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Science Fair Presentation

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by

Myredis Matos

on 30 May 2014

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Transcript of Science Fair Presentation

Background Information:
Changing certain ingredients in the recipe can greatly change the consistency of the cookie
There are three major phases that happen when the cookie is baking
spread
rise
color injection
the diameter of the cookie depends how quickly the cookie spreads at the beginning
the temperature of the ingredients will affect the texture
common rising agents are baking soda and baking powder
baking soda is composed of sodium bicarbonate
baking soda has a basic ph
baking soda, when mixed with acid will react and produce carbon dioxide
baking powder is “more sophisticated”
They both have an acidic component and a basic component
react with itself when mixed in
double acting means it has two kinds of acids
reactions of each occur at different stages of baking

Data Analysis


Leavening agent Texture
baking soda slightly chewy
baking powder a little puffy
both chewy and spread out
none puffy and thick

Procedures:
1.Prepare 4 bowls of a regular sugar cookie dough.
2.Add baking soda to one of the bowls of cookie dough, and mix.
3.Add baking powder to the second bowl of cookie dough, and mix.
4.Add both baking powder and baking soda to the third bowl, and mix.
5.Don't add any leavening agent to the fourth bowl of cookie dough.
6.Prepare a baking pan and place the cookie dough in the shape wanted. (use a separate baking pan for each one of the four cookie dough’s.
7.Bake until fully cooked or golden.
8.Measure how different the cookies look and feel with the different ingredients.
9.Record your results of how much the different cookie doughs changed.
10.Repeat steps 1-9 and observe if the same changes occur.


Materials:
4 bowls of regular sugar cookie dough without any leavening agent in it.
Baking powder
Baking soda

Citations:
Doucleff, Michaeleen. "Cookie-Baking Chemistry." NPR. NPR, n.d. Web. 06 Mar. 2014.

Janine. "How Ingredients Behave In A Cookie Recipe." Sugarkissed. Sugarkissed.net, n.d. Web. 07 Mar. 2014.

Greene, Amanda. "The Difference between Baking Soda and Baking Powder." The Huffington Post. TheHuffingtonPost.com, 08 July
2013. Web. 07 Mar. 2014.

"Food for Today." Cookie Chemistry. Mcgraw-hill, n.d. Web. 07 Mar. 2014
Arias, Tessa. "The Ultimate Guide to Chocolate Chip Cookies." Handle the Heat RSS. Handle the Heat, 22 July 2013. Web. 11 Mar. 2014.

Phillips, Sarah. "Basic Cookie Ingredients." Baking Recipes. Learn to Bake. Baking Help.Baking 911, n.d. Web. 10 Mar. 2014.


Question and Hypothesis:
How will changing the leavening agent in a regular sugar cookie affect the texture and diameter?
-When we change the leavening agent of the sugar cookies their will be a major effect in the texture because the baking powder is finer than the baking soda.
Sugar Cookies
Conclusion:

In conclusion, when we changed the leavening agent in a sugar cookie it made a big impact on the texture of the cookie. The baking powder made a bigger difference in the texture because it turned out puffy and the baking soda turned out chewy . We think that this happened because the baking powder is finer than the baking soda. The diameter of the cookie was about the same for both of them because the diameter depends on how much or fast the cookie spreads while baking.

Redesign Plan
Have more test subjects
Measure the cookies once each batch cools down.
Full transcript