PULLMAN, Wash. – You’ve got to know your dough. Whether you want chewy cookies or crispy dunkers, it’s all about chemistry. Especially when it comes to the flour.
At the wheat lab on the Washington State University Pullman campus where my friend Doug Engle works, scientists test out different kind of flours to find out which kind works best. They’ve got baking down to a science.
Read all of this answer from Dr. Universe here.
A service of Washington State University, Ask Dr. Universe answers some of the most interesting, tough and smart questions from curious kids all around the world.