E14 : Baking Substitutions and how They Affect the Final Product
| Students | Zac Correia
Tyler Kiernan |
| School | HDSB - John William Boich Public School - Burlington |
| Level | Junior 7/8 - Grade 7 |
| Group | Group 5 - Life Sciences |
| Abstract | The purpose of our experiment is to see when we substitute crucial ingredients while baking cookies, how it will affect the final product. This experiment is going to show us what the best ways to substitute ingredients are, so that anytime someone runs out of an ingredient, they’ll know what to use instead. We are going to find the best and worst substitutions for texture, taste, rise level, and bake time. |