Date of Award:
5-1971
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food and Nutrition
Committee Chair(s)
Ethelwyn B. Wilcox
Committee
Ethelwyn B. Wilcox
Committee
Frances G. Taylor
Committee
Charlotte P. Brennand
Committee
Edith Nyman
Abstract
The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated by a taste panel and by objective tests. The results of both tests supported each other.
The best bottom pie crust had an extra tablespoon of liquid added to the pastry and was precooked before the filling was added. It was both flaky and tender.
No leavening and one-fourth more liquid produced the most acceptable cookies. They were more like standard cookie in height, texture, moisture and tenderness.
It was found that one-half the amount of egg and two tablespoons more liquid made the best muffins. No treatment of the muffins as used in this study resembled the standard, but were half way between a standard muffin and cake in their texture, flavor and appearance.
Checksum
3824fcea67e6f725ce8a4e17a6f000af
Recommended Citation
Knudsen, Lois Irene, "The Production of Acceptable Baked Products in the Electronic Oven" (1971). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5085.
https://digitalcommons.usu.edu/etd/5085
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