Tracy Dickey Brandi King Jillian Dale Which leavening agent will produce the tallest muffin baking powder baking soda or bakers yeast What is a leavening agent A leavening agent is a substance that chemically reacts in the presence of heat moisture or acid releasing car ID: 527362
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Slide1
Muffins
Tracy Dickey
Brandi King
Jillian DaleSlide2Slide3
Which
leavening agent
will produce the tallest muffin:
baking powder,
baking soda,
or baker’s yeast?Slide4
What is a
leavening agent
?
A leavening agent is a substance that chemically reacts in the presence of heat, moisture, or acid releasing carbon dioxide.Slide5
Baking Powder
Contains:
Sodium Bicarbonate
Monocalcium
Phosphate
Sodium Aluminum Sulfate
CornstarchSlide6
Baking Soda
Sodium BicarbonateSlide7
Baker’s Yeast
Saccharomyces CerevisialSlide8
Basic Muffin Recipe
2 c. all-purpose white flour
1
T. leavening agent or 1 pkg. yeast
2
T. sugar
½ t. salt
1 egg
1 c. 2% milk
¼ melted butterSlide9
Procedures:Slide10
Round One:
Which leavening agent will produce the tallest muffin?
Claim:
Baking Soda
will produce the tallest muffin. Slide11
Results of Round One:
Baking
Powder
Baking
Soda
Baker’s Yeast
2.23 inches
2.17 inches
2.00 inchesSlide12
Notable Observations:
Baking Powder
Baking Soda
Baker’s
YeastSlide13
Scientific Concepts:
Neutralization
FermentationSlide14
NeutralizationSlide15
FermentationSlide16
Why was the muffin with baking powder the
tallest
?
Why was the muffin with baking soda
shorter
?
Baking
Powder
Baking
Soda
2.23 inches
2.17 inchesSlide17
Why was the muffin with baker’s yeast the
shortest
?
Baker’s Yeast
2.00 inchesSlide18
Round One Conclusions:
Baking Powder: Double Reaction
Baking Soda: Single Reaction
Baker’s Yeast: Killer IngredientsSlide19Slide20
Round Two:
How will increasing the acidity of the batter alter the height of the muffins?
Claim: More acid will cause a
greater neutralization reaction
increasing the height. Slide21
pH Matters
2%
Milk
6.4-6.8
Buttermilk
4.4-4.8Slide22
Round Two:
Substitute buttermilk
for 2% milk Slide23Slide24
Results of Round Two:
Baking
Powder
Baking
Soda
Baker’s Yeast
2.40 inches
2.21 inches
1.71 inchesSlide25
Notable Observations:
Baking Powder
Baking Soda
Baker’s YeastSlide26
Scientific Concepts:
pH and Neutralization
pH and FermentationSlide27
Why did the height of the baking soda and the baking powder muffins increase?
Round One
Round Two
2.23 inches
2.40 inches
2.17 inches
2.21 inches
Baking Powder:
Baking Soda:Slide28
Why did the baker’s yeast muffin decrease?
Round One
Round Two
2.00 inches
1.71 inches
Baker’s Yeast:Slide29
Why was the height of
baking soda muffin in round two similar to the height of the
baking powder muffin in round one?
Round One Baking Powder
Round Two Baking Soda
2.23 inches
2.21 inchesSlide30
Why does pH matter?Slide31
Round Two Conclusions:
Baking Powder: Increased height
Baking Soda: Increased height
Baker’s Yeast: Decreased heightSlide32Slide33
Round Three:
How will decreasing the leavening agent impact the height?
Claim: Only the baking soda and baking powder will
increase in height
.Slide34
Round Three:
Half the amount of
leavener
used Slide35
Notable Observations:
Baking Powder
Baking Soda
Baker’s YeastSlide36
Why did the height of the baker’s yeast muffin decrease the most?
Decreased
by:
.15 inches
.25 inches
.44 inches
Baking Powder:
Baking Soda:
Baker’s Yeast:Slide37Slide38
Why did the baking soda and the baking powder muffins decrease by nearly the same amount from round one?Slide39
Round Three Conclusions:
Baking Powder:
Decreased Reaction
Baking Soda: Decreased Reaction
Baker’s
Yeast:
Less Yeast to KillSlide40
Why is it important to use a recipe for each
leavener
?Slide41
Our Final Thoughts on Muffins:Slide42
Resources
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http://www.joyofbaking.com/bakingsoda.htmlSlide43
Resources
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http://blogs.scientificamerican.com/guest-blog/2012/09/28/enzymes-the-little-molecules-that-bake-bread/
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TV. (2010, November 18). Shrek moments: Interrogating
Gingy
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n.d.
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France, D. C. (
n.d.
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http://www.gcsescience.com/rc17-fermentation-yeast-alcohol.htmSlide44
Resources
Greene, A. (2013, July 8). The difference between baking soda and baking powder.
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Holmes, J., &
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n.d.
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Inglis-Arkell
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n.d.
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Leavening agents. (
n.d.
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dwb.unl.edu/Teacher/NSF/C12/C12Links/www.cosmocel.com.mx/english/c-leave.htmSlide45
Resources
López
-Alt, J. (
n.d.
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http://www.engineeringtoolbox.com/food-ph-d_403.html
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