_____ results in insufficient gluten development and a crumbly muffin that falls apart.
A) Underproofing
B) Undermixing
C) Undercooking
D) Using high-protein flour

Question

Quizplus · Accepted Answer

Undermixing dough or batter can lead to insufficient gluten development. Gluten provides structure and elasticity to baked goods, and without adequate mixing, the gluten networks won't form properly, resulting in a crumbly texture that lacks cohesion.

_____ Results in Insufficient Gluten Development and a Crumbly Muffin