Hi, I’m Dr. Ana Cristina! I’m the Sr. Food Scientist at the Canadian Food and Wine Institute Innovation Centre at Niagara College. As a food scientist, I create new foods for people. It’s our job as a food scientist to make sure that the food we deliver tastes really good and is also healthy and safe for you. Today we’re going to do an experiment! Have you noticed sometimes a brownie is sometimes a little too tough, or too chewy or too soft? We need to understand why that happens. We’re going to make five brownies, using five different flours. We’re going to see how the texture turns out! Flours come from different sources. We’re going to find out which of the flours is giving us the best texture for the brownies. If we look inside that flour, we’re going to find the molecules that make up starches. As a scientist, we look inside that flour very very good with super eyes! And then we’re going to find some lines and some branches. Those lines are called Amylose, and those branches are called Amylopectin. When we have lots of those lines in the flour, that brownie is going to be tough, because the Amylose forms a gel that is very strong. If we have lots of branches in the flour, those branches are going to form a slime, and the brownie is going to be soft. So which flour is the best? Let’s find out! We cooked our brownies, they’re ready to go! We can see the difference in the brownies. The potato starch, it has lots of lines (and some branches), so our brownie is really tough. We have this waxy starch that comes from tapioca and it has more branches in it, meaning that our brownie is really soft. This starch here is a rice starch. You can see it forms a gel not as strong as the potato starch. So this is a good for a brownie that we don’t want to be too tough. When you bite it, it has some body on it, but it’s still soft at the same time. So which starch is the best? Well it depends on what brownie you like! Do you like a tough brownie, a chewy brownie, do you like it a little soft? How you like your brownie, you can choose the starch you like. My favourite is the rice starch, I love it. Mmm! I decided to be a food scientist because I love food science, I love math, I love chemistry, I love biology. I wanted to apply that science to something that I can see the outcome right away. I love my job because I get to understand the science behind every single ingredient to make delicious, healthy safe food. If you want to be a food scientist it’s because you love food! Also because you want to be creative – you like to create different foods and different ingredients. Also because you like to understand why things happen. You want to understand the science behind it. And this is how you’re going to become a very good food scientist!