Re: Substituting whole wheat in muffins?
Quote:
Originally Posted by ViolaMum
When water and wheat combine, gluten is formed. Mixing increases the gluten activation. That's good in yeast breads, but in muffins and quick breads, you want a soft texture; if you overmix a dough it produces tough muffins.
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Of course. . . I totally know that . . because I watch the Great British Baking Show. . . lol! I just forgot.
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