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Observation/Introduction: After trying a recipe for carrot cake, observations were made that
the cake had an eggy taste to it. While using the same recipe, changes will be made, to figure out
how to get the eggy taste out of the cake without damaging the structure and texture of the cake.
Question: Why does the cake taste eggy and how can it be prevented without changing the
texture?
Hypothesis: By cutting down the amount of eggs in the recipe by half, it will get rid of the eggy
taste but have the same texture. In an article by Fred Decker, it states that the egg ratio might be
off, and to fix it, you can use less egg (leaf.tv, para. 5). “The eggy flavor may be caused by
unreacted baking soda.” said Neal Ricks a Food Science Professor at BYU-Idaho. The second
trial will cut the amount of baking soda in half.
Experiment:
I am going to make the original recipe. Then cut down the amount of eggs for trial one, and cud
down the amount of baking soda for trial two.
https://www.leaf.tv/articles/how-to-get-rid-of-an-eggy-taste-when-making-cupcakes/
https://www.craftsy.com/blog/2014/09/how-to-keep-a-cake-from-falling/