Date of Award:

1971

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Department name when degree awarded

Food and Nutrition

Advisor/Chair:

Ethelwyn B. Wilcox

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.

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