Tiffany Shao

Dec. 11, 2023

Good Copy of Proposal

I. Project title:

Exploring the science of baking: exploring ingredients, techniques, and flavor profiles.

II. Inquiry question:

Investigating the Science of Baking: How do Different Ingredients and Techniques

Impact the Texture and Flavor of Homemade Baking?

III. Rationale/context:

I have chosen this to investigate the science of baking, specifically exploring how

different ingredients and techniques affect the texture and flavor of homemade baked

goods. This inquiry shows my deep interest in baking as a hobby and my desire to

understand its basic scientific principles. Baking has always been a source of joy for me

by delving into this topic, my goal is to deepen my knowledge and appreciation of

baking arts while sharing this new understanding with others who share a similar

passion for baking or are interested in the science behind it.

IV. Background

1. I can explain the fundamental concepts such as the role of ingredients like flour,

sugar, eggs, and leavening agents in baking, as well as key techniques like mixing,

kneading, and fermentation.

2. I can discuss the chemical reactions that occur during baking such as the

fermentation process in bread-making.

3. I can describe how different ingredients contribute to baked goods' texture, flavor,

and structure. For instance, I can explain how sugar impacts sweetness, or how fats

affect tenderness.

4. I can discuss various baking techniques, such as creaming, folding, and oven

temperature control, and most importantly, how they influence the outcome of the baked

goods.

V. Career Connections:

At this point, my intended career area is in medicine. Although the inquiry

question about the science of baking may not seem directly related to medicine, it offers

several valuable connections to my life, academic, and career goals. Firstly, it shows

that I’m always ready to learn new things, especially in science, which is important in

medicine. Secondly, it helps me get better at problem-solving skills, which is also crucial

when treating patients. Thirdly, I can demonstrate the ability to understand and

communicate complex scientific concepts, which is useful when communicating with

patients about their health. Lastly, it shows the passion I have for the science part of

food, which could help advise me about healthy eating as a pharmacist. So, even
though baking and medicine seem different, they can work together to help me be a

better pharmacist.

VI. Interdisciplinary and core competencies connections:

My project is a study of the science of baking and its impact on texture and

flavor, which is related to chemistry and mathematics as it connects to chemical

reactions, fermentation, and precise measurements. It also links with core

competencies like critical thinking, communication, and creativity as I explain complex

concepts and try to experiment with bake variables.

VII. Capstone Presentation Medium:

Considering the popularity of the YouTube channel and Instagram account

among my age group, and the fact that they visually demonstrate experiments and

techniques related to the science of baking in an engaging format, I will be using them.

I've already created both accounts and posted three successful videos. I am currently

actively working on a fourth video.

VIII. Description of my Capstone project

Description:

For my Capstone project, I explore the complex and interesting science behind

baking, with a particular focus on understanding how different ingredients and

techniques contribute to the flavor and texture of homemade baked goods. Throughout

this project, I did research, conducted baking experiments, and recorded them in a

video presentation.

Research:

The project will begin with broad research into the fundamental principles of

baking, including the chemistry of ingredients, heat transfer, and the role of different

techniques such as creaming and fermentation. I will review academic papers,

cookbooks, and online resources to gather a foundation of knowledge.

Experiment:

The key to this project is practical experimentation. I will carefully plan a series of

baking experiments, each designed with different variables. These experiments will

involve altering techniques (e.g. kneading time and skill) to observe the direct impact on

the texture and flavor of the final baked products. I will document each step of the

process, from preparation to tasting.

Product:
 By doing this project, I will produce an engaging and formative video presentation

of my research and experiments. The video will include clear explanations of the

scientific concepts behind baking and demonstrations. Of course, it will include graphics

and visuals to help understanding, 4 videos will be produced at the end of the

evaluation.

I will present in a way that's easy for everyone to understand, especially when

baking at home. I'll demonstrate the science behind baking, like how different

ingredients and techniques affect what we bake. Then, I'll share what I learn in simple

words, easy-to-follow recipes, and engaging visual videos, so anyone can enjoy baking

at home and understand how the science behind it works. It's about making the magic

of baking accessible to everyone, no matter their baking experience.

In conclusion, the goal of my capstone project was not only to strengthen my

understanding of baking but also to share this knowledge with others who share a

similar passion or curiosity for the science behind baking arts.

IX. Resources/Technology/Skills:
 To complete this project, I need access to various resources, including baking

ingredients, kitchen equipment, and research materials on the science of baking. Also, I

will need video recording and editing equipment to create my video presentation. To

ensure I have these resources, I seek help from my family to purchase baking

ingredients and equipment and access academic databases for research. For video, I

will use my existing knowledge of video editing and may seek guidance from teachers

or online tutorials to help with my video editing skills. Overall, I plan to utilize all the

existing resources, seek help as needed, and continuously improve my technical and

research skills throughout the project to complete it.

X. Mentors/Community Connections:

I will seek mentorship from experienced bakers and science teachers who can

guide my understanding of the scientific concepts behind baking. These mentors can

offer a deep understanding of different techniques and ingredient interactions. To

access this mentorship, I plan to reach out to online bakery professionals, and science

teachers in school. By building these mentorships and connections, I aim to gain

valuable expertise and feedback that will improve my project and contribute to its

success.

XI. Project Limitations:

 Firstly, getting all the ingredients to do my baking experiments, takes money and

time to buy them. Secondly, the need for advanced equipment and software for video

editing might have technical challenges since I'm not that familiar with them. Time

management is the biggest challenge, as balancing my academic coursework and

extracurricular activities. Lastly, since baking can sometimes be unpredictable, I might

need to do experiments over and over to test them more than once, which could take

extra time. But I'll try to plan carefully and be flexible to overcome these challenges.

XII. Other Considerations:

Kitchen safety. Throughout the experiment, I will prioritize kitchen equipment and

food safety guidelines. Also, I will be mindful of allergies when sharing baked products

with others. Environmental sustainability is also important, and I will responsibly reuse

any leftover ingredients and materials to minimize food waste.

XIII. References:
1. 5 tips on how to Shoot & Edit engaging cooking videos. (2021). Retrieved from

https://youtu.be/t_kf4WIeQ2U?si=KWMtVMATQnYZhsZ9

2. The Science of Baking: Sonya Veligodskaya: Tedxfrancishollandschoolsloanesquare.

(2022). Retrieved from https://youtu.be/09WXvI3gbbI?si=YnUGF2kmYOeXKPCx

3. Chemistry of breadmaking: An introduction to the science of Baking. YouTube.

(2014, May 7). https://youtu.be/-H9pyNHxIO8?si=opJ1ub0YvcUUcKTx

4. 3 ways to create engaging food videos using only static shots. YouTube. (2020, April

24). https://youtu.be/zselTkZciUk?si=JaBkVZ3zqv3kHBTf

5. How to shoot top down video!: Make a “tasty” style video. YouTube. (2020b,

November 11). https://youtu.be/ZzygLeDxUC0?si=ImlHGhkBE2I_jYRn