For our project, we chose to investigate how flour affects the texture of a cookie. We were curious to see if cookies are bigger when you add more flour. We came to find out that they do get bigger but they also get softer in texture making them easier to eat.
The Science of Chewy Cookies
The key to making cookies chewy is the perfect amount of flour, which contains gluten, a molecule that makes stick together but we thought what would happen if you added more flour. The chewy texture also comes from the rising of the cookie which comes from the gases leaving the cookie as it cooks. So, when the long and stretchy proteins of gluten are mixed with the gases that are a by-product of yeast mixing with water.
Experiment and Results
The independent variable in my lab was the amount of flour that goes in the recipe. All of the other ingredients and temperature remained constant throughout our experiment.
Recipe and Instructions
The temperature of the oven was preset to 350 degrees
The ingredients were mixed in a bowl very thoroughly.
Then the cookies were put on a pan and placed in the oven for 20 min.
Then the cookies were taken out and observed to see how soft they were.
This trial showed the lightness of the cookie appearance wise. It also included the moderate shape and size of the cookie. Giving us the texture which soft but not too soft.
Trial 2- 1 1/2 cups of flour (186g)
This trial showed a different aspect to the cookie, it was still soft but a new element had been brought in with more flour and that is chewiness. This cookie was chewier than the one with one cup of flour. Also, there was an increase in shape and size making the cookie have that softer texture.
Trial 3- 3 cups of flour (384g)
This trial showed to be the best out of all of the trials as for texture and taste and shape. The cookie was extremely softer and appeared to be very much lighter than all of the other trials. The cookie also expanded more in size being the biggest cookie out of all of our trials. The cookie proved to be the best in taste with the sugar complimenting the simple softness of it made the cookie taste better.
To summarize texture had the main role in our findings in these cookies. For example of how the flour increases that soft texture. Or that gluten is the substance that causes the cookies to stay together. Despite the soft and grainy texture provided by the flour. This, in fact, was a great lesson for us because I personally didn't know that flour was the factor that implemented the softness of the cookie. We would be happy to extend on this project like changing the amount of sugar or seeing what would happen if no flour was added. Like determining would they still rise without flour? Or if they would rise because of the gluten. Those are very interesting factors to look into while making cookies. All in all, we see that flour can cause a change and effect in the way a cookie is baked and how it is risen and by the texture of the cookie.
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