This morning we watched a video about gluten and replicated the experiment. We combined water with flour; each person had a different type of flour (ex. cake flour, whole wheat flour). Then we rinsed the doughs in water until all of the starch had washed away leaving only the gluten.
In the afternoon we each made cookies based on the same recipe (nestle toll house) with each group altering a different part. We made gluten free, half cake flour, chocolate shavings, only white sugar, thirty six hours in the fridge, regular/control, only egg yolk, and melted butter chocolate chip cookies. Before we made the cookies, we read an article by the Food Lab explaining the science of the chocolate chip cookies, which you can find here: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html?ref=search Using this article, we had a sense of how the different changes would affect the cookies. For example, the melted butter resulted in denser cookies. Also, the egg yolks provide a well-emulsified source of fat and forms a tender protein coagulum. Because of this, the cookies are more brownie-like and denser.
After we tasted all eight different cookies, we were split on the regular and thirty six hour cookies for the favorite.
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