BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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.

Detailed explanation-2: -products? High-quality muffins have a thin, evenly browned crust. Top is symmetrical, but looks rough. When broken apart, texture is uniform and crumb is tender and light.

Detailed explanation-3: -Over-mixing causes tunneling because it causes more gluten to develop than you really need. Unlike a bread dough, you don’t need complex networks of gluten to help trap the air as your bread bakes; a small amount that is generated with just enough mixing tends to work best.

Detailed explanation-4: -You know you’ve overmixed, when you see “tunnelling” in cakes and muffins because often if you slice into a cake baked from an overmixed batter, you will see tunnels where air bubbles were trapped and therefore pushed through the crumb, basically tunneling through your cake.