Names_____________________________________________________________
Kitchen Group_______
Class period_________
Date of Lab___________
Food Science Experiment
The Effect of Gluten Development on Muffins
Objective:
To determine the effect of gluten developed by stirring muffin batter, on the finished
muffins.
Look for this term:
Gluten (GLOO-ten): the protein complex formed when wheat flour is mixed with liquid.
Text reference:
Food for Today, chapter 21. “The Role of Gluten” and “Muffins.”
Background Information:
Gluten is made up of the proteins in flour. As batter is mixed, the gluten develops
into an elastic mesh. Air or gas becomes trapped in the gluten, forming tiny cells that
expand as the product is heated. The more gluten is mixed, the stronger it becomes. The
stronger it is, the more easily it expands.
In this experiment, you will make a muffin recipe that yields six muffins. The batter
will be mixed three different amounts, giving you an opportunity to compare the effects of
mixing amounts on the gluten development in the finished muffins.
Supplies:
__1 cup (250 mL) all-purpose flour
__1 ½ tsp (8mL) double-acting baking powder
__1/4 tsp (1mL) salt
__1 Tbsp (15 mL) granulated sugar
__2 Tbsp (30 mL) vegetable oil
__1/2 cup (125 mL) milk
__1 egg (1/4 cup)
__6 paper muffin cup liners
(2 each of 3 colors)
__muffin pan with 6 cups
__measuring spoons
__dry measuring cups
__liquid measuring cup
__sifter
__spatula
__medium mixing bowl
__small mixing bowl
__fork
__wooden spoon
__cooling rack
__sharp knife
__cutting board
__ruler
__2 spoons
Procedure:
_____1. Preheat oven to 400o F (200o C)
_____2. Place muffin cup liners in pan so that two of the same color are next to each
other.
_____3. Measure flour, baking powder, salt and sugar into a sifter.
_____4. Sift dry ingredients together into medium mixing bowl.
_____5. Break egg into small mixing bowl and beat lightly with a fork.
_____6. Add vegetable oil and milk to beaten egg. Mix with a fork.
_____7. Add mixed liquid ingredients to dry ingredients in medium mixing bowl.
_____8. Stir batter 12 strokes with a wooden spoon. Count strokes carefully.
Batter will be barely moistened.
_____9. Spoon out enough batter into the muffin pan to fill two paper liners of the same
color 2/3 full. On the Observation Chart, write the color of the paper liners you
just filled in the appropriate blank under “A—Stirred 12 Strokes.”
Measure how much batter you have in each muffin cup. Record the data in centimeters on your
Observation chart for data collection.
_____10. Stir the remaining batter 12 more strokes.
_____11. Spoon out enough batter to fill two muffin liners of a second color 2/3 full. On
the Observation Chart write the color of the paper liners you just filled in the
appropriate blank under “B—Stirred 24 Strokes.”
Measure how much batter you have in each muffin cup. Record the data on your
Observation chart for data collection.
_____12. Stir the remaining batter 24 more strokes.
_____13. Fill the remaining two muffin liners of the same color 2/3 full. On the
Observation Chart, write the color of the liners you just filled in the appropriate
blank under “C—Stirred 48 Strokes.”
Measure how much batter you have in each muffin cup. Record the data on your
Observation chart for data collection.
_____14. Place the muffin pan in the preheated oven at 400oF (200oC) and bake for 15-18
minutes or until golden brown.
_____15. Remove the muffin pan from the oven.
_____16. Gently remove the muffins from the pan and place on a cooling rack. Keep the
muffins in matching colored liners together, so you have three pairs of muffins.
Observations:
_____17. Pull the sides of the paper liner back from the edge of the muffins.
_____18. Observe the shape of each sample. Record your observations on the Observation Chart for
data collection.
_____19. Observe the crust of each sample. Notice characteristics such as color and
smoothness. Record your observations on the Observation Chart for data collection.
_____20. Using a sharp knife and a cutting board, carefully cut each of the muffins in half
from top to bottom.
_____20. Measure the height of each baked muffin. Record the data in centimeters on your Observation
Chart for data collection.
_____21. Examine a cut half of each sample and note the texture and color. Do you see
any tunnels or holes? Record your data on the Observation Chart for data collection.
_____22. Break off a small piece of each one of the halves and chew it. Judge it for texture and
tenderness. Record your observations on the Observation Chart for data collection.
Observation Chart for Data Collection:
A
B
Characteristics
Stirred 12 strokes
Stirred 24 strokes
C
Stirred 48 strokes
Color of
paper liner
OUTSIDE:
Shape
Crust color and
texture
In centimeters:
Height before baking
Height after baking
Amount of rise
INSIDE:
Texture (by sight)
Color
Tenderness (by taste)
Graphing the Effect of Stirring on Gluten Development on Muffins:
Plot how much the muffins have risen versus how many strokes they were stirred. Now plot a best-fit
line. Using your data, be specific in your conclusions on the next page regarding the effect of increased
stirring on the development of gluten in the muffin batter.
Conclusions:
1.
Using the data your have plotted, interpolate how tall your muffins would be with 36 stirs.
2.
Using the data your have plotted, extrapolate how tall your muffins would be with 60 stirs.
3.
Using the data you have plotted, extrapolate how many stirs it would take for your muffins to be
10 centimeters tall.
4.
How many centimeters equal approximately 4-inches?
5.
What was the effect of increased stirring on the development of gluten in the batter?
6.
How did the increase in the number of times the batter was stirred affect the quality of the
muffins?
7.
Which muffin sample (what amount of stirring) was the best example of a quality product?
8.
What do you deduce as the reason for the difference?
9.
What conclusions can you draw from this experience?
10.
Of what practical use is the information you learned in this experiment?
Finishing Up:
Serve the muffins and enjoy!