Factors Affecting Foam Formation & Stability
school of chemical and life sciences | Effects of Various Raising Agents on Physical Appearance in Baked Muffins | Prepared for Dr Alvin Teo | | | |
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Done By: FS1204
Chua Wei Lin (121878A)
Lim Woon Ling (125916L)
Naageswari Duriraju (122586M)
Siti Saleha Binte Adam (124654X)
Meenakshi (120751A)
1st August 2012
ABSTRACT
Many types of raising agents are used in baking products. Raising agents release carbon dioxide during baking, allowing the products to rise. In our experiment, we are investigating the effect of different raising agents on the physical appearance of muffins. The raising agents used are baking powder, baking soda and yeast. Based on thorough research, we hypothesize that baking powder will produce the heaviest muffins while baking soda will produce muffins with the largest circumference and height.
We carried out three experiments in total. In each experiment, four sets of three muffins each were made. Baking powder, baking soda and yeast were added to three of the four sets. The fourth (control) contained no raising agent. The height and weight were measured before and after baking, while the circumference was measured after baking. The muffins were baked in a standard home oven, at 180°C for 20 minutes. Baking soda produced dark golden-brown muffins and they were the largest and tallest while the ones with baking powder were golden-brown and weighed the most. The control produced light-yellow muffins, and they are the smallest and raised the least.
In conclusion, different raising agents each have different reactivity. This greatly affects the physical appearance of baked products.
TABLE OF CONTENT
Abstract 1
Table of Contents 2
Introduction 3
Materials and Methodology 4
Results 6
Discussion 10
Conclusion 13
References 14
Appendices 15
INTRODUCTION
The first known breads were flat and described as unleavened, which means they do not contain any raising agents. However, consumers now prefer
|
Done By: FS1204
Chua Wei Lin (121878A)
Lim Woon Ling (125916L)
Naageswari Duriraju (122586M)
Siti Saleha Binte Adam (124654X)
Meenakshi (120751A)
1st August 2012
ABSTRACT
Many types of raising agents are used in baking products. Raising agents release carbon dioxide during baking, allowing the products to rise. In our experiment, we are investigating the effect of different raising agents on the physical appearance of muffins. The raising agents used are baking powder, baking soda and yeast. Based on thorough research, we hypothesize that baking powder will produce the heaviest muffins while baking soda will produce muffins with the largest circumference and height.
We carried out three experiments in total. In each experiment, four sets of three muffins each were made. Baking powder, baking soda and yeast were added to three of the four sets. The fourth (control) contained no raising agent. The height and weight were measured before and after baking, while the circumference was measured after baking. The muffins were baked in a standard home oven, at 180°C for 20 minutes. Baking soda produced dark golden-brown muffins and they were the largest and tallest while the ones with baking powder were golden-brown and weighed the most. The control produced light-yellow muffins, and they are the smallest and raised the least.
In conclusion, different raising agents each have different reactivity. This greatly affects the physical appearance of baked products.
TABLE OF CONTENT
Abstract 1
Table of Contents 2
Introduction 3
Materials and Methodology 4
Results 6
Discussion 10
Conclusion 13
References 14
Appendices 15
INTRODUCTION
The first known breads were flat and described as unleavened, which means they do not contain any raising agents. However, consumers now prefer