What is the function of the ingredients in a muffin?

Answer 1

@I don't know!!!!!!! Sorry to waste your time, but I am trying to find that out as well.

I think that the flour is the main bulk of the muffin and the bicarbonate of soda is the raising agent, but I don't know about the others like sugar, fat, milk, baking powder. Could someone please answer it, because I need to know it for my food tech exam!!!!!!!!!!!!

I am trying to find it aswell, i am in my exam.. freaky stuff :/

Answer 2

The best biscuits I know

Sift together, 2 Cups all-purpose Flour (you can replace some of the white flour with whole wheat flour - up to 1 Cup), 4 teaspoons fresh Baking Soda, and 1 teaspoon salt.

Cut in finely, 1/2 Cup Vegetable Shortening, until fine crumbs are formed. At this stage you may work the ingredients as much as needed.

Add 1 Cup Milk (whole milk is best, but 2% will do), all at once. Mix gently with a fork, just until the dough forms a soft ball.

Turn the dough onto a floured surface and knead gently 8 to 10 times (No more or the biscuits will be tough)

Roll or pat into desired thickness and cut into 1 3/4 inch rounds.

Place on an un-greased cookie sheet (close together for soft sided or farther apart for crisp sided). Bake in a hot oven (425 F) for 12 to 15 minutes.

Serve cooled or warm with fresh butter and fruit preserves.

Answer 3

Flour, baking powder, salt, baking soda, sugar, shortening, and buttermilk.

Answer 4

the sugar helps to make the biscuit go the golden colour

Answer 5

It allows the flour to form gluten bonds so when the yeast gives off gas and the dough rises it stays held together.

Answer 6

baking powder is used in a biscuit recipe when you use normal flour and it will make the biscuit rise and go all airy