Muffins and Biscuits

Muffins are produced similar to low-ratio cakes, but the batter is placed in small cupshaped molds before baking (Cross 2007). Most are produced from refined soft-wheat flour, although whole-wheat muffins and batters supplanented with berries, raisins, and other similar products are gaining popularity. As in cakes, the type of flour, doubleacting baking powder, and batter consistency greatly affect product characteristics. 

Regular biscuits are produced from soft-wheat flour, baking powder, sugar, fats, and other ingredients (Table 10.9). The dough is usually sheeted and then cut with a circular die, placed on baking pans, egg washed, and baked. 

Com bread biscuits are very popular in the United States and other parts of the world. There are many formulations and types that differ in volume, apparent density, texture, and flavor. Most formulations are based on a mixture of wheat flour and yellow or white maize meal or flour, baking powder, shortening/lard, and other ingredients that improve texture and flavor (Table 10.9). The functional gluten of the wheat flour allows the production of more aerated breads, whereas maize flour imparts the characteristic flavor. These ingredients are mixed with water to obtain a dough that is processed similar to regular biscuits. 

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Baking power actually has an acid and a base. When liquid is added, bubbles are released. Baked goods like muffins and biscuits then rise. 

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