# Effect of Microwave-Assisted Processing of Acorn Flour on Muffin Quality
## 3 Results and Discussion
### Effect of Microwave-Treated Acorn Flour Addition on Technological Properties of Muffins
For muffins with wet microwave-treated flour, crumb firmness increased with longer microwave exposure, regardless of the power level used. Firmness values for these samples were lower than those of the control for flour treated at 925 W (from 1.0 to 3.0 min) and at 1295 W (up to 1.0 min). However, samples treated at 1295 W for 1.5 min and at 1850 W exhibited higher compression force values, with the highest value recorded for the sample treated at 1850 W for 1.0 min, showing a 173% increase in force compared to the control. Figure 2: External appearance and cross-section of wheat-acorn muffins with dry and wet microwave-treated acorn flour. AF—acorn flour; 0—control samples; W—wet microwave treatment; 925, 1295, 1850—microwave power (in watts); 0.5...3.0—microwave processing time (in minutes). In the study by [PERSON] et al. [65] on the effect of a microwaved corn starch-pea protein composite on muffin quality and physical properties, muffins containing the composite microwaved at 700 W exhibited a lower rise (center height), lower specific volume, and lower hardness. These changes were dependent on the number of microwave cycles (20 s microwave, 40 s rest)--the more cycles applied, the more pronounced the observed changes. Similarly, [PERSON] et al. [66] assessed the impact of microwave baking at different power levels (150-600 W) on cupcake quality. They found that higher microwave power during baking resulted in increased cupcake height, porosity, and hardness while reducing density. The findings of the present study align with these observations, where higher microwave power and longer exposure time resulted in more pronounced changes in technological properties. The use of acorn flour in bakery and pastry products is valuable due to its bioactive components; however, it presents challenges in terms of its impact on technological properties and physical characteristics. Acorn flour is a gluten-free raw material with relatively high fat and fiber content [52; 67], which negatively affects the quality of baked goods, including their volume and textural properties [60; 68; 69; 70; 71]. The firmness of acorn muffins, as reported by [PERSON] et al. [71], was 8.8% lower than that of wheat muffins, while their height decreased by 26.1%. Similarly, in the study by [PERSON] et al. [60], an increase in the hardness of sponge cakes was observed with increasing proportions of acorn flour. Given the negative effect of acorn flour on the quality characteristics of products, various processing methods--including microwave treatment--are being explored to mitigate these changes. Changes in the technological properties of muffins baked with microwave-treated acorn flour may be attributed to alterations in starch during the microwave treatment process. As reported by [PERSON] et al. [72], microwave treatment modifies the gelatinization mechanism and affects the rheological properties of starch. This process is a critical functional aspect of starch, playing a significant role in food processing technology. In studies by [PERSON] et al. [73], the impact of microwave treatment on tet flour was evaluated, focusing on parameters such as amylose content, damaged starch, and pasting properties. The authors demonstrated that microwave treatment reduced the content of damaged starch while increasing the amylose content. These changes in the chemical composition and structural modifications of starch resulted in increased water absorption and solubility indexes. Additionally, pasting properties were altered, with an increase in pasting temperature and a decrease in viscosity. Importantly, the moisture content of the flour influenced the extent of these changes, with higher moisture content leading to more pronounced effects during microwave treatment. The studies by [PERSON] et al. [74] also indicated the influence of microwave treatment on functional properties, particularly hydration properties and protein recovery, with reductions observed in albumins, globulins, and prolamins. [PERSON] et al.