Science of Cooking Ellie Spalding
3rd
Food Chemistry 9-23-20
The goal of this project was to find a recipe and change one variable from it. My recipe was for biscuits. I changed the type of milk and amounts of that milk.
I have a friend who is lactose intolerant and one of the main ingredients in biscuits is milk. So, I changed to milk to lactose free milk. Because this is different than what the recipe calls for I couldn’t be sure that the conversion would be the same. I tried my new recipe three different ways, once with ⅓ cup of lactose free milk, which is what the original recipe called for, one with
¼ cup of lactose free milk, and the last time with ½ cup of lactose free milk.
1 cup all purpose flour
½ tablespoon baking powder 1 teaspoon sugar
¼ teaspoon cream of tartar a pinch of salt
¼ cup margarine
⅓ cup milk
1 cup all purpose flour
½ tablespoon baking powder 1 teaspoon sugar
¼ teaspoon cream of tartar
a pinch of salt
¼ cup margarine
⅓ cup lactose free milk
1 cup all purpose flour
½ tablespoon baking powder 1 teaspoon sugar
¼ teaspoon cream of tartar
a pinch of salt
¼ cup margarine
¼ cup lactose free milk
1 cup all purpose flour
½ tablespoon baking powder 1 teaspoon sugar
¼ teaspoon cream of tartar a pinch of salt
¼ cup margarine
½ cup lactose free milk
Flour
Baking powder
Sugar
Cream of tartar
Salt
Margarine
Milk
Lactose free milk
Measuring cups
Baking tray
Parchment paper
Bowls
Oven
Recipe book
Find a recipe
Identify the independent variable, dependent variable, control, constant
Write out the original recipe and write the modified recipe
Prepare recipe 1, 2, 3 and four
Document the steps of all recipes with video and photos (before, during and after)
Complete the Scientific Method Form
Create google doc for report
Edit video
Create a YouTube channel
Upload the video to YouTube
Imbed the video and pictures into report
Make a graph showing independent and dependent variables
Recipe Number | Appearance | Smell | Taste | Texture | Personal Opinion |
1 | Tan on top, and lighter tan on sides | buttery biscuit smell | buttery taste, but a little dry | crumbly outside and soft inside | good but not the favorite |
2 | Darker tan than R1, still two layers of color | same smell as R1, but fainter | buttery taste but not as intense as R1 | crumbly outside and soft inside | better than R1 |
3 | light tan on top, white middle | buttery biscuit smell | good flavor but the most dry, tastes like flour | very crumbly not soft not he inside like the others | probably third place |
4 | only tan, | way more | not very good | crunchy | very much in |
doesn’t look | intense | flavor, taste | bottom | last place | |
like a biscuit, maybe a drop | buttery smell | like salt | |||
biscuit |
The apparence, smell, taste, and texture varied for all four recipes. Recipe one and two were the most similar. Recipe four was widely different from the others. I had my family and myself test all of the biscuits. Appearance wise, recipes one through three all looked very similar. It was just a matter of how tan the individual preferred the top. Recipe one got the most votes in that category. In the smell department, they all shared a simpler buttery fragrance, which doesn't make a lot of sense because I used margarine. But anyhow, recipe one takes the cake on that as well. Moving on to taste, recipes one and two were very similar in the way they tasted. Recipe three tasted a little bit too much like flour and recipe
four tasted like salt. In the texture category recipe four actually wins because it was the least dry. And finally the overall winners were recipe one and two.
My hypothesis stated that recipe two would have the best result out of the recipes with lactose free milk. This was supported by the data I collected from my family, who could have both types of milk. Recipe two was on tied with recipe one for being the favorite overall. The importance of a study like this is to show that sometimes you can improve upon things that are already made. The recipe I based this project off of called for regular milk, one could agree that the lactose free milk made the biscuits better. The importance of a study exactly like this one is that I learned how to use new applications like YouTube and IMovie to edit my video. I now understand the complications of filming videos as well. In conclusion this project went beyond just the science of making biscuits, it expanded my knowledge of things I can use in my future.