This document summarizes a lab experiment on the effects of ingredient manipulations on quick breads. Students made muffins using standard ingredients and measured their effect before and after baking. They also made two types of cornbread, one with sugar and one without, and observed the differences in appearance before and after baking to see how sugar impacts cornbread. The lab aimed to show how ingredient changes can alter the properties of quick breads.

1. Lab #6 Quick Breads

2. Effect of Manipulation on Muffins

3. Ingredients:
2 c. Flour
½ tsp. Salt
2 ½ tsp. Double-acting baking powder
2 Tbsp. Sugar
2 Tbsp. Oil
1 Egg
1 c. Whole milk
Aerosol cooking spray

4. Muffins Before and After

5. Effect of Sugar on Cornbread:
Ingredients:
1 c. Yellow corn meal
1 c. All-purpose flour
¼ c. Granulated sugar
4 tsp. Double-acting baking powder
½ tsp. Salt
1 c. Whole milk
1 Egg
¼ c. Oil
Aerosol spray

6. Cornbread with Sugar: (Before/After)

7. Cornbread with No Sugar: (Before/After)

8. Finished Cornbreads:

9. The End