Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
Below is a photo of the results of the adapted muffins. From top to bottom: A – no leavening agent, B – baking soda, C – baking soda and cream of tartar, D – baking soda and vinegar, E – baking powder, F – twice the baking powder, G – yeast. Click here to return …
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 runnier, since bubbles have the action of thickening a batter. The finish product is quite pale. The interior of the muffin is quite moist, if not …
Each ingredient in a recipe serves a purpose. Explained below is the role and purpose of each ingredient in the muffin recipe… Click here to return to the Muffins Recipe.
Below is a Time and Activity Chart that summarizes the Muffin recipe. This recipe uses baking powder as the leavening agent. However, there are several choices you can use and each will have its own distinct flavor and texture. See Muffin Recipe for more detailed information. Muffin Time and Activity Chart Printable version
Food has always played an important part in my life, whether it be making it or eating it. I grew up in a household where we canned our own peaches, made our own applesauce, and froze fresh corn to be enjoyed throughout the year. Ice cream was not something purchased from the grocery store, but …