1. How would you describe an optimal muffin? What properties should it have?

2. What is viscosity? Describe how shear rate and shear stress is related to viscosity.

3. Are you able to change shear rate and shear stress in your set up? How?

4. Why is there a difference in viscosity between the different batters?

5. Why do the batters give muffins of different volumes? Try to correlate volume with viscosity results and provide an explanation based on what you have learned in the course.

6. Which properties are important for sponginess (the muffins ability to return to its original form)? Why do some batters result in permanent deformation of the finished muffin?

7. Can you observe any differences in crumb structure of the baked muffin? Try to give an explanation to what you observe.