Lab #6 Quick Breads KHP Introduction to Food Science

1. KHP 3310
Introduction to Food Science

3. Effects of Sugar on Cornbread

5. Mixing dry and wet
ingredients separately
then mixing together
Dry:
2 c flour
½ tsp salt
2 ½ tsp baking powder
2 Tbsp sugar
Wet:
2 Tbsp oil
1 egg
1 c whole milk
Spray or muffin papers

6. STIRRING 4 STROKES
STIRRING 14 STROKES

7. STIRRING 34 STROKES
STIRRING 70 STROKES

11. Cornbread made with
sugar
mixing dry and wet
ingredients separately
Dry:
1c yellow cornmeal
1 c flour
¼ c sugar
4 tsp baking powder
½ tsp salt
Wet:
1 c whole milk
1 egg
¼ c oil
Cooking spray

12. Left side cornbread with sugar
Right side cornbread without sugar

13. Cornbread baked with
Sugar
Cornbread looked golden
brown with a few cracks on
the top crust
The texture was springy
and moist
The flavor was corn like
bland and flat

14. Cornbread made
without sugar
Cornbread looked light
yellow with a few cracks on
the top crust
The texture was springy
and moist
The flavor was corn like a
little sweet and a little salty

15. Both cornbreads could be used to eat
Left side by it self Right side with butter or in a chili