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
The baker will start by melting the one stick of butter in the oven safe dish. Take the paper off of the stick butter and place the stick of butter in the oven safe dish, then place the oven safe dish in the preheated oven until butter is melted, after the butter is melted put on oven mitts and remove the oven safe dish from the oven. Now get your measuring cup, measure out one cup of flour, pour the cup of flour in the mixing bowl. Then measure out one cup of milk and pour it in the mixing bowl, next measure out one cup of sugar and pour in mixing bowl. Next get the spoon and mix the ingredients thoroughly until mixed completely. Now pour the mix into oven safe dish on top of the melted butter, and lastly open the large can of peaches with can opener, dump all of the peaches on top of mix in oven safe dish.
A: The reaction with water and vinegar was the most useful in this experiment. The physical properties were very self explanatory because the texture of the powders was all different expect icing sugar and cornstarch. Also the Ph levels were very similar of six and seven for corn starch and icing sugar respectively. d) Q: How confident do you feel about your identification of the
The crucible itself weighed 22.04 g so together the baking soda and crucible weighted 23.04 g at the beginning. At the first weigh-in, after two minutes over the fire, the cup and powder weighed 22.67 g, meaning that something had occurred and the weight of the powder had decreased to .63 g. We placed the crucible back onto the fire and waited another two minutes to see if it had already stabilized or if we had to wait a bit longer for that to happen. At the second and third weigh-ins the weight had not changed much at all, only .02 g and .01 g, respectively. Decidedly, nothing much had changed, so we finished the experiment then, meaning .38 g of sodium bicarbonate had been lost in the reaction. The stoichiometry we did showed us that the first reaction of sodium bicarbonate decomposing into sodium hydroxide and carbon dioxide was the correct equation, because our math showed us that we should be left with about the same amount of the product as we were left with when we performed the experiment. The second and third times we did the experiment gave us the same results, even though we left the cup over the fire for five minutes instead of two, and for the third time we used a larger amount of baking soda to see if it gave us a different outcome (we left it on for five minutes again, but we still got the same result as the previous two
of the ingredients you used; put the peanut butter and jelly away and put the bread away. You
The purpose of lab 1.1 Heating Baking Soda is to observe the baking soda as it is heated, the test tube, and the apparatus. Then to determine what happens to baking soda when it is heated. There are three parts to the experiment the empty test tube test, the heating baking soda test, and the tea test. To determine the effect of heating baking soda heated baking soda is compared to two different controls to isolate the properties of baking soda when it is heated. Then to determine that baking soda causes gas to be produced when heated
Purpose Statement: Today I will show you how to make the simple, yet delicious sandwich!
When I entered high school I started babysitting children and each child had his or her own sandwich. Marshawn loves the peanut butter with honey (Picture 1) on white bread with slices of banana. Tyhere is Marshawn's twin brother but he enjoys whipped creamy peanut butter (Picture 2) on wheat with honey nut Cheerios crushed on top. My cousin Kayla love to have creamy peanut butter with banana and strawberries (Picture3) on honey wheat bread. Kayla's younger sister is allergic to most fruits so I give her white chocolate peanut butter with honey on extra fiber bread. Abigail loves her sandwich on toasted honey wheat bread, topped with crunchy peanut butter brown sugar and pancake syrup.
Baking soda is a white crystalline powder better known to chemists as sodium bicarbonate. Bicarbonate of soda sodium hydrogen carbonate. The native chemical and physical properties of “baking soda” account for its wide range of applications cleaning deodorizing, buffering, and fire extinguishing. Baking soda can neutralize chemical smells and all types of other smells.
Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes.
Obviously, rolls from O'Charley's appear as oblong, formed into somewhat of a spherical, rectangular mush of bread, hence why they call it a “roll”. The Olive Garden breadSTICKS, however, explain themselves, sticks of bread. The process of mixing, forming, and baking these two foods prove to be explanation enough as to why they differ. As the chef back in the kitchen whips up a fresh batch of rolls, he blends together all of the ingredients, primarily yeast and water. The yeast dissolves into the water, “priming” the yeast, or waking it up from it’s dormant state inside the package. After the yeast and water get mixed, flour, salt, and sugar get added to create a thick, stretchy dough. This dough sits for two hours before it can be called upon to get into formation, (and another two hours later on) into the popular rectangular shaped rolls. The reason that this roll differs from the Olive Garden breadsticks, though, relies on multiple reasons, during mixing and baking. As the Olive Garden breadsticks continue to get mixed, the yeast, water and dry ingredient mix will sit for only 30 minutes before the shaping process can begin. Since the breadsticks exist as bigger and thicker than O’Charley’s rolls, they require less time to rise. Although both of these appetizers’ titles contain yeast breads, the formation and baking process can appear as quite
have to bake, cool, and fill the roll with its filling, and you will have a total masterpiece.
inches). After the initial bread information is gathered, one may commence cutting. Simply slice the entire length of the bread, but do not cut all the way through, to create a hinge effect. The entrée is then ready to be dressed.
You can find bread, peanut butter and jelly at your local supermarket. One can find a loaf of bread in the bread alley. There are many different types of breads you can choose from such as whole grain wheat bread, white
Now it is time to make your sugar cookies, you will start by mixing the flour, baking soda and baking powder in a small bowl. Then, you will get a big bowl and cream together the softened butter and white sugar until they are smooth. After, you will beat in the egg and the vanilla. When this is mixed completely, slowly add your mixture of dry ingredients from the small bowl into the big bowl. Once this is
Before we start the preparations, we will need to have the basic ingredients, and utensils. The ingredients are: 185g butter using Kerry gold, but any unsalted butter would do the job, 185g dark chocolate of Callebaut, 85g plain flour, 40g cocoa powder you can use the powder you make chocolate milk with, 50g white chocolate drops of Callebaut or just