Conclusions

Select one from the choices in bold or fill in the blanks.

1. Muffins made with regular whole wheat flour were shorter than/taller than/the same height as those made with pastry flour. The difference in height was small/moderate/large.

2. The difference in texture between muffins made with regular whole wheat flour and those made with white pastry flour was small/moderate/large. The difference can be described as follows:

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3. Compare muffins that were made with whole wheat pastry flour with those made with regular whole wheat flour. What were the main differences in appearance, flavor, and texture?

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   These differences were small/moderate/large. How do you explain these results?

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4. Compare muffins that were made with gluten-free baking mix with those made with pastry flour (control product). What were the main differences in appearance, flavor, and texture?

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   These differences were small/moderate/large. How do you explain these results?

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5. Which muffins did you feel were unacceptable overall, and why?

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   What could you do differently next time so that these muffins are more acceptable?

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6. Did you notice any other differences in the muffins, or do you have any other comments about the experiment?

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