Fat Replacement Lab

4. The observations I have made during the lab experience of fat replacement of cookie spread was that the more water content it had it the fat the less the cookies would rise and that dough was be very watery as well. With the other fats replacement they almost had the same cookie spread as the control, I think it was because the in margarine or shorten the water is removed from the fat. But with some of the water not being as present in the fat replacement some of the groups doughs look very dry and crumble, but the from the heat melting the fat it was still able to spread as much as the
control.