Gluten Development in Muffins and Breads
Name _Cori Allen_
1. (0.2) What is the function of gluten in breads?
It is a protein and a binding agenthelps with structure formation and proper elasticity.
2. (0.4) Use your course text to i
Prelab: Lab 9
Leavening (5 points)
1. (0.4) How does double-acting baking powder act as a leavening agent during baking? Give an
example to explain the process. (Hint: you can provide the equations of the reactions. Refer to your
Laboratory 9 - Leavening: chemical, air, steam, and biological
Table 9-1: Gas production of various leavening agents.
Volume of CO2 production (mL) from various leavening treatments over time (minutes)
Laboratory 6 Lipids: Fats and Oils
Table 6-1. Plasticity of fats at varying temperatures using Texture Analyzer.
#1 Vegetable Shorte