NUTRITION
CARBOHYDRATES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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not adding enough gluten
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under mixing
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Over mixing
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not making a well
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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: -Over-mixing your muffin batter The end result could be a tough (not tender) muffin with air pockets called tunnels.
Detailed explanation-3: -What are signs of a well-made muffin? A symmetrical shape; fine, light, and tender on the inside.
Detailed explanation-4: -Overmixing muffin batter produces not only toughness but also irregular shapes and large, elongated holes inside the muffins. This condition is called tunneling . Biscuit dough is often lightly kneaded, enough to help develop some flakiness but not enough to toughen the product.