Student: Harleigh Thornton Article Topic: Doughnuts For my assigned article, I will be editing the article titled "Doughnuts." I plan to examine the physical properties of donuts, exploring the science between cake and yeast donuts. In addition, I will explore the ingredients in donuts and how they function at the molecular level. I plan to examine the effects of: flour, baking soda, eggs, milk, and sugar. I will also consider the reactions that degrade doughnuts.
Working Bibliography:
Goldfein, K.R., and J.L. Slavin. "Why Sugar Is Added To Food: Food Science 101." Comprehensive Reviews In Food Science And Food Safety 14.5 (2015): 644-656. Scopus®. Web. 16 Oct. 2016.
Czernohorsky, J. H., and R. Hooker. "The Chemistry of Baking." (n.d.): 1-8. New Zealand Institute for Crop and Food Research. Web. 16 Oct. 2016.
Paula Figoni. How Baking Works. 2nd ed. Hoboken: John Wiley & Sons, 2008. Print.
Hat36 (talk) 22:48, 16 October 2016 (UTC)Harleigh Thornton