Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
The primary function of leavening agents in baking is to cause the dough or batter to rise, allowing the baked product to be less dense, have more volume and be more aesthetically pleasing.1 The three main types of leavening agents are baking powder, yeast, and the production of carbon dioxide steam as the product is baked.2 These different types of leavening agents behave very differently and the purpose of this experiment was to discover and record the differences that occur in chocolate chip muffins. This research is important because if baking powder is unavailable the research shows what alternatives are available and how they might be altered and the differences in texture, flavor and appearance that may occur.
Location
Logan, UT
Start Date
4-10-2024 10:30 AM
End Date
4-10-2024 11:20 AM
Included in
Leavening Agents Substitution in Chocolate Chip Muffins
Logan, UT
The primary function of leavening agents in baking is to cause the dough or batter to rise, allowing the baked product to be less dense, have more volume and be more aesthetically pleasing.1 The three main types of leavening agents are baking powder, yeast, and the production of carbon dioxide steam as the product is baked.2 These different types of leavening agents behave very differently and the purpose of this experiment was to discover and record the differences that occur in chocolate chip muffins. This research is important because if baking powder is unavailable the research shows what alternatives are available and how they might be altered and the differences in texture, flavor and appearance that may occur.