Floor Location : J 226 D
My project, Flour Power tests how different types of flours affect the density and fluffiness of a muffin compared to a cupcake. The findings that I got from the data I collected can impact the science community and bakers in a few positive ways. The first is basic knowledge about what type of flour to use for muffins or cupcakes. You don’t always have to use the type of flour that the recipe calls for. An example is if the recipe calls for a type of flour that makes a dense type of muffin. But you want a fluffy type of muffin. So you use the type of flour that will create a fluffy muffin; it’s all personal preference and what texture you prefer! In addition, by using my findings, bakers and scientists can add recipes to their cookbooks and/or online websites, which in turn will help them gain popularity and/or make money.
The inquiry question that I investigated is how changing different types of flour affects the density and fluffiness of a muffin compared to a cupcake. The reason why I created this research question, is because of my passion for baking.
For my science fair project, the independent variable is the different types of flour that are being tested- all-purpose, finely milled cake flour, whole wheat, and white rice. The dependent variable is the height of the muffins and cupcakes using millimetres to determine how fluffy or dense a muffin is compared to a cupcake. Some controlled factors include: Using the same recipe, oven & oven temperature, bake time, mixing time & speed, placement in the oven, and the amount of batter in each muffin cup.
When I conducted my experiment, I followed a simple muffin and cupcake recipe for the muffins and cupcakes and repeated the process four times using each type of flour. To measure the impact of the I.V on the D.V, I measured the height of each cupcake and muffin. I then recorded the data and collected into a chart where I then created a graph displaying the results.
From this experiment, I found that each flour reacted differently when used to make cupcakes and muffins. (The average height of the cupcakes/muffins will be in brackets beside the type of flour in the next 2 sentences.) The fluffiest cupcake was made with the cake flour (46mm) followed by the all-purpose (41mm), than the whole wheat (37.3mm) and finally, the white rice (34.3mm). For the muffins, there were similar results; the white rice (43.6mm) created the densest muffin, than the whole wheat (49.33mm), followed by the cake flour (56mm) and finally the all-purpose (64mm).
In conclusion, my experiment was very accurate and all the controlled variables stayed controlled. To improve, I would next time use a thermometer to measure the heat of the oven because the heat would more accurate and precise. Overall, this was a very interesting chemistry experiment that I am very passionate about.