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Author Question: Compare the muffins prepared with different types of flour. Which flour type was most affected by ... (Read 108 times)

nenivikky

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on: Aug 19, 2018
Compare the muffins prepared with different types of flour. Which flour type was most affected by over-mixing? Why?

Question 2

Describe a high-quality muffin. How does the amount of mixing influence muffin quality?


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raili21

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Cake flour muffins are least affected due to the low protein content in cake flour. Whole-wheat flour includes the entire grain, including its high protein content. However, the germ may reduce gluten formation. All-purpose flour is a mix of hard and soft wheat and will produce gluten when mixed.

Answer to Question 2

Desired characteristics of muffins include thin, uniformly golden brown, symmetrical top; medium-size crumb; and thin cell walls. Over mixing yields excess gluten formation and results in tunneling, peaked tops, and compromised quality.


nenivikky

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Reply 2 on: Aug 19, 2018
Thanks for the timely response, appreciate it

patma1981

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Reply 3 on: Yesterday
Great answer, keep it coming :)

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