UID: 3035568398
Name: Chong Wing Laam
Research Question:
How the difference in the amount of flour added affects the height of the soufflé?
What is learnt from the trial experiment?
From the trial experiment, the possible error is made during the measurement given that souffle deflated easily. Therefore, in the finalised experiment, I would like to measure the height of the souffle of both freshly baked and cooled. Subsequently, by reviewing their difference, a more detailed picture is illustrated which allow us to understand more on the effect of flour on the height of the souffle and also the fluffiness of the souffle.
5W
1. What ingredients and equipment need?
- All the ingredients listed in the simple recipe (including...)
- Equipment: Oven, Baking Sheet, 4 Ramekins, Saucepan, A mixing Bowl, An electric egg beater, An Electric balance
2. What is the hypothesis?
My hypothesis is that the more flour added will lower the height of the soufflé. This hypothesis is based on a journal article studying how does the starch affect the foaming properties of the protein. it is claimed that starch particle stabilises the wet foam system effectively.1 Besides, it also claimed that the addition of starch will increase the surface tension in the system and add thickness of the mixture due to the formation of gluten. Therefore, I would like to test its validity and also to study the correlation between starch and the foaming properties of the protein. Additionally, it is expected that the most suitable amount of flour being added for making a desired soufflé can be found.
2. What is the hypothesis?
My hypothesis is that the more flour added will lower the height of the soufflé. This hypothesis is based on a journal article studying how does the starch affect the foaming properties of the protein. it is claimed that starch particle stabilises the wet foam system effectively.1 Besides, it also claimed that the addition of starch will increase the surface tension in the system and add thickness of the mixture due to the formation of gluten. Therefore, I would like to test its validity and also to study the correlation between starch and the foaming properties of the protein. Additionally, it is expected that the most suitable amount of flour being added for making a desired soufflé can be found.
2. Who do the shopping
Regarding the project has been changed to an individual project, I am responsible to take care of all part in this research question, which include preparing the ingredients, paying for the material needed in the experiments and also measurement of the result (measure the height of the soufflé).
Given that soufflé deflate easily after meeting the cold air out of the oven, I asked my dad for help together in the measurement work. On one hand to record the result as soon as possible after the soufflé is baked. On the other hand, to minimise the error.
Given that soufflé deflate easily after meeting the cold air out of the oven, I asked my dad for help together in the measurement work. On one hand to record the result as soon as possible after the soufflé is baked. On the other hand, to minimise the error.
3.1. Where to obtain the ingredients:
- Baking shop and supermarket
3.2. Where to cook?
Kitchen in my home
4. When start cooking?
- 18 th April
5. Why is this investigation important?
- By vary the amount of flour added to the soufflé, the suitable amount of flour could be found to make a soufflé with the most desirable texture. Besides, the role of flour in food science or baking can be determined.
6. How?
4 Soufflé will be baked in each set while there will be 6 sets of soufflé in total which representing different amount of flour added to it (including 20g, 30g, 40g, 50g, 60g and 70g). After the baking is done, insert a chopstick to the soufflé where the highest point can be touched. Thus, mark it and measure it with a ruler. Additionally, height of souffle that both freshly baked and cooled are measured so as to make comparison and make further interpretation. In these 4 soufflé, the average height will be taken so as to prevent random errors. Also, all heights of the soufflé in a set must be within the range of plus or minus 0.5cm so as to minimise the random errors. After that, a graph should be constructed to illustrate how the amount of flour affects the height of the soufflé.
6. How?
4 Soufflé will be baked in each set while there will be 6 sets of soufflé in total which representing different amount of flour added to it (including 20g, 30g, 40g, 50g, 60g and 70g). After the baking is done, insert a chopstick to the soufflé where the highest point can be touched. Thus, mark it and measure it with a ruler. Additionally, height of souffle that both freshly baked and cooled are measured so as to make comparison and make further interpretation. In these 4 soufflé, the average height will be taken so as to prevent random errors. Also, all heights of the soufflé in a set must be within the range of plus or minus 0.5cm so as to minimise the random errors. After that, a graph should be constructed to illustrate how the amount of flour affects the height of the soufflé.
Variables
Independent Variable
|
Dependent Variable
|
Controlled Variables
|
- The amount of flour added to the soufflé
(20g, 30g, 40g, 50g, 60g and 70g)
|
- The height of the soufflé
- This reflect the fluffiness of the soufflé
*To be more specific, it is measured bottom up from the edge
|
- The amount of other ingredients (including butter, milk, salt, black pepper, eggs and different cheese)
- - Brands of all ingredients (including butter, flour, milk, salt, black pepper, eggs and different cheese
- Time of mixing (All the ingredients + Egg white)
- Speed and strength of the mixing process (All the ingredients + Egg white)
- Time of beating of the egg white
- Boiling time in Step 3
- The cooling time after the addition of egg yolk and cheese in step 4
- Baking time for the soufflé
- Capacity of the ramekins
- Baking temperature (190C)
- The thickness of the butter and flour coat on the ramekins in step 1
*- The waiting time for cooling down the souffle for measurement
|
*Remark: The cooking steps are all the same as that in trial experiment
However, there is amendment on measurement. The height of the souffle after cooled down is also measured. In addition, the same method is employed in which a chopstick is inserted to the souffle from the highest point. Hence, the point is marked and measured with a ruler.
Observation during the experiment:
 |
| *These are souffle after cooled. The amount of flour added are 40g,30g, 20g, 50g, 60g and 70g respectively from left to right. |
 |
| These are freshly baked souffle made with 40g of flour. It is observed that thir height is sill higher than that of the cooled one in the same set. Yet, there is a smaller difference with compared with the set that made with 20g of flour. |
 |
| These are freshly baked souffle made with 20 g of flour. It is observed that the height of the souffle is much higher than that of the cooled souffle. |
 |
| These are freshly baked souffle made with 70g of flour. It basically looks the same as the cooled one in the same set. |
Data collected:
Amount of Flour added (g) (independent Variable)
|
Height of the freshly baked Soufflé (cm)
|
Average (cm)
|
Height of the cooled Soufflé (cm)
|
Average (cm)
|
Difference (cm)
|
20
|
4.7, 5.1, 5.1, 5.2
|
5.025
|
3.9, 4.2, 4.3, 4.6
|
4.25
|
-0.775
|
30
|
5.4, 5.5, 5.1, 5.1
|
5.275
|
4.5, 4.8, 4.8, 4.9
|
4.75
|
-0.525
|
40
|
6.1, 6.3, 6.3, 6.6
|
6.325
|
5.6, 5.8, 5.9, 6.2
|
5.875
|
-0.45
|
50
|
4.1, 4.1, 4.3, 4.3
|
4.2
|
3.9, 3.9, 4.0, 4.1
|
3.975
|
-0.225
|
60
|
2.8, 3.1, 3.4, 3.4
|
3.175
|
2.8, 3.1, 3.4, 3.4
|
3.175
|
0
|
70
|
2.1, 2.2, 2.3, 2.5
|
2.25
|
2.1, 2.2, 2.3, 2.5
|
2.25
|
0
|
Curve constructed with the collected data:
From 20g to 40g flour added to the soufflé, the height of the soufflé increase. Without the increase in amount of flour, the surface tension of the protein could not be increased, hence fail to strengthen the air bubbles.3 Therefore, when the air bubbles meet cool temperature, they are unsterilized and start to deflate.
However, from 40g to 70g flour added to the soufflé, the height of the soufflé decrease significantly. The experimental result from 40g to 70g correspond to my hypothesis, as i believed that the more flour added will lower the height of the soufflé. This is because starch in flour will also give structure to the baked good5 given that it is able to form gluten when it meets heat and water,4 hence prevent the protein from entrapping more air bubbles and gave tough structure.
On the other hand, the difference between the height before and after cool down decreases
with the increase of flour. It is also observed that both curve beyond 40g tends to stick to each other. This shows that souffle with less flour tends to deflate more easily with the increase of flour.
Reference:
1. Home Cooking adventure. (2018). Cheese Soufflé. Retrieved from https://www.homecookingadventure.com/recipes/cheese-souffle
2. Zayas, J. (1997). Functionality of Proteins in Food. Berlin: Springer Heidelberg.https://link.springer.com/book/10.1007/978-3-642-59116-7#authorsandaffiliationsbook
3. Asghari, A., Norton, I., Mills, T., Sadd, P., & Spyropoulos, F. (2016). Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applicatio
ns. Food Hydrocolloids, 53, 311-319. Retrieved from : https://www.sciencedirect.com/science/article/pii/S0268005X15300825
4. Baker pedia. (2019). Starch gelatinization. Retrieved from https://bakerpedia.com/processes/starch-gelatinization/
5. Lauterbach, S., & Albrecht, J. (1994). NF94-186 Functions of Baking Ingredients. Retrieved from https://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1412&context=extensionhist
