{"id":82,"date":"2022-02-21T21:35:46","date_gmt":"2022-02-21T21:35:46","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/?p=82"},"modified":"2022-05-04T16:10:13","modified_gmt":"2022-05-04T16:10:13","slug":"muffins-no-leavening-agent","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/2022\/02\/21\/muffins-no-leavening-agent\/","title":{"rendered":"Muffins – No leavening agent"},"content":{"rendered":"

When no leavening agent is added, there is still water being converted to steam that will give some lift to the muffins.<\/p>\n

The batter tends to be a little runny, since bubbles have the action of thickening a batter.<\/p>\n

\"View<\/p>\n

The finished product is quite pale.<\/p>\n

\"\"<\/p>\n

The interior is quite most, if not almost soggy.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

When no leavening agent is added, there is still water being converted to steam that will give some lift to the muffins. The batter tends to be a little runny, since bubbles have the action of thickening a batter. The finished product is quite pale. The interior is quite most, if not almost soggy.<\/p>\n","protected":false},"author":4283,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[275681],"tags":[],"class_list":["post-82","post","type-post","status-publish","format-standard","hentry","category-additional-science-of-recipe"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/users\/4283"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/comments?post=82"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/posts\/82\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/media?parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/categories?post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp22\/wp-json\/wp\/v2\/tags?post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}