Chemistry in the Kitchen Spring 2023
Scientific Food Blogs by Dickinson Students
Click here for my original post Background – As I stated in the above post, I have celiac, and as such I am trying to determine the gluten free flour that best replicates the strawberry shortcake recipe. This will be done by baking each variation and determining the best based on flavor and texture. I …
Click here for my Recipe at a Glance Click here for the full recipe Click here for my annotated bibliography Introduction – Strawberry shortcake is a classic dessert perfect for a warm summer night. The fresh fruit pairs perfectly with the sweet whipped cream and crumbly shortcake. The combination of flavors is sure to bring …
When baking it’s good to use what you have on hand if possible. Switching one kind of fat for another sounds like an easy enough change, and it is! If you know what your working with. In the original Blue Berry Buckle, shorting is used as the main fat, as explained here. However in most …
Blue Berry Buckle is a fairly dense cake, it’s name actually comes from the center buckling once it’s cooled down. The topping is a streusel like that often found on coffee cakes. The texture tends to be quite dry and crumbly. All of the different ingredients play a role in making the dessert turn out …
Photo: https://thebigmansworld.com/vegan-cheesecake-recipe/ Going to the Caf every day, I would always look at the dessert section and see what kind of sweets there were. One day, I saw the label: Vegan Cheesecake. I wondered what would be different between regular cheesecake and vegan cheesecake, which was also a part of the reason I chose …
Now that you know the function of each ingredient in the original cornbread recipe, it’s time to learn how altering the milk used will effect the final product. (To view an ingredient list with measurements see Cornbread). For the most part, the function of each ingredient is the same as in the original recipe, but …
This is the original recipe for the cornbread and the science behind its ingredients! (Refer to the link for measurements). Structurally and in regards to texture, the flour, cornmeal and sugar are important to this recipe. The all purpose flour will provide the protein necessary for gluten formation, while also containing starch molecules that will …
Stevia – First we swapped sugar for the well known, zero sugar alternative, Stevia. By substituting the sugar for Stevia. Stevia is considered as one of the best sweeteners to bake with because when the temperatures rise in the oven, stevia does not lose the sweet taste. It does not provide the same texture or …
Flour– Flour, paired with starch, creates the gluten in the krumkakes., It builds their structure, allowing them to stay intact despite how thin they are. It forms the body of the dough and allows for it, once beaten and mixed, to be easily dropped by spoon into the press. This works because the dough is …