Kristyn Lloyd March 29, 2017

FS120- 02
Foods Final- Muffin Flour Experiment

1. Select a project type from the Final Project Guide during the first week. Develop
the lab according to the instructions. Include specific details in your plan so that
the experiment you complete will go smoothly when you perform it. Include
detailed, step-by-step instructions for completing sensory and objective testing
activities. Review you plans with the instructor.
a. Test: make muffins with the modified recipe in class (see 3 below, use
those directions) but use 3 different types of flour: bread flour, all-purpose
flour, and self-rising flour. Use the normal sized muffin tins and remember
to only use 20 strokes to combine wet and dry ingredients to keep each
batch consistent.
b. I will also conduct a texture analysis through the compression test to know
the texture/ density of each by using the classroom equipment. And
height…
c. Individuals will receive one of each of the muffins and assess on taste and
texture by a sensory group of 12 individuals. They will use water to
cleanse their palate between each sample.
2. Complete an ingredient order form to request all ingredients and supplies you will
need for your final project. Done.

3. Write an Introduction (that includes your hypothesis) and a Methods section that
you can use for the final presentation.
a. My hypothesis is that the bread flour will give the muffins a stiffer texture
while the self-rising flour will be a lighter fluffier texture. I presume that
the self-rising flour will be preferred because of that lighter fluffy texture.

4. Create needed sensory ballots for use in your project. Feel free to use reference
materials as a guide. (SEE BOTTOM OF DOCUMENT)
a. Ask range of texture (1-5, dislike to like)
b. Ask range of flavor “”
c. Ask age and gender of participant
Kristyn Lloyd March 29, 2017
FS120- 02

RECIPE: Bread, Muffins: (Sample 324)

Materials:
262g All-purpose flour
99g Brown sugar
9.8g Baking powder
2.8g Salt
236g Milk
5g Vanilla
50g Egg
70g Canola oil
Add-ins:
40g of mini chocolate chips

Directions:
Preheat oven 375 °F | Combine all dry ingredients and sift | Combine all liquid
ingredients including the oil | Stir together sifted dry ingredients, liquid
ingredients, and inclusions just until combined (about 20 strokes) | Fill lined
muffin pans 2/3rds full with batter using a # 20 scoop | Bake 16 minutes

RECIPE: Bread, Muffins: (Sample 765)

Materials:
262g Bread Flour
99g Brown sugar
9.8g Baking powder
2.8g Salt
236g Milk
5g Vanilla
50g Egg
70g Canola oil
Add-ins:
40g of mini chocolate chips

Directions:
Preheat oven 375 °F | Combine all dry ingredients and sift | Combine all liquid
ingredients including the oil | Stir together sifted dry ingredients, liquid
ingredients, and inclusions just until combined (about 20 strokes) | Fill lined
muffin pans 2/3rds full with batter using a # 20 scoop | Bake 16 minutes
Kristyn Lloyd March 29, 2017
FS120- 02

RECIPE: Bread, Muffins: (Sample 981)

Materials:
262g Self- Rising flour
99g Brown sugar
0g Baking powder
0g Salt
236g Milk
5g Vanilla
50g Egg
70g Canola oil
Add-ins:
40g of mini chocolate chips

Directions:
Preheat oven 375 °F | Combine all dry ingredients and sift | Combine all liquid
ingredients including the oil | Stir together sifted dry ingredients, liquid
ingredients, and inclusions just until combined (about 20 strokes) | Fill lined
muffin pans 2/3rds full with batter using a # 20 scoop | Bake 16 minutes