Recipe Card Project
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Reflection
A: My experiment was successful in helping me understand my research on food and how gluten proteins interact with each other during baking. If I were to continue research on this topic I would enhance my experiment on the chemical level to better understand protein interaction. I would continue my experiments to yield batched results without errors and discrepancies. I would try different protein substances to see results across a whole plane of factors.
B: The change in ingredients in my food changed the texture and flavor of my cookie. I swapped the Casein protein powder for gluten-based wheat and oat flour. Protein powder produced a cookie that was very crumbly. Oat flour dried out the cookie and turned very hard. The wheat flour cookie was soft but not very sweet. Some changes were linked to protein interaction like the elasticity of the wheat dough. While some changes were due to other factors like the oat flour cookies not keeping moisture and drying out.
E: My enjoyment was affected by my project because it kept me guessing about my results and products. I enjoyed trying unconventional methods and ingredients to yield odd flavors and textures like the oat cookies which were still very good despite being impossible to bite. The protein powder cookies were very earthy and rich but they were dry and crumbly. The flour cookies were stretchy but not sweet enough. Every cookie had a good and bad attributes. The attributes made every cookie unique.
B: The change in ingredients in my food changed the texture and flavor of my cookie. I swapped the Casein protein powder for gluten-based wheat and oat flour. Protein powder produced a cookie that was very crumbly. Oat flour dried out the cookie and turned very hard. The wheat flour cookie was soft but not very sweet. Some changes were linked to protein interaction like the elasticity of the wheat dough. While some changes were due to other factors like the oat flour cookies not keeping moisture and drying out.
E: My enjoyment was affected by my project because it kept me guessing about my results and products. I enjoyed trying unconventional methods and ingredients to yield odd flavors and textures like the oat cookies which were still very good despite being impossible to bite. The protein powder cookies were very earthy and rich but they were dry and crumbly. The flour cookies were stretchy but not sweet enough. Every cookie had a good and bad attributes. The attributes made every cookie unique.