How High Muffins Rise

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How High Muffins Rise! The purpose of my project is to determine how high muffins will rise with different types of flour, and to identify which type of flour makes the muffin rise the highest. If I test and measure the muffins that were baked with different types of flours, then I predict that the muffins that were baked with all-purpose flour will rise the highest. This hypothesis is based on the fact that all-purpose flour usually has gluten in it and gluten helps make the muffins rise. My goal is to use the results to determine the best flour to use if you want nice and fluffy muffins. The independent variable of my project is the type of flour. There are many types of flours. My experiment will test some of the more commonly used ones, such as all-purpose flour, whole wheat flour, and corn flour. Flour is basically the powder obtained by grinding grains, seeds, and tubers. Today all-purpose flour is used for baking and lots of other things. All-purpose flour is a blend of hard and soft wheat flours. Depending on the source, this flour can vary in a portion of hard to soft wheat. All-purpose flour has average protein content. All-purpose flour is used more frequently than the others. Another type of flour is corn flour. Corn flour is finely ground cornmeal. Corn flour is gluten-free and has a bland yet slightly sweet flavor. Corn flour has a lot important nutrients. This flour also comes in white or yellow. The last flour I’m using is whole wheat flour. This flour is ground from the whole-grain, this flour tends to be heavier than other flours. Whole wheat flour contains all the nutrients of whole-grain, also hard wheat flours tend to have more gluten and are suited for baking bread and dinner rolls. Soft wheat flours have less gluten and are great for pastries and cakes. Whole wheat flour is brown in color, when used in

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