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KHP 3310
Introduction to Food Science
Lab #6 quick breads
Effects of Sugar on Cornbread
Lab #6 quick breads
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
STIRRING 4 STROKES

STIRRING 14 STROKES
STIRRING 34 STROKES

STIRRING 70 STROKES
Lab #6 quick breads
Lab #6 quick breads
Lab #6 quick breads
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
Left side cornbread with sugar
Right side cornbread without sugar
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
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
Both cornbreads could be used to eat
Left side by it self Right side with butter or in a chili

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Lab #6 quick breads