Muffin Makin'Chemical and Material Sciences
- MariAnn Slater
"1. In this experiment I will be testing if the type flour will affect the flavor of a muffin. This will determine which type of flour is more preferred in a muffin.(Wheat flour-The Gold Medal, all-purpose flour-Great Value, almond flour-Great Value, and bread flour-Great Value.) 2. I became interested in this topic because I would like to better my cooking talents and to do that I need to know which flour I should use when cooking baked goods. 3. The results for this experiment indicates that the all-purpose flour was the most preferred and didn’t affect the taste of the muffin. 4. The information from this experiment will help people that want to improve the taste of a muffin. "