PRACTICAL 14

DTK 3100 FUNDAMENTAL OF FOOD PREPARATIONS

TITLE:
EFFECT OF MANIPULATION ON THE QUALITY OF MUFFIN

DATE OF PRACTICAL: 22th JUNE 2O23

LECTURER: PROF. TS. DR. AZRINA AZLAN
GROUP: 6 & 7

Group Members :

Name
Matric Num Contribution

MIMI SYAFIQAH BINTI HAMSA 215570 Introduction

NUR FATEHA NATASYA BINTI Objective

216306
MOHAMAD HANAFI Result
Material
ZIKRI IQRAM BIN ZAKARIA 217238
Method

NURUL NAJIHAH BINTI ZULKIFLI 216691 Result

WONG HUI NI 217505 Discussion

ONG CHONG YU 216745 Conclusion

 Muffin

INTRODUCTION

Muffins are a popular dessert enjoyed by people of all

ages. They come in various flavors, textures, and
appearances, making them a versatile treat for breakfast,
brunch, or snack time. The quality of muffins can vary
significantly based on factors such as ingredients, baking
techniques, and manipulations applied during preparation.

OBJECTIVE

To prepare the muffin with the correct ingredients and

method
To evaluate the height of muffin when the number of stroke
is being manipulated
To observe the appearance which include the surface of
muffin, shape and grain for different number of stroke
To observe the tenderness and also the flavour of the muffin
 Muffin
ingredients

muffins pan (6)

1c flour
1/2 tsp salt
1 tsp baking powder
2tbsp sugar
1/2 egg beaten
1/2c milk
2 tbsp oil

methodology

1. oven is preheated to 425F/220C and 6 muffin cup are greased

2. the dry ingredient flour, salt, baking powder and sugar are sit into a pan. in the
centre of the ingredient a well are made and put aside. wet ingredient, eggs, milk
and oil are blended thoroughly. the wet ingredients are poured into the well of the
dry ingredient.
3. the batter are beat with 12 strokes. 1/4c (50ml) of the batter are poured into 2 muffin
cups.
4. the batter are beat an additional 10 strokes (total 22).1/4c (50ml) of the batter are
poured into 2 muffin cups.
5. the batter are beat an additional 15 strokes (total 37). 1/4c (50ml) of the batter are
poured into 2 muffin cups.
6. the batter are beat an additional 15 strokes (total 52). 1/4c (50ml) of the batter are
poured into 2 muffin cups.
7. for 15-20 minutes the batter are baked until golden brown.
8. the muffin are removed immediately from the cup to prevent sogginess
9. the surface, appearance and shape are observed. height are measured using ruler.
10. each muffin are cut in half. the grain are observed. for flavour and tenderness muffin
are tasted.
11. observation are recorded.
 Muffin
RESULT

HEIGHT (CM) APPEARANCE

STROKES
GROUP 6 GROUP 7 SURFACE SHAPE GRAIN

12 4.3 4.2 airy, lumpy Small size crumb

22 4.5 5.0 airy, tunnel Medium size crumb

37 4.8 5.4 compact Peak top smooth crust

52 5.4 5.2 very compact Peak top smooth crust

STROKES TENDERNESS FLAVOUR

12 more tender

22 tender

sweet, flour taste

37 less tender

52 less tender, elastic

 Muffin
Discussion

Overmixing decreases tenderness and produces a muffin with a crust that is light
in colour, smooth, and peaked, with tunnels that go toward the peak, and with a
fine grain between the tunnels.

The volume of muffins becomes larger with moderate overmixing and smaller
with extensive overmixing.

The peaks and tunnels characteristic of overmixed muffins are probably the result
of overdevelopment of gluten and loss of carbon dioxide during overmixing.

Both the strong gluten and the decreased amount of carbon dioxide prevent
the muffin from rising normally during the early part of the baking period. After a
crust has formed, however, sufficient steam pressure develops internally to push
through the batter, forming tunnels in the crumb and a peak at the soft center of
the crust.

Conclusion

37 strokes is the optimum stroking times for muffin. The muffin

will have compact surface, beautiful peak top, smooth crust but no
tunnel and the texture will be tender. In summary, muffins are
generally considered a less sweet, denser baked good that can be
enjoyed by people that have pre-diabetes as a breakfast or snack.

Reference

1. Brown, B. (2019). Understanding food: Principles and preparation. (6th Edition). Cengage Learning, Singapore.
2. Azrina Azlan. (2014). Basics of Food Preparation. UPM Press, Serdang.
3. Azrina Azlan and Chan Suk Huei. (2020). Healthier and Tastier. UPM Press, Serdang.