110 C H A P T E R 6 E X P E R I M E N T pH and Chemical Leavening in Muffins Purpose In this lab, you will compare the effects of four chemical leavening agents in a basic muffin recipe. You are to compare color, cell size, flavor, and texture of the muffins. It is crucial that mixing directions be followed exactly in order to limit outside variables that may affect the quality of the baked products. Equipment electronic balance large mixing bowl 100-mL graduated cylinder small mixing bowl wooden spoon muffin tin Supplies 250 g all-purpose flour 65 g sugar 5 g salt assigned leavening agent 1 egg 60 mL vegetable oil 240 mL milk 12 paper liners 50 mL distilled water Safety • Follow food preparation sanitation procedures. • Wash hands before handling food products. • Clean all utensils after use. • Use hot pads to protect hands and counters. Copyright Goodheart-Willcox Co., Inc.