At school we have to take our farther, and by saying that I mean we are doing our own inquiry! We got to choose if we want to work in a group or individually. I chose to work with two of my friends: Pippa and Jemima. So we decided that we are doing our inquiry based on baking. We want to see:
How do different types of sugar affect baking?
What I found:
The brown sugar is sweeter. Caster sugar is finer than granulated sugar but it is the same. Icing sugar is sweeter than the brown sugar. Theory: The finer the sugar is, the sweeter it is.
Different types of sugar affects the texture. This union of sugar and water affects the texture of baked goods in two important ways. It keeps baked goods soft and moist. The bond between sugar and water allows sugar to lock in moisture so that items such as cakes, muffins, brownies, and frostings don’t dry out too quickly.