BIOMOLECULES AND ENZYMES

Detailed explanation-1: -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-2: -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-3: -Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

Detailed explanation-4: -The second problem revolves around gluten development: Mixing flour with liquids activates the gluten proteins that give baked goods their structure. Over-mixing, therefore, can lead to cookies, cakes, muffins, pancakes, and breads that are tough, gummy, or unpleasantly chewy.

Detailed explanation-5: —Proper mixing affects the shape and texture of a muffin. It is better to undermix than overmix the batter. Overmixing results in a coarse-textured, tough muffin with a peaked top and long, tunnel-shaped holes in the interior. It will not rise to full volume.