How can different emulsifiers change a recipe?

Welcome back to my blog. This post is about the second Action Project from my Food class in the STEAM course. In this unit we worked on some math such as variables, exponents, and conversion factors which would become useful for the action project. Leading up to the AP we created a couple kitchen experiments. Our first experiment had to do with leavening agents. We created a "porridge" that was supposed to be similar to making the first bread that our ancestors had made for food with seeds. After creating the porridge I added a banana which could help bring bacteria to the "porridge" so it can rise. The second experiment involved changing emulsifiers. In a brownie recipe we changed eggs with a banana and created two tests. The first test had all the usual ingredients and the second one had the replaced emulsifier. After baking we found the banana test was a different texture than the original test. For this AP we were asked to use a recipe of our choice and replace one of the ingredients with its similar subject like an emulsifier or leavening agent. I chose to create a cookie recipe and change out the emulsifiers. This experiment will be expanded on in the slideshow below.

This Action Project involved a lot of science and math. I enjoyed working on the in-class experiments and collaborating with my classmates in discussion was useful for this AP. Before this was posted we presented what we had for the AP so far and it was nice to see what recipes my classmates had done. While going through this experiment we were required to have some pictures of the process and the final result. Those photos are below. I thought working on this AP was fun. I enjoyed working on some of the math that I still remembered from my eighth grade math class and I thought the science was nice to learn. The emulsifier and leavening agent experiments are really easy to create especially the emulsifier one. If you want to try it for yourself all you need to do is find a recipe and change out one of the ingredients that are emulsifiers. If you follow the same baking recipe you will see some differences and possibly something similar. I hope to see you in the next post.

Control and Variable Test Batters, GHS, 2020

Final Cookie, GHS, 2020

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