Chapter 6 Ions: Charged Particles in Solution 69 Copyright Goodheart-Willcox Co., Inc. May not be reproduced or posted to a publicly accessible website. Name ________________________________________________________________ Date ________________________ Period _______________ Activity C Lab: pH and Chemical Leavening in Muffins 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. 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 baking cups 50 mL distilled water Procedure 1. Preheat the oven to 425°F. 2. Mass the flour, sugar, salt, and your assigned leavening agent. Combine these ingredients in a large mixing bowl. Variation 1: 7.0 g double-acting baking powder Variation 2: 3.5 g baking soda and 3.0 g cream of tartar Variation 3: 3.5 g baking soda and 30 mL vinegar, which should be added with the milk Variation 4: 3.5 g baking soda 3. Use the 100-mL graduated cylinder to measure the oil and milk. Combine these two ingredients with the egg (and vinegar in variation 3) in a small mixing bowl. 4. Make a well in the center of the dry ingredients. 5. Add the liquids all at once. 6. Stir the liquids into the dry ingredients with a wooden spoon until all the flour is moistened. Do not beat the batter will be lumpy. 7. Spoon the batter into 12 paper-lined cups of a muffin tin. Fill each muffin cup two-thirds full. 8. Bake the muffins 18 to 20 minutes. Muffins are done if the tops spring back when gently pressed.