The Fluffiest Muffins: Flour Type and Muffin Density *
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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)Share your story with Science Buddies!
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Science Buddies Staff.
"The Fluffiest Muffins: Flour Type and Muffin Density." Science Buddies,
14 Sep. 2018,
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p080/cooking-food-science/fluffiest-muffins-flour-type.
Accessed 23 Sep. 2018.
APA Style
Science Buddies Staff.
(2018, September 14).
The Fluffiest Muffins: Flour Type and Muffin Density.
Retrieved from
https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p080/cooking-food-science/fluffiest-muffins-flour-type
Last edit date: 2018-09-14
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://cssf.usc.edu/History/2005/Projects/J1122.pdf.News Feed on This Topic
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Note: A computerized matching algorithm suggests the above articles. It's not as smart as you are, and it may occasionally give humorous, ridiculous, or even annoying results! Learn more about the News Feed
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