Experiment Design Sheet

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  • Topic: Milk, Lactose intolerance, Almond milk
  • Pages : 2 (307 words )
  • Download(s) : 94
  • Published : May 4, 2013
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Sandra Pamatian
HRM 190

Dairy Free Biscuit
Experiment
Purpose: The experiment will show the different flavor and taste of the lactose free milk to buttermilk. Hypothesis: I believe that most people will love the lactose free biscuit because it adds more flavor and taste than regular one. Procedure:

Equipment needed;
All purpose flour
Baking Soda
Baking powder
Butter
Salt
Buttermilk
Almond Milk
Rice Milk
Soy Milk
Oven
White vinegar
Cookie Cutter
Bowl
Recipe;
2 cup of all purpose flour
¼ teaspoon Baking soda
1 Tablespoon Baking powder
1 teaspoon salt
3 oz of butter
1 tsp white vinegar (for soy milk and almond milk)
1 Cup variable milk buttermilk, almond milk, soy milk, rice milk Make same recipe 4 times, with different variable of milk.
Directions:
Preheat an oven to 450 degree F. Combine the dry ingredients in a bowl. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the milk and mix just until combined. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet. Bake for about 10-12 minutes.

Results:
The buttermilk biscuit has better flavor and texture.
Rice milk less flavor but good texture
Soy Milk no flavor and a little chewy
Almond Milk less flavor and chewy

Conclusion:
My hypothesis is wrong. Most people still prepare the buttermilk biscuit than the lactose free biscuit because it has good flavor and texture.
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