being produced, they can be classified into three basic types: (1) peak-top muffins—which have straight sides with no overhang and rise to a peak with some cracking on the top, (2) bell-top muffins—which ‘overhang the top of the pan by about 0.25 inch (6.4 mm) all the way around and then rise to a rounded top. In most cases, these muffins have a smooth top with only slight cracking. (3) Flat-top muffins—the sides of which rise above the top of the pan and then roll to the center, thereby preventing the center from rising and thus imparting a flat top appearance. Muffins are made in many sizes and shapes, with the most common size being 2.0 to 2.5 ounces (56.7 to 70.9 g) in weight, This size is baked in a standard cupcake tin that measures 2.75 inches (70 mm) top, 2.0 inches (51mm) base and 1.5 inches (38 mm) in depth. Other varieties will range in size from a petite 1.0 to 1.5 ounces (28.4 t0 42.5 g) to the large gourmet size that will scale at about 6 to 8 ounces (170 to 227 g). Fruit Joaves ranging from 4 ounces (113 g) to 2 pounds (907 g) can be produced from most muffin batters, with the bake time and temperature as the only processing adjustments that are required Ingredients/Basic Muffin 12.03 The most common muffin, and one that has been most popular over the years, is the corn mu which is made from a combination of corn meal and wheat flour. These, together with plain muffins and bran muffins, represent the most popular basic variet- ies; however, with the growing awareness of fiber and its nutritional benefits, a greater proportion of the muffins being produced today addresses this segment of the market. In the fiber-type muffins, itis possible to select anywhere from 50 to 100 different types of flour or grain products. Oat bran, oat fiber and oat flour are by far the most widely used of a broad assortment of grain products that are available to the baking industry today Flour, in most formulations, will comprise 30 to 40% of the total batter weight and can be either bread flour (patent), pastry flour (soft), cake flour (soft) or any combination of the three. The choice of any given type, and their respective ratios to each other, will depend on the characteristics desired in the baked ‘muffin, both in regard to eating quality as well as appearance. ‘The type of flour exerts an effect on absorption, mixing behavior, batter viscosity and the shape of the baked product. The structure of the muffin will Lesson Twelve — 3