Lab #6 quick breads
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Transcript of Lab #6 quick breads
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LAB #6QUICK BREADS
KHP 3310Introduction to Food Science
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Corwin Driskill
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Effects of Manipulation of Muffins
Effects of Sugar on Cornbread
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The Effects of Manipulation on Muffins
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Mixing dry and wet ingredients separately then mixing together
Dry:2 c flour½ tsp salt2 ½ tsp baking powder2 Tbsp sugar
Wet:2 Tbsp oil1 egg1 c whole milkSpray or muffin papers
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We can see a difference in the consistency of the batters
STIRRING 4 STROKES STIRRING 14 STROKES
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We can see a difference in the consistency of the batters
STIRRING 34 STROKES STIRRING 70 STROKES
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Baked in a 425 degrees for 20 minutes
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Looking from left to right 4 strokes to 70 strokes
flat and tough to light and fluffy
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The Effects of Sugar on Cornbread
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Cornbread made with sugarmixing dry and wet ingredients separately
Dry:1c yellow cornmeal1 c flour¼ c sugar4 tsp baking powder½ tsp salt
Wet:1 c whole milk1 egg¼ c oilCooking spray
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Bake at 425 degrees for 25 minutes
Left side cornbread with sugarRight side cornbread without sugar
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Cornbread baked with Sugar
Cornbread looked golden brown with a few cracks on the top crustThe texture was springy and moistThe flavor was corn like bland and flat
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Cornbread made without sugar
Cornbread looked light yellow with a few cracks on the top crustThe texture was springy and moistThe flavor was corn like a little sweet and a little salty
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Both cornbreads left with sugar right without
Both cornbreads could be used to eatLeft side by it self Right side with butter or in a
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