Baking Powder Affect The Outcome Of Muffins

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OBJECTIVE

Will the different amounts of baking powder affect the outcome of muffins?

HYPOTHESIS

If I change the amount of baking powder, then amounts will react differently. Too much baking powder will bake quicker than the little amount. The too much amount will bake quicker, and evenly. It will not be too heavy or too small.

BACKGROUND RESEARCH

Warm, freshly baked muffins are a great weekend treat. Making muffins is a great way to learn kitchen chemistry. Quick breads came out in the 1940s. They get their name quick breads because unlike traditional dough, quick breads do not contain yeast. So there is no need to wait several hours, for the dough to rise. Muffins are a great example of quick breads. In quick breads, add …show more content…

Baking powder adds volume, a lighter texture and a lighter feel to the quick bread. If too much baking powder is used in a quick bread recipe, it can result in a very dry and crumbly state. If too little baking powder and baking soda is used the quick bread recipe, the final product of the bread will have a heavy, gummy texture.

Baking soda is another key ingredient in the making of quick breads. Some people know it as Sodium bicarbonate, which is used in baking, deodorizing, and in toothpaste. Others know it as, Arm and Hammer baking soda. When baking soda is heated up, it slowly breaks down into Sodium bicarbonate. Then it releases carbon dioxide bubbles, which in cooking helps quick breads raise. There are two different types of baking powder. Single-Acting and Double-Acting. When single-acting baking soda, is added into a batter or dough, it finishes its job then and there.

Quick breads are an important part in cooking, because it saves time, and money. They are a well-known treat throughout the world. They are a real treat to the sweet tooth. They go from bittersweet bread loafs to sweet muffins. Therefore, Quick breads are sweet, and at the same time it includes fruits and …show more content…

Use the following muffin recipe (Beard,1972) to make 6-8 muffins.
a) ½ cup of flour
b) ½ cup of cornmeal
c) 1 tablespoon of sugar or to your taste
d) 2 teaspoons of baking powder
e) 1 egg
f) ½ cup of milk
g) 1/8 a cup of melted butter

2. Mix all the dry ingredients together, Then make a hole in the center and add the wet ingredients. Stir thoroughly.

3. Make sure the batter is smooth. Then, put the muffin cups in the muffin pan and, add the batter. Use an ice cream scooper to add the batter. bake at 425 degrees for 15-20 minutes.

4. When they are done use a toothpick, if the toothpick comes out clean they are finished. If the toothpick comes out with batter on it, but them back in for another 3-5 minutes. REMEMBER: Use oven mitts to take them out of the oven.

5. Place the muffins on a cooling rack after cooling for 3-5 minutes, take the muffins out and put them on a plate; let them cool for another 3-5 minutes.

6. Make one half-batch with the recipe I just described. Then make a half-batch of muffins (6-8) for each amount of baking powder.
a) no baking powder
b) 1 teaspoon of baking powder
3 or 4 teaspoons of baking powder

7. Keep track of which batch is which!

8. Compare the four different batches of

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