fairfolio
Saved Projects

Leavening Agents

CSEF · 2002 Chemistry

Amy E. Goldman · Tarbut V' Torah Community Day School, Irvine

Overview

Objectives/Goals My project was to determine if leavening agents affect the height, taste, texture, and moisture of cookies. I believe they will. Methods/Materials I used: flour, sugar, vanilla extract, eggs, baking powder, baking soda with cream of tarter, mixing bowl, spoon, oven, cookie sheets, small bowls, plastic lid, baking scale, dish towels, Pam, and parchment paper in my project. I divided the ingriediants into thirds, made the cookie dough, made sure all the cookies were the same height, baked the cookies, identified them with food coloring, measured them with a caliper, had three subjcts rate them, and analized the results. Results The cookies with baking powder rose highest. In two out of three trials baking soda was rated best in flavor and moisture. Conclusions/Discussion Leavening agents do affect the height, taste, texture, and moisture of cookies.

Summary statement

For my project I tested baking powder, baking soda, and no leavening agent for height, taste, texture, and moisture in cookies.

Help received

Father took pictures and taught me how to use the caliper.

Awards (1)

  • Category Award

Competition history

  • CSEF 2002 Chemistry · Entry J0508

Resources

Related projects

Closest projects by meaning, across every fair and year in the corpus.

Browse more like this

Source: California Science & Engineering Fair public projects

Save projects to your library

Sign in with Google to keep track of projects you find interesting, organized into folders. An account also raises your daily allowance for “Has this been done?”, and lets you create a key for the MCP server with a much higher limit than anonymous use. Browsing stays public.

Continue with Google