Others Like “What Do Different Baking Ingredients Do?” (top 20 results)
Have you ever bitten in to a cookie and thought, "this is the best cookie in the whole wide world!"? Was it one you made at home? In this science fair project, discover if you can perfect the taste of your favorite cookie right in your own kitchen!
Have you ever bitten into a beautiful golden-brown cookie only to realize in dismay that the bottom is burned and black? What causes that uneven baking? Can it be prevented? You can discover the answer by conducting a science fair project to determine whether different types of cookie sheets result in noticeably different cookies. First you'll need to do some background research to figure out what kinds of baking sheets you can buy. For example, there are aluminum, steel, insulated, and…
Read more
Since ancient times, nothing has said "special" and "dessert" quite like cheesecake! The Romans even sacrificed their form of cheesecake, called libum, in religious ceremonies. Modern cheesecakes are more likely to be eaten at parties and at restaurants than used as sacrificial offerings, but no matter how they're enjoyed, all cheesecakes require some finesse in their baking and mixing to avoid common cheesecake faults, like cracking, collapsing, or failure to rise. In this cooking and food…
Have any of your friends or family members ever had an allergic reaction to eggs? In this science project idea, you'll investigate how to modify recipes so that even egg-allergic friends and family members can enjoy them.
In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender. Natural…
Read more
Have you ever bitten into a slice of bread only to find that it no longer seems fresh? Instead, it has the firm, undesirable texture that comes about when the bread is going stale. Chemically, what happens during the staling process? Can it be reversed (at least temporarily)? Do some background research to answer these questions and then apply those answers to one (or more) of the following experiments to find the optimal state to keep your bread fresh.
Experiment 1: What Temperature Keeps…
Read more
When you think of successful inventions from the 1900's that have dramatically changed how people live, what comes to mind? The car? Radio? TV? The computer? What about the microwave oven? You might not remember a time when microwave ovens were not a standard part of most kitchens, but your parents or grandparents probably do. They can remember when heating leftovers took a good 30 minutes in a traditional oven. Or thawing a food from the freezer meant leaving it in the refrigerator overnight.…
Read more
"What? My food needs some standing time? How can food stand? I don't see any legs on those baked potatoes!" Whether you're using a traditional oven or a microwave, standing time is an important concept in cooking or baking. When you remove a food from an oven or a microwave, the food retains heat and continues to cook for several minutes after it has been removed from the heat source. This process of the food continuing to cook, using the retained heat in the food itself, is called carryover…
If you like to bake, this could be a good science project for you! Have you ever wondered about the purpose of each of the ingredients in your favorite recipes? For example, why is baking powder used in some muffin recipes? How does the baking powder affect how the muffins look, feel, and taste? In this food science project you will use a scientific method to find out!
Whipped egg whites are used in many sweet and savory recipes. They are used to add air into cake batters, meringues, and soufflés. Egg whites, also known as albumin are 15 percent protein dissolved into water. When egg whites are beaten or whipped, the protein chains unravel. This is called denaturation. The process of whipping egg whites adds air to the mixture, in addition to denaturing the proteins. The denatured proteins create bonds with each other and trap air bubbles within…
Read more
|
Explore Our Science Videos
How to Make Edible Rice Paper
Make a Straw Siphon
How Far Will It Fly? Explore Drag with Paper Airplanes