Product Development of Scuffins- Focus on how to prevent staling
Staling is the ageing of baked products, excluding microbial spoilage, and a great cause for consumer rejection. Due to its complexity, it is still not completely understood, however, the main causes are believed to be starch retrogradation, water redistribution and water loss. Scuffin is a baked product combining traits from both a muffin and a scone. The overall aim of this master thesis was to