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The Fluffiest Muffins: Flour Type and Muffin Density

Summary

Areas of Science
Difficulty
 
Time Required
Short (2-5 days)
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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)

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.
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MLA Style

Science Buddies Staff. "The Fluffiest Muffins: Flour Type and Muffin Density." Science Buddies, 20 Nov. 2020, https://www.sciencebuddies.org/science-fair-projects/project-ideas/FoodSci_p080/cooking-food-science/fluffiest-muffins-flour-type. Accessed 20 May 2022.

APA Style

Science Buddies Staff. (2020, November 20). 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: 2020-11-20
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