Scientific Food Blogs by Dickinson Students
Cake is a delicious dessert and a celebration staple, and they can range from simple sheet cakes to complex replications of real-life items. With all the hype around cake, it seemed important to investigate the science behind cakes—and what takes the flavor of a cake to the next level. Nothing is simpler than a boxed …
Chocolate cake is a decadent dessert that pairs well with other foods such as ice cream, fresh fruit, and, what we focus on, coffee. Mixing the two can create a whole new experience, scientifically affecting how the chocolate cake tastes. Whether making it from scratch or a box mix, you might be inclined to add …
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 …
Sources–
https://www.bulletproof.com/diet/healthy-eating/how-to-bake-with-sugar-substitutes/
https://www.sciencedirect.com/topics/food-science/sugar-substitute
https://www.bobsredmill.com/blog/baking-101/sugar-substitutes-baking/
https://www.allrecipes.com/article/baking-with-sugar-and-sugar-substitutes/.
https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/baking-and-cooking-with-sugar-substitutes/.
https://www.diys.com/sugar-substitute-for-baking/#:~:text=Not%20all%20sugar%20substitutes%20for%20baking%20are%20equal%3B
Article Sources Lopez-Alt, J. K. Light and Fluffy Buttermilk Pancakes Recipe https://www.seriouseats.com/light-and-fluffy-pancakes-recipe (accessed Apr 12, 2023). Murata, M. Browning and pigmentation in food through the Maillard reaction. Glycoconj J 38, 283–292 (2021). https://doi.org/10.1007/s10719-020-09943-x (accessed 2023-4-12 from Springer Link) Peng, J. The Reason You Need to Let Pancake Batter Rest https://www.tastingtable.com/948693/the-reason-you-need-to-let-pancake-batter-rest/ (accessed May 4, 2023). Potter, …
