FOOD SCIENCE
FoodCrumbles.com
December, 2021
Shortbread is one of the simplest types of cookies there is!
Mix FLOUR, BUTTER and SUGAR
Shape
Bake
Enjoy!
As such, it's a great vehicle for doing some cookie science experiments!
Let's investigate the role of each of its ingredients!
FLOUR
01.
Brings, and holds, all ingredients together
What happens to flour in the oven?
When mixed with moisture & heated, starch absorbs water and swells.
The starch 'gelatinizes' and firms up the cookie!
Flour contains a lot of starch (= type of carbohydrate).
Makes a thick cookie, that doesn't spread
Makes a dry, flavorless cookie
Gives a dry, crumbly dough
Makes a very vulnerable cookie, breaks apart easily
Makes a (very) thin cookie
BUTTER
02.
Adds richness and tenderness to your cookie!
In the oven, butter melts, and makes the dough soft!
It helps it expand and spread
What's the difference between butter & vegetable oils?
Both are made up of a mix of triglycerides, they just each contain different ones.
And, butter contains water as well as some flavors!
This causes their melting point to differ.
SUGAR
03.
Adds sweetness & crunch!
Makes a cookie that is:
Very very crisp
(TOO) brown
Very very sweet
(TOO) thin
Why does sugar aid browning?
Sugar reacts with the proteins in butter & flour in the MAILLARD reaction.
As well as a lot of delicious flavors!
During this process, brown molecules are formed.
VERY white, bland & savory (like a pie crust!)
Nice and brown!
TOO crispy (almost hard)
Now that you know the role of each ingredient.
Here's a recipe to get you started:
Now that you know the role of each ingredient.
Here's a recipe to get you started:
Did you your own COOKIE SCIENCE experiments? Let us know! Tweet: @FoodCrumblesSci