BIOMOLECULES AND ENZYMES

Detailed explanation-1: -The peaks and tunnels characteristic of overmixed muffins are probably the result of overdevelopment of gluten and loss of carbon dioxide during overmixing.

Detailed explanation-2: -In baking, the term “tunneling” refers to tunnels and very large air pockets that form inside of muffins and quick breads as a result of overmixing a batter.

Detailed explanation-3: -But mixing too much overdevelops the gluten in the flour which will cause a tough muffin with tunnels and a compact texture. Only 10 to 15 strokes are needed to moisten the ingredients and the batter should be still lumpy and you may still see a few traces of flour.

Detailed explanation-4: -Remember that proper mixing is very important in quick breads. If the batter is under mixed, the bread will rise insufficiently. If the batter is over mixed, too much air will be incorporated, and large holes or tunnels will form during baking.

Detailed explanation-5: -The most common causes for these issues is usually over-mixing the batter or adding too much fat or sugar, but that isn’t always the case.