Please wait...
About This Project
Sugar has an impact on baked goods that goes far beyond sweetness, influencing texture and spread as well as other aspects of flavor. I am curious as to what effect changing the type of sugar (among granulated, dark brown, and corn syrup) has on three classic cookies: sugar, chocolate, and chocolate chip. You should never have to settle for an un-tasty cookie, so with this experiment I hope to learn and share how to adjust the sugar of your recipe to enhance your cookie experience.
Browse Other Projects on Experiment
Related Projects
Filtration Systems from Renewable Silk Materials
The goal of this project is to design filtration technologies using sustainability, energy costs and environmental...
What's in that new TV screen? Toward "greener" OLED's at NC State Chemistry
Making new molecules that can emit light is important for improving the cost and performance of LED lighting...
Measuring CO2 mineralization rates in a simulated ocean environment for the characterization of low-cost sensors
Direct air capture (DAC) of CO2 is a technology for low-cost and scalable carbon dioxide removal (CDR...