3. Results

Results

1. Summary of the measurements

Type
1st Muffin
2nd Muffin
Height (cm)
Weight (g)
Height (cm)
Weight (g)
Type 1 (No baking powder or baking soda)
2.8
45
2.8
45
Type 2 (Baking soda)
3.9
44
4.0
44
Type 3 (2.5g baking powder)
3.8
45
3.8
45
Type 4(5g baking powder)
4.6
43
4.5
43

2. Observations
  • Clearly, baking powder and baking soda have a strong leavening effect on the muffins.
  • More baking powder makes the muffins rise more.
  • For the same amount added, baking soda has a stronger leavening effect than baking powder.
  • All muffins weighed less than the unbaked batter because water in the batter evaporates in the hot oven.
  • The difference in weight of the baked muffins could be because as the batter rises, there is a greater surface area for water to evaporate. This would explain why the muffins that rise the most (i.e. Type 4) weigh the least.
Photo 22: Muffin Type 1 weighed 45g


Photo23: Muffin Type 1 had a dense texture
Photo 24: Muffin Type 2 weighed 44g


Photo 25: Muffin Type 2 had a more airy texture
Photo 26: Muffin Type 3 weighed 45g


Photo 27: Muffin Type 3 had a less airy texture
Photo 28: Muffin Type 4 weighed the least at 43g


Photo 29: Muffin Type 4 had the most airy texture