The Effect of Sugar on Pound Cake
by: Glenda Javier (over 4 years ago)


Project #3343

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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
Key baking
Kethleen
Key baking
Margarita
Key baking
Melvelyn Espinal
Key baking
Samantha Matarazzo
Key baking
Connor Bryant
Key baking
Brian The God
Key baking
Alexa
Key baking
Frank
Key baking
Jermaine
Key baking
Gokay Goktug
Key baking
Hailey Chin
Key baking
Marielys
Key baking
Givanna
Key baking
Rachel
Key baking
Kaylee
Key baking
Kaylee
Key baking
Marykate Kelly
Key baking
Charlie
Key baking
Chelsea
Key baking
Katelyn Dimambro
Key baking
Brian
Key baking
Joseph
Key baking
Emily Graves
Key baking
Mustafa
Key baking
Lorraine
Key baking
Liam Howell
Key baking
Arthur
Key baking
Alex Becotte
Key baking
Caroline
Key baking
Emily Graves
Key baking
Maya Nakkoul
Key baking
Sarah
Key baking
Allan Stearns
Key baking
Ricky
Key baking
Coral
Key baking
Alex Devoe
Key baking
Kate
Key baking
Mitchell Canavan
Key baking
Anthony
Key baking
Justin
Key baking
Erik
Key baking
Brandon
Key baking
Ronald
Key baking
Sarah
Key baking
Zach
Fields
Name Units Type
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
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