Science Fair Proposal

1. If a Pâte à Choux is made with a high-protein flour, then it will rise 10% higher than if other types of flour are used.

2. Variables:

• Dependent: the % of rise
• Independent: the type of flour
• Control: all other ingredients & recipe procedure

3. Since my senior project is becoming a Pastry Chef, it's important for a pastry chef to know how the science in baking works. This particular dish has three of the most used ingredients in baking. This experiment will help me learn more about how I can manipulate these ingredients to creating other pastries.

4. I will be buying my own ingredients. For the flour, I will use 6 types flour. I will follow a recipe and document the the procedure. I will make different batches of the dough so I can compare them and see which ones rose the highest when baked. I can measure the volume of the cream puff by putting a small blob of dough in a cupcake tin. Then I will research why the volume of each types of dough are different. The equipments I will use are:

• Science Journal
• Camera
• Flour: Bread (unbleached all purpose flour), whole wheat flour, pastry flour, all-purpose flour , cake flour, and rice flour
• Eggs
• Butter
• Milk
• Sugar
• KitchenAid Mixer
• Measuring Cups/Spoons
• Oven
• The Recipe 

5. This project falls in the category of Chemistry