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.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6125 |
| Date | 01 May 1971 |
| Creators | Knudsen, Lois Irene |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). |
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