By Paula Figoni
Published 2003
Select one from the choices in bold or fill in the blanks.
The cookies that rose the highest were made from bread/cake/pastry flour. The cookies that rose the highest spread more/less than the other cookies. This is probably because
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.Compare cookies made with whole white wheat pastry flour to those made with regular pastry flour (the control product). What were the main differences in appearance, flavor, and texture? Explain the main reasons for these differences.
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Rank flours from the one that produced the toughest cookies to the most tender.
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Which of these differences in toughness can be explained solely by percent protein in flour?
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For those differences in toughness that cannot be explained by the percent protein in the flour, how can the differences be explained? _____
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Which cookies were acceptable overall and which were not? Explain your answer.
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Would you expect that certain flours would be more acceptable for certain uses, for example, for decorated gingerbread men, or for traditional shortbread?
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Based on the results of this experiment, do you think the type of flour is as important in making cookies as it is in making breads and rolls? Explain your answer.
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