Heat Conductivity: A Study of Baking Sheets

Overview

Objectives My purpose for this experiment was to examine how and why the heat conductivity in different baking sheets affects the outcome of baking. Methods I made biscuits and two different chocolate chip cookie recipes on 8 different baking sheets: Non-stick, Aluminum, Stainless Steel, Insulated, Aluminized Steel, Copper, Ceramic, and glass. The variables I controlled were the temperature (375 degrees Fahrenheit for cookies, 350 Fahrenheit for biscuits), size of baked good (one-ounce scoop for cookies, biscuits were 2.04 ounces), time baked (10 minutes for cookies, 13 for biscuits), and the number on the sheet (four for cookies, two for biscuits). Results My results showed that baked goods on sheets with a higher conductivity are over baked, while ones with lower conductivity are underbaked. Specifically, non-stick produced the darkest baked goods, glass resulted in the lightest baked goods, and aluminized steel resulted in the most golden baked goods. Conclusions Knowing the heat conductivity of baking sheets is important in a real-life situation because you need to be aware of what sheets you are baking with to achieve consistently well-baked goods.

Awards (1)

• Fourth Place

Competition history

• CSEF 2019 Product Science (Physical) (Junior Division Only) · Entry J2026

Resources

• CSEF project summary ↗

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