LAB #6QUICK BREADS

KHP 3310Introduction to Food Science

Corwin Driskill

Effects of Manipulation of Muffins

Effects of Sugar on Cornbread

The Effects of Manipulation on Muffins

Mixing dry and wet ingredients separately then mixing together

Dry:2 c flour½ tsp salt2 ½ tsp baking powder2 Tbsp sugar

Wet:2 Tbsp oil1 egg1 c whole milkSpray or muffin papers

We can see a difference in the consistency of the batters

STIRRING 4 STROKES STIRRING 14 STROKES

We can see a difference in the consistency of the batters

STIRRING 34 STROKES STIRRING 70 STROKES

Baked in a 425 degrees for 20 minutes

Looking from left to right 4 strokes to 70 strokes

flat and tough to light and fluffy

The Effects of Sugar on Cornbread

Cornbread made with sugarmixing dry and wet ingredients separately

Dry:1c yellow cornmeal1 c flour¼ c sugar4 tsp baking powder½ tsp salt

Wet:1 c whole milk1 egg¼ c oilCooking spray

Bake at 425 degrees for 25 minutes

Left side cornbread with sugarRight side cornbread without sugar

Cornbread baked with Sugar

Cornbread looked golden brown with a few cracks on the top crustThe texture was springy and moistThe flavor was corn like bland and flat

Cornbread made without sugar

Cornbread looked light yellow with a few cracks on the top crustThe texture was springy and moistThe flavor was corn like a little sweet and a little salty

Both cornbreads left with sugar right without

Both cornbreads could be used to eatLeft side by it self Right side with butter or in a

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