<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532020000300009</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v87n214.83549</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of different types of baking powder on quality properties of muffins]]></article-title>
<article-title xml:lang="es"><![CDATA[Influencia de diferentes tipos de polvo para hornear en las propiedades de calidad de muffins]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Otero-Guzmán]]></surname>
<given-names><![CDATA[Niza Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Sandoval]]></surname>
<given-names><![CDATA[Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tabares-Londoño]]></surname>
<given-names><![CDATA[Jorge Alexander]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Agrarias Departamento de Ingeniería Agrícola y Alimentos]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Research and Development  ]]></institution>
<addr-line><![CDATA[La Virginia Risaralda]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>87</volume>
<numero>214</numero>
<fpage>9</fpage>
<lpage>16</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532020000300009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532020000300009&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532020000300009&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The leavening process of baked goods is essential to develop their quality properties. The aim of this study was to evaluate the effect of different types of baking powder on quality properties of muffins. The physicochemical properties of both the batter and the final product were evaluated, in addition to its influence on the farinological properties of flour and the textural and sensory properties of the product in storage. The PH16 formulation was found to be the most suitable; being the highest (47.66 ± 0.35 mm), with lower moisture content (24.31 ± 0.18%), lower hardness (12.34 ± 0.34 N), and lower crumb firmness (1.84 ± 0.01). The behavior of the PH16 sample in storage and at sensory level showed no significant differences with the chosen control sample.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El proceso de leudado de los productos horneados es fundamental para desarrollar sus propiedades de calidad. El objetivo de este estudio fue evaluar el efecto de diferentes tipos de polvos para hornear en las propiedades de calidad de muffins. Se evaluaron las propiedades físico-químicas tanto del batido como del producto final. Además de su influencia en las propiedades farinológicas de la harina y las propiedades texturales y sensoriales del producto en el almacenamiento. Se encontró la formulación PH16 como la más adecuada, siendo la de mayor altura (47.66 ± 0.35 mm), menor contenido de humedad (24.31 ± 0.18 %), menor dureza (12.34 ± 0.34 N) y firmeza de miga más baja (1.84 ± 0.01). El comportamiento de la muestra PH16 en almacenamiento y a nivel sensorial no tuvo diferencias significativas con la muestra control seleccionada.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[leavening powder]]></kwd>
<kwd lng="en"><![CDATA[sodium bicarbonate]]></kwd>
<kwd lng="en"><![CDATA[texture]]></kwd>
<kwd lng="en"><![CDATA[cake]]></kwd>
<kwd lng="es"><![CDATA[leudante]]></kwd>
<kwd lng="es"><![CDATA[bicarbonato de sodio]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="es"><![CDATA[torta]]></kwd>
</kwd-group>
</article-meta>
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