Description
Sugar affects baked goods in a variety of ways. In this lesson, students will investigate the various functions of sweeteners relative to its hygroscopic properties and then experiment in lab to determine the affect of sugar on the overall quality of pound cake. Students will collect and share data on the following:
- the shape of baked cake
- the crispness and the extent of Maillard browning on the crust of the pound cake
- the moistness, tenderness, crumb structure, and volume of pound cake
- the sweetness and overall flavor of pound cake
Data Sets
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Kethleen |
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Margarita |
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Melvelyn Espinal |
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Samantha Matarazzo |
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Connor Bryant |
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Brian The God |
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Alexa |
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Frank |
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Jermaine |
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Gokay Goktug |
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Hailey Chin |
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Marielys |
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Givanna |
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Rachel |
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Kaylee |
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Kaylee |
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Marykate Kelly |
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Charlie |
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Chelsea |
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Katelyn Dimambro |
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Brian |
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Joseph |
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Emily Graves |
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Mustafa |
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Lorraine |
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Liam Howell |
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Arthur |
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Alex Becotte |
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Caroline |
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Emily Graves |
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Maya Nakkoul |
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Sarah |
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Allan Stearns |
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Ricky |
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Coral |
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Alex Devoe |
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Kate |
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Mitchell Canavan |
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Anthony |
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Justin |
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Erik |
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Brandon |
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Ronald |
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Sarah |
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Zach |
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Fields
| Name | Units | Type |
|---|---|---|
|
Amount of Sugar Used
|
g
|
Number
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Height of Cupcake
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cm
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Number
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Cupcake Shape
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Text
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Crust Color
|
Scale of 1-5 (1 being very light, 5 being very dark)
|
Number
|
|
Crust Texture
|
|
Text
|
|
Crumb Appearance
|
|
Text
|
|
Sweetness
|
Scale of 1-5 (1 being not sweet at all, 5 being extremely sweet)
|
Number
|
|
Overall Acceptability
|
Scale of 1-5 (1 being highly unacceptable, 5 being highly acceptable
|
Number
|
|
Additional Comments
|
|
Text
|
Formula Fields
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The Effect of Sugar on Pound Cake
Project #3343 on iSENSEProject.org
Description
Sugar affects baked goods in a variety of ways. In this lesson, students will investigate the various functions of sweeteners relative to its hygroscopic properties and then experiment in lab to determine the affect of sugar on the overall quality of pound cake. Students will collect and share data on the following:
- the shape of baked cake
- the crispness and the extent of Maillard browning on the crust of the pound cake
- the moistness, tenderness, crumb structure, and volume of pound cake
- the sweetness and overall flavor of pound cake
Fields
| Name | Units | Type of Data |
|---|---|---|
|
Amount of Sugar Used
|
g
|
Number
|
|
Height of Cupcake
|
cm
|
Number
|
|
Cupcake Shape
|
|
Text
|
|
Crust Color
|
Scale of 1-5 (1 being very light, 5 being very dark)
|
Number
|
|
Crust Texture
|
|
Text
|
|
Crumb Appearance
|
|
Text
|
|
Sweetness
|
Scale of 1-5 (1 being not sweet at all, 5 being extremely sweet)
|
Number
|
|
Overall Acceptability
|
Scale of 1-5 (1 being highly unacceptable, 5 being highly acceptable
|
Number
|
|
Additional Comments
|
|
Text
|
Our Data
Name(s): ______________________________________
Date: _________________________________________
| Amount of Sugar Used | Height of Cupcake | Cupcake Shape | Crust Color | Crust Texture | Crumb Appearance | Sweetness | Overall Acceptability | Additional Comments |