Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between prepared soy, lupin, and yeast proteins. highest viscosity 2.04 Pa·s registered for lupin emulsion, whereas emulsion exhibited narrowest linear viscoelastic region. influence on thermo-mechanical properties wheat flour dough further investigated using Mixolab device Chopin+ protocol. Oil substitution resulted better starch gelatinization C3 torque 0.46 Nm being doughs soy protein emulsions. Significant terms moisture, color, porosity, texture were observed muffins control. lower fat baked products retained higher amounts water (25.05–26.00%) slightly more vivid color (color intensity 46.34–46.81) harder (firmness 5.64–5.86 N). sensory analysis confirmed that can be used obtaining samples acceptable taste flavor, overall quality comparable to These results indicate based-emulsions are promising replacers formulations.