Iowa

Department of Food Science and Human Nutrition

Improved Baked Goods Quality

Muffins:  Flour Types and Amount of Stirring

The cutting effect of the bran particles in whole wheat flour (ww) can result in a product with lower volume, finer-texture, and smaller cells compared to a product made with all-purpose flour (ap). The higher the percentage of whole wheat flour, the more stirring muffins should be given to develop adequate gluten structure.


MuffFlour.jpg (32863 bytes)



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