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Food Chemistry Experiments

post #1 of 2
Thread Starter 

I'm doing a food science project, and I need some advice about baking substitutions. I've already used coconut flour, almond flour, cake flour, Splenda, Sweet n Low, shortening, margarine, and whole wheat flour in my vanilla cupcakes. How would the baked good react to substituting corn oil instead of butter? Thanks, 

       Anthony, 6th grade

 

post #2 of 2

The big difference is that the product will be perceived as moister. This is because the corn oil is liquid at room temperature, while butterfat is not. You'll notice this most if you serve the muffins straight from the fridge. You could also try replacing the butter with vegetable shortening. Shortening has a melting point that is higher then your body temperature, so you will feel a greasy film on your tongue and the roof of your mouth after eating your sample. Butter and corn oil don't do this because their melting points are below body temperature.

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