Cookie A Vs Tapioca Flour

Our experiment consisted of baking chocolate chip cookies with different flours, tapioca flour, whole wheat flour, and potato flour. We had fifteen trusted family members and friends test the three cookies and rate them on a scale of one to five in three categories, dryness, taste, and texture. From the scores, we determined that Cookie A, which was made with tapioca flour, is the best flour to use as an alternative for all-purpose flour because it received the overall best average ratings given by our testers. The second best choice is Cookie B, whole wheat flour, because it had the second best scores. Finally, Cookie C, made with potato flour, was the least preferred cookie because of the overwhelming dryness and lack of good texture of the

The dryness category was rated with five as “Very dry,” one as “Very moist,” and 3 as “Perfect.” Cookie C had the worst score with an average rating of 4115. From this rating, we could assume that cookies made with potato flour are very dry. Cookie B had a score of 323, the second closest to a perfect score. Cookie A, made with tapioca flour, was rated an average of 3115 and was the closest to 3, the perfect score. In the taste category, which was scaled with five as the best score, Cookie A had the second highest score, 3115. Even though Cookie C had the highest score, its outrageously high rating for dryness, 4115negated its win in the texture category. Cookie A had the second highest rating for texture, which was scored with five as the highest as well, an average of 245. Cookie B had the highest rating for texture, but Cookie A had won two out of three of the categories, determining tapioca flour the best alternative

Cookie A had the best scores in two of the three categories. We were surprised because the tapioca flour cookies flattened in the oven. When we tasted them, they were flaky and very sticky. From this interesting effect, we assumed that tapioca flour, which is powery, is not good for holding the shape of the cookies. However, Cookie B came out of the oven in more or less the spherical shape into which we rolled the cookie dough. The results for Cookie C were as expected because they were dry and