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The Fluffiest Muffins: Flour Type and Muffin Density *

Difficulty
Time Required Short (2-5 days)
*Note: This is an abbreviated Project Idea, without notes to start your background research, a specific list of materials, or a procedure for how to do the experiment. You can identify abbreviated Project Ideas by the asterisk at the end of the title. If you want a Project Idea with full instructions, please pick one without an asterisk.

Abstract

Here's a project idea for all of you bakers out there. What happens if you try your favorite muffin recipe with different types of flour (e.g., white, whole wheat, rye, soy, etc.)? Think of ways you can measure the results. How would you measure the density of a muffin? A kitchen scale would definitely be useful for this project, both for measuring the results and for portioning out the batter for equal-sized muffins. What other measures might be of interest? (Nakajima, 2005)

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MLA Style

Science Buddies Staff. "The Fluffiest Muffins: Flour Type and Muffin Density" Science Buddies. Science Buddies, 20 June 2014. Web. 2 Sep. 2014 <http://www.sciencebuddies.org/science-fair-projects/project_ideas/MatlSci_p029.shtml>

APA Style

Science Buddies Staff. (2014, June 20). The Fluffiest Muffins: Flour Type and Muffin Density. Retrieved September 2, 2014 from http://www.sciencebuddies.org/science-fair-projects/project_ideas/MatlSci_p029.shtml

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Last edit date: 2014-06-20

Bibliography

Nakajima, K.N., 2005. "Muffin Fluff: The Effect of Flour Type on Muffin Density," California State Science Fair Project Abstract [accessed April 26, 2006] http://www.usc.edu/CSSF/History/2005/Projects/J1122.pdf.

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