Trial Experiments - Cheese Soufflé
UID: 3035568398
Research Question:
How the difference in the amount of flour added
affects the height of the soufflé?
Before Cooking (5W):
1. 1 What ingredients and equipments need?
- All the ingredients listed in the simple recipe (including...)
- Equipments: Oven, Baking Sheet, 4 Ramekins, Saucepan, A mixing Bowl, An electric egg beater, An Electric balance
1.2 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.2 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.
The independent variable is the amount of flour added to the soufflé as flour is mainly composed of starch, thus facilitate my research. Only with a specific amount of flour added can create a stable foam from the egg white. Consequently, varying the flour amount should give soufflé with different height, which is the dependent variable. More specifically, the height of the soufflé will be measured by a ruler.
As for the controlled variables, all the amount of other ingredients except flour will be the same. Moreover, the brand of all the ingredients will also be the same. Besides, the time and strength for any beating boiling process should be the same if possible. In addition, all the equipments used should be the same. Most importantly, the amount mixtures added to each ramekins for baking should also be the same, hence the results should be valid. As a result, there should not be any effects brought by other factors except the amount of flour.
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.
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 March
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. 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.
While Cooking:
Step 2. Separate whites from yolks and set aside until
ready to use.
Step 3. In a medium saucepan, melt the butter over
medium-low heat. Add the flour and stir until smooth, and cook for about 1-2
minutes, until bubbling.
Gradually stir in milk, until mixture is
smooth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes
more or until thickened.
Step 4. Remove from heat and stir in cheeses. Add egg
yolks one at a time and then add salt and freshly ground black pepper. Transfer
mixture to a larger bowl and let cool slightly.
Step 5. In a separate bowl whip whites with a pinch of
salt until stiff peaks form. Gradually fold the whipped whites into the cheese
mixture.
Step 6. Divide mixture evenly into the prepared
ramekins. (with 40g mixture added in a ramekin)
Step 7. Place the ramekins onto the preheated baking
sheet and bake for 25-30 mins until golden and puffed.
Step 8. Measure and record the height of the soufflé.
Step 9. Repeat all the steps above with a different of amount of flour added.
After cooking:
First Experiment Result:
For my cooking experiment, a different amount of flour that added in the soufflé has been set. 4 soufflé will be made in each set while there will be 6 sets in total. In order to determine the objective. the height of the baked soufflé is measured with a ruler.
Observation:
*These are two photos taken after all the soufflé are cooled down instead of freshly baked. It is used as reference to show the different of their height.
*These 2 photos are taken at step 3 from two different sets. The left one is from soufflé with 70g flour added; while the right one is taken from soufflé with 20g flour added.
It is observed that with the less flour added, the mixture is much more liquidity. On the other hand, more the flour, harder the mixture. It even turns into a dough.
*These photos are taken before the soufflé mixture put into the oven. The left one is the set with 20g flour added while the right is with 70g flour added. In addition, both of them weigh 20g/each ramekin.
It is observed that more the flour, denser the mixture.
The table below shows the experimental result:
Amount of Flour added (g) (independent Variable)
|
Height of the Soufflé (cm)
(Dependent Variable)
|
Average (cm)
|
20g
|
4.8, 5.0, 5.1, 5.2
|
5.025
|
30g
|
5.2, 5.3, 5.3, 5.3
|
5.275
|
40g
|
6.1, 6.3, 6.4, 6.5
|
6.325
|
50g
|
4.1, 4.1, 4.3, 4.3
|
4.20
|
60g
|
2.9, 3.2,
3.2, 3.4
|
3.175
|
70g
|
|
2.25
|
From 20g to 40g flour added to the soufflé, the height of the soufflé increase. However, from 40g to 70g flour added to the soufflé, the height of the soufflé decrease significantly.
In short, 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.
Yet, from the flour with 20g to 40g, the height of soufflé does not decrease but increase. Therefore, explanation have to be drawn. The possible explanation is that under 40g of flour, there might not enough starch to strengthen the air bubble in foaming of protein. Hence, during the baking process, the air bubble encounter high temperature and start to burst. In a result, this result in a lower in height of the soufflé.
Possible errors and improvements can be made:
1.
Given that the soufflé deflates so easily after removed from the oven. Therefore, the height might already decreased when it meets the cool air. Also, it is impossible to make measurement for all the soufflé in the same set at the same time which already result a possible error appoint measurement.
Therefore, the improvement that could be made is that asking people to help with the measurement. Or also measure the height of the soufflé after it is cooled down as for a reference.
2.
In addition, possible error might be made in step 3, which is to cook the butter and. the flour. It is because it is hard to maintain the exact same temperature for the cooking. Meanwhile, it is difficult to maintain the same strength for the string the mixture while cooking given that the texture varies with distinctive amount of flour added. Consequently, this might affect the rate of water evaporation from the cooking mixture hence affect the result assuredly.
Possible improvement is to limit the time for stirring the mixture and also to measure the temperature while cooking.
Reference:
1.
Asghari, A., Norton, I., Mills, T., Sadd, P., & Spyropoulos, F. (2016). Interfacial and foaming characterisation of mixed protein-starch particle systems for food-foam applications. Food Hydrocolloids, 53, 311-319. Retrieved from : https://www.sciencedirect.com/science/article/pii/S0268005X15300825
