ANALYSIS 0? DATA OBYAINED
ii“! A STUGY OF FACTORS ENVGLVED
[5317 THfi FREEZING A942”) STQRAGE
CF {ZER’TAEN PRECGGKED FROZEN F0095

'F‘hesis far the Duane at? M. 8..
MSCHMAN STATE COLLEGE
§§1a§nfi iiiurwcmi Human

i943

THESIS

This is to certify that the

thesis entitled
ANALYSIS OF DATA OBl'AINED IN A STUDY OF
FACTORS INVOLVED IN THE FREEZING AND
STORAGE OF CERTAIN PthOOKED FROZEN FOODS

presented bg

Elaine Durwood Hudson

has been accepted towards fulfillment

of the requirements for-

Master of Sgienpe -mmnwinanQg§_gnd Nutrition

7234“ s ( 1‘)” x

 

Major prefessor

Datefigg Eflklflém

M-795

 

'-

Aninrsra or DATA OBTAINED IN'A STUDY or
FACTORS rNVDLer IN THE rarrzrno AND
Bronson or CERTAIN Parcooxrn rnozrn roona

3!
ELAINE DURWOOD HUDBOI

A THESIS

submitted to the School of Graduate Studies of Iichigan
State College of Agriculture and Applied Science ,
in partial.tulfillnent of the reQuiremente
for the degree of ”

EASTER OF SCIENCE

Department of Foods and Nutrition
School of Home Economic-

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The writer wishes to acknowledge her deep
gratitude to Dr. Pauline Paul for her invaluable
guidance and counsel.throughout this study; to
Shirley Keane and Mable Lou who completed the
laboratory work for the project; to Dr. Dena
Oederquiet, Louise Kelley, Norma Radar, Ruth
Ingalle, Lois Jackson, and Dr. Pauline Paul.vho

served on the tasting panel.

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INTRODUCTION. . . .

TABLE

DISCUSSION OF LITERATURE.

Pies. . . . .
Cakes . . . .
Frosting. . .
Cookies . . .
Quick Breads .
Yeast Bread . .
Packaging . . .

OF CONTENTS

0 O O O O 0

EXPERIMENTAL METHODS AND RESULTS.

General Procedure. . . . . .

ApplSP16.o........

Experimental.procedure.

Discussion of results .

Pie crust . . . . .

Filling.

Cake and Frosting. . . . . .
Plain cake. 0 O O O O O

0

Experimental procedure.

Discussion of results .

Spicecake.........

Experimental.procedure.

Discussion of results .

Page

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15
17
17

2%
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26
3O
30.
31

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Chocolate Cake. . . . . . . . . . . . . 33
Experimental procedure. . . . . . . 33
Discussion ofrresults . . . . . . . 35'

Sponge Cake. . . . . . . . . . . . . . 35
Experimental procedure. . . . . . . 35
Discussion of results . . . . . . . 37

Frostings. . . . . . . . . . . . . . . 38
Experimental.procedure. . . . . . . 38
Discussion of results . . . . . . . 39

Cookies. . . . . . . . . . . . . . . . . . . #2

Experimental procedure. . . . . . . . . 42

Discussion of results . . . . . . . . . #4
Oatmeal Hermite. . . . . . . . . . #4
Icebox Cookies. . . . . . . . . . . 46

Quick Breads. . . . . . . . . . . . . . . . #7

Baking Powder Biscuits. . . . . . . . . #7
Experimental procedure. . . . . . . #7
Discussion of results . . . . . . . #8

Muffins. . . . . . . .5. . . . . . . . 51
Experimental.procedure. . . . . . . 51
Discussion of results. . . . . . . 5}

Yeast Bread. . . . . . . . . . . . . . . . 55
Experimental procedure. . . . . . . . . 55
Discussion of results . . . . . . . . . 57

SUMMARY AND CONCLUSIONS. . . . . . . . . . . . . 60
POPULAR SUMHARI. . . . . . . . . . . . . . . . . 6#

75-76
APPENDIX. . . . . . . . . . . . . . . . . . . . . 77

L1 ST or WWUES . O O O O O O O O C O

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LIST OF TABLES

Number Titles
1. form-for scoring pie crust.
2. Average scores for pie crust made with
vegetable shortening.
3. Average scores for pie crust made with
hydrogenated lard.
fl. Average scores for pie crust made with
plain lard.
. Form used for scoring pie filling.
6. Average scores for apple filling for
pies made with vegetable shortening.
7. Average scores for apple filling for
pies made with hydrogenated lard.
8. Average scores for apple filling for
pics made with plain lard.
9. Form used for scoring cake.

10. Average scores for Plain Cake frozen in
layer form using sodium-acid—sulphate,
phosphate and tartrate baking powders.

11. Average scores for Plain Cake frozen in
cup cake form, using sodium-acid—sulphate,
phosphate and tartrate baking powders.

12. Average scores for Plain Cake frozen in
layers and iced with Seven Minute Frosting.

l3. Awerage scores for Spice Cake frozen in
layer form.

1M. Average scpres for Spice Cake frozen in
103: torus

15. Average scores for Chocolate Cake frozen in

layer form; plain and iced with Butter
trosting.

Page
76
79

81

32
83

35

87-

89 —

91
92
93

94

88

90

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24.

25.
26.
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28.,

29.

Average scores for Sponge Cake.

Fbrm used for scoring Seven-Minute
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Average scores for Seven Minute
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Average scores for Butter Frosting.
Form used for scoring cookies.

Average scores for Oatmeal Hermite.

Average scores for Icebox Cookies.

Form used for scoring Baking Powder
Biscuits. .

Average scores for baking powder
biscuits made with sodium-aluminum-
sulphate, phsophate and tartrate
baking powders.

From used for scoring muffins.
Average scores for muffins.

Form used for scoring bread.

Average scores for bread made with
compressed yeast.

Average scores for bread made with
dry yeast.

Page
95
96

97

97
98
99
‘99
9100

101.- 2

103
10%
105
106

107

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LIST OF FIGURES

Number Title Page

1.

Average scores for general conclusion 18 - 19
on crusts of apple pies tested fresh, ~
raw frozen, baked frozen.

Average scores for general conclusion er- 22

on apple pie filling for pies tested
fresh, raw frozen, baked frozen.

Average scores for general.conclusion 27
on Plain Cake frozen in layer form,

using sodium-acid sulphate, phosphate

and tartrate baking powders.

Average scores for general conclusion 28
for Plain Cake frozen in cup cake form

using sodiumpacidnsulphate, phosphate

and tartrate baking powders.

Average scpres for general conclusion 32
for Spice Cake frozen in layer and leaf
form.

Average scores for general conclusion for 36
Chocolate Cake frozen in layers, not iced.

. Average scores for general conclusion for 36
Sponge Cake.
Average general conclusion scores for #0

Seven Minute Frosting.

Average general conclusion scores for #0
Butter Frosting.

Average general conclusion scores for #5
Oatmeal Hermite.

Average general conclusion scores for #5
Icebox Cookies.

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13.

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15.

Average general conclusion scores for
baking powder biscuits.

Average scores for general conclusion
for muffins.

Average scores for general.conclusion for
bread made with compressed and dry yeast.

Average scores for volume for bread made
with compressed and dry yeast.

49

ss

59

INTRODUCTION

Freezing precocked foods is not a new idea. Our
grandmothers baked several weeks supply of mince pies
and froze them on the back porch. The pies were then
thawed or reheated as they were needed.

Today, many commercial firms offer precocked frozen
foods for sale. More than 100 items are on the list now,
and the number is rapidly increasing. Mew improved home
freezers have made it possible for homemakere to prepare
and freeze their own precocked foods.

Chief reason for the preparation of precocked, frozen
foods in the home is that the food is almost ready to
serve when needed. Coed foods for freezing are dishes
which require long preparation; dishes that reQuire little
more work when prepared in Quantity than they do when
prepared in small.amcunte; dishes that reQuire only slight
thawing before serving; and dishes that reQuire little
time and attention between the freezer and the table.

very little controlled laboratory work has been done
on precocked frozen foods, conseQuently there is little
authentic information available. The present work was
planned to help answer some of the questions asked by

homemakers, particularly questions concerning batter and
dough.products.

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vThe presentation falls into two sections. The
first embodies a technical description of methods used
and data obtained, while the second presents the
information in pcpular form. The latter is written so
that it may be printed in an extension bulletin.

Precocked and prepared foods which wilJ.be dis-
cussed are Apple Pie, Cakes, Cake Frosting, Cookies,

Quick Breads and Yeast Bread.

.Prcblems included in this study were to determine
whether the products were better frozen raw or prebaked;
to determine changes that took place during storage, and
if possible, when they took place; to determine the .
storage life of each product. Tests were made to deter-
mine the effect of type shortening in pastry; to deter-
mine the effect of type baking powder in cake and biscuits;
to determine the effect of type yeast in yeast bread; to
determine the effect of shape of cake.

Laboratory work for the project was completed by
Shirley Means and Mable Lou. This paper is an analysis of
data which was Obtained during the study.

 

 

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DISCUSSION OF LITEHATURE

The frozen food industry and colleges and government
laboratories have been experimenting with precocked
frozen foods for the past six years. Discussion of their

work is presented grouped by products.

Pies

Ioodroof and Atkinson (1945) stated that piss,
whether frozen cooked or uncooked, gradually lost moist-
ure through desiccation and flavor through volatilization.
this did no apparent harm to the consistency of the pastry,
but caused the filling 'to shrink and sometimes to change
color. Upon thawing, the pastry was likely to absorb
moisture and lose crispness.

Bride (1940) compared prebaked and unbaked pies
which were frozen for one month. She found that the
frozen prebaked pies steamed‘badly when heated in the oven.
The fruit filling broke down into a soft homogeneous mass
and the crust sortened and lost its crispness. Prebaked
pies did not have the fresh flavor of pics baked after
thawing.

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'rreasler (1947) reported that unbaked frozen pies
had a more tender and flaky crust, a.mors pleasing aroma,
and a freshness of flavor superior to pies baked before
freezing. Pies baked before freezing were best when warm-
ed and thawed in the oven. lhen they were thawed at room
temperature, they were similar in texture and appearance
to daybold pics that had been kept in the refrigerator.

Fenton (19u7) completed a study on frozen pies. She
also found that piss baked before freezing were not as
high in Quality as those baked after freezing. The taste
and aroma were not fresh and the pie tended to be pasty.
thaked pies which were thawed at room temperature or in
the refrigerator before being baked tended to have a
soaked, underdone undercrust. thaked pies placed in the
oven while still frozen received the highest palatability
scores. She found that both plain lard and hydrogenated
vegetable fats resulted in good pastry. The lard appeared
to have a slightly higher shortening power. .All of the
frozen pastry was more tender than the fresh pastry,
possibly because the strength of the gluten decreased.

Myers and Brodie (1948) found that hydrogenated
vegetable shortening was superior in keeping Quality to

lard when used in frozen pastry.

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Kiene (1947) stated that pies frozen raw were better
than those frozen prebaked. She suggested a storage time
or two months for the unbaked pie; four months for the

baked pie.
Cake

Sunderlin, Collins, and Acheson (l940),reported that
many batters and doughs could be successfulJy preserved
by freezing. They found that frozen batters, of both
plain and chocolate bases, yielded cakes which were
indistinguishable from freshly mixed batters, up to and
including four months' storage life. Poor texture and
noticeable loss of flavor and volume were nOted in each
case after five months' storage.

Graul and Lowe (1947) found the volumes of both .
frozen cakes and‘battere decreased with storage for longer
than two months. In general, the effect was progressive
with longer storage. Frozen cake had better volume and
received higher palatability ratings than cakes baked from
frozen batter obtained from the same mixes. The addition
of synthetic vanilla to the mixes produced unpalatable
cakes with storage at either 0° or -100 F. In explaining
the smallst volumes of the stored batters, they said that

it was possible that dissipation of the leavening in

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batters took place because of the prolonged contact of
baking powder with moisture. There was a possibility
of some denaturation of proteins in the batters as s
result of aging and freezing. Denaturation would de-
crease the extensibility of some of the proteins and
bring about decreased volume in the cakes baked from
batters which had been frozen. As denaturation would
increase with longer storage, the effect on cake
volume would be progressive with longer storage.

Tressler (1947) noted that baked frozen cakes of
both the butter and sponge types were generally more
successful.than cakes made from the unbaked frozen
batters. lhen defrosted, it was hard to distinguish
between the frozen and the fresh product. Frozen cake
became stale in flavor and dried out more rapidly after
thawing than the freshly baked cake.

thsked batters gave satisfactory products when
thawed and baked, but they were limited in their storage
life. After four months' storage, cake batter tended to
lose volume when baked and often became soggy or developed
a tough crust and poor texture.

If oaks batters were packaged and frozen in a cake

pan so that they could be placed directly in the oven, the

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type of baking powder used did not make any apparent diff-
erence in the quality of the baked product. If the cake
batters were packaged in cartons, and then‘transferred to
baking dishes, it was believed advisable to use a double
action baking powder (sodium—aluminum—sulphate) to decrease
the loss of leavening power during the transferring from
one container to another.

Thawing procedures which Tressler suggested were: thaw
loaf or cup cakes completely before baking in order to pre—
vent the formation of humps or cracks caused by the outside
of the cake batter setting before the center had time to
thaw and expand. He recommended thawing cake batters at room
temperature. Transfer batters from cartons to baking pans
before completely thawed; allow to finish thawing in thepan
before baking. Layer cakes could be baked without previous
thawing, since the batter was shallow and would thaw Quickly
and evenly.

Owens, Chase and Van Duyne (19¢?) suggested that storing
cake batter had several advantages over storing the prebaked
cake, it was easier to package, required less locker space,
and the cake seemed more moist. A frozen baked cake, however,
required less time to prepare for serving after it was taken
from storage. Sponge cakes, frozen baked, while similar in
Quality to freshly baked cakes, were likely to shrink a

little in freezer storage.

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The use of spices in cakes presents an additional
problem. Hutchings and Evers (1946) reported that
certain flavorings and spices tended to "shrink'I or
completely disappear after freezing and prolonged .
storage, yet others 'grow' and unpleasantly predominate
over all other flavors after a given time. They suggested
that the use of oil.of spices rather thanciry spices might

make the matter of controlling these variables much easier.
Frosting

Tressler (1947) reported that confectioner's sugar
frosting which is high in fat content and frosting of
the cooked candy type yielded acceptable products. Fudge
and penuche remained soft and creamy as fillings but after
one month's storage as frostings they tended to harden so
that they cracked and crumbled when out. Soft frostings
stuck to the wrappings and boiled frostings became spongy
and crystalline during storage. renton and Darfler (iaue)
said that frosting of the seven minute or boiled frosting

type became frothy and spongy, and were therefore not

satisfactory.

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Cookies

Bundsrlin, Collins and Acheson (1941) reported
that raw cookie dough could be stored successfully for
at least twelre months. Iiene (1947) stated that rich
cookies could be frozen satisfactorily. However she
suggested freezing the cookie dough. Cookie dough
.required less storage space than the baked cookies, and
the cookies could be Quickly baked when needed. Tressler
(1947) said that refrigerator cookies could be sliced
without thawing if a sharp knife was used. If the dough
was too hard to slice, it should be thawed in the
refrigerator. Thawing at room temperature made the
dough difficult to slice. Drcp’cookie batter should be
thawed at room temperature until soft enough to drop by

spoonfuls onto a cookie sheet.
Quick Breads

renton and Darfler (1946) reported that Quick breads
were more certain of success if they were frozen after
baking.' Frozen unbaked they had a shorter storage life
and might be smaller in volume and tougher. They suggested
baking muffins in paper cups. Baking powder biscuits might

be packed unbaked in a round container into which they Just

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fit (to keep out the air). The biscuits were separated
by two layers of cellophane or waxed paper between each
one. Thin biscuits were more likely to be successful
than thick ones.

Bunderlin and Collins (1941) found that baking
powder biscuits could be stored only one month when
frozen raw. After that time, there was too great a loss
of carbon dioxide gas, resulting in heavy biscuits.

Tressler (1947) stated that most frozen unbaked
Quick bread batters were limited in their storage life
(two to eight weeks). Baked frozen products could be
kept four to six months. Unbaked batters tended to lose
volume, become soggy, or develcp large air holes. Baking
powder biscuits were the poorest product in the quick
bread group. They often developed an off-flavor associated
with baking powder. Double-acting baking poIder which
reacted.more slowly at room temperature yielded better
products. Baking powder biscuits were baked without thawing.
Muffins gave better volume when baked in individual paper
cups in which they were frozen and stored. Transferring-
from carton into a baking tin resulted in the loss of some

of the leavening gas.

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Yeast Bread

Yeast rolls made from frozen dough may be soggy,
the texture poor, and crust tough and leathery from
drying out. Common causes of poor quality rolls are
poor dough to begin with, poor packaging, too long a
time between making them and freezing, too high a
storage temperature, tGJlong storage, and poor thawing
and rising conditions.

Fenton and Darfler (1946) reported that baked
bread may be kept fresh in freezer storage for several
months, or if the temperature was sufficiently low, for
several years. They said that frozen dough sometimes
failed because it lost gas and became heavy. They
suggested that frozen doughs be stored from two - eight
weeks. Tressler (1947) said that formulas which were
high in fat were less likely to dry out. Slightly more
sugar than was ordinarily used in fredhly made products
was required because the yeast mdght digest some of the
sugar during freezing and thawing. Protecting the surface
of the dough with a coating of oil or fat helped to pre-
vent toughening of the crust.

Sunderlin and Collins (1941) stored yeast roll.dough

for six weeks. Tests showed that yeast cells were not

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12

destroyed by the freezing process. Iith longer storage,
the rolls developed off flavors and odors, due either to
rancidity or absorbed odors.

Oathcart (1939) reported that frozen baked bread
could'be stored for #1.days in the freezer. After this
time, the off aroma became so pungent that the bread
could not be regarded as salable. Kiene (1947) suggested
a storage period of six months for baked bread.

Thiessen (1942) tested the effect of freezing upon
yeast itself. He found that compressed yeast was well
preserved for several.months by freezing and resumed
almost normal.biolOgical activity when mixed into bread

dough and placed.under favorable conditions.
Packaging

All.precooked foods should be wrapped before freezing
in moisture-vapor-proof materials. Collaphane or aluminum
foil are both satisfactory. How to Freeze Foods (1947)
suggested that cellophane be heat sealed. If heat sealing
is not possible, fold edges tightly and tie or tape
securely, using a special.tape designed for frozen foods.
Hutchings and Evers (1946) suggested that the packaging

material should be grease-proof as well as vapor-proof for

as"

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13

products high in fat. They recommended waxed paper bags
with laminated cellophane liners.

Tressler (1947) stated that containers of suitable
size and shape for specific foods such as pies and cakes
were needed. Containers in which the precocked food
could be packaged, frozen, stored, reheated, and possibly
served would be advantageous. The containers would have
to be made of such material that it would withstand
extremes of heat and cold, not absorb fats and not
impart off flavors. It would also have to alJow for quick

penetration of heat, and be moisture-vapor-proof.

g!

9'

.‘I

EXPEHIMENTAL HETHODS AND RESULTS
General Procedures

Preliminary experimental work was done on all of the
products which were used in this study. Recipes were
taken from Lowe (19fl3), America's Cook Book (1937) and
General Foods Cook Book (1932). Recipes were adjusted
until satisfactory products were made. After the recipes
were standardized, the products were made and frozen to
see how well they would withstand freezing. After two-

, five days storage at 0° 1., they were tasted to see if
they were acceptable. If the sample was satisfactory, the
recipe was used in the frozen food storage preblem.

The panel for scoring the products was composed of
six members of the staff in the Fbods and Nutrition Depart-
ment. Members of the panel scored the products which were
marked only by a code number. In addition to scoring for
individual factors, the judges recorded comments concerning
any outstanding features. The scoring was done in the foods
research laboratory. Care was taken so that there were no
foreign odors in the room at the time of the test. The
Judges were provided with glasses of cold water during the
scoring period.

The methods and results have been grouped according to

product, to avoid confusion.

Apple Pie

Whether to freeze pies before or after baking has
been a controversial subject. The present study was
undertaken to contribute more information on this issue,
as well as to recommend storage time and type shortening

for the crust.

ggperimenta; procedurg
The recipe for pastry was taken from Lowe (1943);

recipe for filling was taken from America's Cook Book (1937)-

Apple Pie
Ingredients . Measure weight
Crust:
Flour 2 cups 225 grams
Salt 1 teaspoon
lhortening 2/3 cup 149 grams
later about 1/4 cup
Filling:
APPIBB 1 pound 454 grams
Sugar 1/2 cup 100 grams
Salt 1/4 teaspoon
Cinnamon 1/2 teaspoon

Place flour and salt in bowl; add shortening and cut
into flour with pastry blender. Add water; stir until
liquid and dry ingredients are combined. Roll out pastry
on lightly floured'board; line 9-inch paper pie plate
with pastry. rill.with sliced apples which have been
mixed with sugar, salt and cinnamon. Ioisten edge of
crust with water; cover with top crust and ress edges
together. Bake in moderately hot oven (400 .) for
45 minutes.

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The pics were frozen in both the raw and baked form.
In addition, apple filling was made and frozen for the
fresh pies which were used as a control at each test
period. All of the pies were made from lacIntosh apples.
The apples were not peeled in order to eliminate a long
processing time. The apples were sliced and mixed with
sugar, salt and cinnamon. They were then packed in
waxed tubs and frozen, or made into pies at once. A tub
of apples was frozen with each set of two pies. This
fruit was frozen in order to eliminatecchanges which might
take place in cold storage and to avoid using apples from
several sources for the control.pies.

Steam vents were cut in the upper crust of the control
pies and the pies which were baked before freezing. lo
steam vents were cut in the pies which were frozen raw. It
has been suggested by Fenton and Darfler (1946) that by
keeping as much air from the apples as possible, oxidizing
and browning of the fruit would be reduced.

The pies were wrapped in cellophane, using a drugstore
fold. They were then wrapped in stockinette and frozen.

lhen the pies were to be scored, steam vents were cut
in the upper crust of the unbaked frozen pies. They were
baked in a moderately hot oven (400°r.) for 1 1/2 hours or
until.dcne. The prebaked pies were baked in a moderate

oven (350°r.) for 30 minutes.

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Factors considered in this problem were the advis-
ability or freezing the pies in the raw or baked form, the
length of time the pies could be stored satisfactorily, and
the effect of the type shortening, i.e., vegetable shorten-
ing, hydrogenated lard, and plain lard in the crust. A
series of piss were made so that each type could be Judged
as a fresh product, in the fresh frozen state (two-five
days), at two week intervals for the first two months, and
then every month until the sixth month. The series was not
replicated. Storage was at 00 I. At each sampling period
a fresh pie was made, using the frozen apples, and scored
with the frozen pies.

Disc ssi o r t

213 Egggtt Figure 1 shows the general conclusion
scores for the pie crust. The score card used, and the
averages for all the scoring factors are included in the
Appendix, Tables 1, 2, 3, 4.

The pies which were frozen raw scored consistently
higher than those baked before freezing for each of the
storage periods and for the three types of shortening used.
On several occasions, the raw frozen product scored higher
than the fresh control, indicating that the freezing
process actually improved the product. Fenton and Darfler
(1946) said that in general, pics that are frozen unbaked
have a flakier, more tender crust, a fresher aroma and a

fresher flavor than do those baked before freezing.

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scores for all three shortenings show that the raw
frozen pies changed very little during the six months
storage period, whereas the prebaked pies dropped in
score after five months'storage. The result of these
tests indicate that apple pies frozen raw may be stored
for at least six months without serious change in the
eating Quality. The prebaked frozen pies may be stored
for five months. After five months, however, there was
a decided drop in score no matter which type of
shortening was used.

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scores for crusts made from vegetable shortening, hydro-
genated lard and plain lard, indicates that either
hydrogenated or plain lard is preferable to vegetable
shortening. It is possible that the pies made from
hydrcgsnated lard might have scored even higher if the
lard had been in better condition. It was apparent that
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became rancid after a short period of refrigerated storage.

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scores for the apple filling. Score card and averages for
the other scoring factors appear in the Appendix; Tables
5, 6’ 7’ 8°

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23

consistently higher than those frozen prebaked. The
pies frozen raw were satisfactory after six months‘
storage, whereas those frozen prebaked were satisfactory
for only three to four months. This was true for pies
made from the three types of shortening. Frozen filling
for the ccntrol.pies was satisfactory after a six month
storage period. Scores for filling for the control

pies were very much like those of piss frozen raw, for

the various storage periods.

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Cakes and Frosting

Cakes may be frozen either before or after baking.
In the present experiment, the cakes were frozen both
ways. The kinds of cakes which were made were plain cake,
chocolate cake, spice cake, and sponge cake.

Plgig Oaks

Experimental. procedure: The recipe which was used
was taken from Lowe (1943).

Plain Cake

Ingredients Measure Weight Used

(single recipe) (3 1 recipe)
Cake flour 2 cups 600 grams
Baking powder ’ 2 teaspoons 2 tablespoons
salt l/M teaspoon 3/# teaspoon
Shortening 1/3 cup 225 grams
Sugar 1 cup 200 grams
Egg 1 l#4 grams
Iilk 3/# cup 540 grams
vanilla 1 teaspoon 1 tablespoon

Sift together flour, baking powder and salt. Turn
mechanical mixer to speed.#l. Beat shortening 1 minute;
scrape down bowl. Add sugar and beat 3 minutes; scrape.

Add eggs, beat 1 minute; scrape. Add 1/} sifted dry
ingredients; pour in 1/3 milk-vanilla mixture over 20 second
period; beat 10 seconds more., Scrape down bowl. Repeat
until all flour and milk are combined with other ingredients.
Scrape down howl. Turn mixer to speed #2; beat 30 seconds.
Spread batter in gseased 8—inch layer pans. Bake in
moderate oven (350 .) about 30 minutes.

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" Sodium-aluminum-sulphate baking powder. When
tartrate or phosphate powders were used, the
measure was 3 teaspoons for small recipe, 3
tablespoons for 3 x recipe.

Cake batter was mixed in a Hobart mixer, making
three times recipe in one batch. The cake was frozen
baked in the form of 8—inch layers and 2-inch cup cakes.
The layers were frozen both plain and iced with Seven
ninute Frosting. Cake batter was also frozen. Three
types of baking powder, sodium-aluminum-sulphate,
tartrate and phosphate baking powders were used in the
frozen cake batter. ‘

Since the cakes were made in large quantity, it
was possible to carry through one storage series from one
batch of batter except for the baking powder experiment.
In that case, the tartrate and phosphate batters were
frozen only in the raw state. Therefore it was possible
to make sufficient batter in one mixing for three diff-
erent storage periods. This insured a uniformity which
would not have been possible if the cake batter had been
made in smaller batches. .

Thirteen ounces of batter was used for each layer;
nine ounces for six cup cakes. A.#20 scoop was used for
dipping the batter for the cup cakes. The raw'batter was
stored in waxed tubs, thirteen ounces in each tub. The

baked cakes were sealed in cellophane bags and then placed

in cardboard boxes. The iced cakes were placed in cake

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boxes, and the boxes were wrapped in cellophane and heat
sealed.

Storage of the cakes was arranged so that the plain
layers and cup cakes made with sodium-aluminum—sulphate
baking powder were scored fresh, and after two-five days,
one, two, four, six, eight, and eleven months‘storage at
O0 r. The cup cakes and layers made with tartrate and
phosphate baking powders were scored fresh, and after two-
five days, one, two, four and six months‘storage at 0° r.
The iced layers were scored fresh, and after two—five
days, one, two, four, six, eight and eleven monthslstorege
at 0° I. it each scoring period, a fresh cake was made
and “Bed 83 G 00nt101- The tests were done only once.

lhsn the cakes were to be scored, the raw frozen
batter was put in pans and allowed to stand one hour at
room temperature. It was baked in a moderate oven (350° F.)
35—fi5 minutes. The baked cakes, both plain and iced, were
thawed 1 1/2 hours at room temperature.

gigcugsiog of results: Figures 3 and 4 show the
general conclusion scores for Plain Oaks. Score card and
averages for all the scoring factors are included in the
Appendix, Tables 9, 10, ll, 12.

For the first month of storage, the layer cakes baked
before and after freezing scored very much the same.

After two months, cake made from the raw batter dropped

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slightly in score. After four and six months of storage,
the scores drapped even more. This drop was especially
apparent in the scores for odor and flavor as shown in
Table MD, in the Appendix. It is possible that the
baking powder may have develcped an acrid off flavor and
odor after this period of storage. After two months of
storage, the prebaked cake scored much higher than the
cake baked after freezing.

Cup cakes scores showed the same general trend as
scores for layer cake. For the first two months, cake
made from the raw frozen batter was slightly better than
the prebaked cake. At the four and six months storage
periods, the scores for the cake baked after freezing
dropped considerably. This was particularly apparent in
scores for flavor and odor.

Scores for both the layer and cup cakes show that
cakes made from the raw batter were acceptable for only
two months of storage at OQ’F. The prebaked cakes were
satisfactory for the entire eleven month storage period.

Scores for layers using all three types of baking
powder were very much the same for the first month of
storage. At the two, four and six month periods, cake
made from phosphate scored first, tartrate scored second
and sodium—acid sujphate bcored theileweet.xe0ake-made is
from sodiumnacid-sulphate baking powder was not acceptable.

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30

at the six month storage period.

Scores for the cup cakes showed a slightly different
pattern. Cake made from phosphate baking powder scored
first at the two—five day period, cake made from sodium-
acidrsulphate scored first at one month, cake made from
phosphate baking powder scored first after two aonths'l
storage. it the four and six month scoring periods, cake
made from phosphate baking powder scored first, tartrate
second and sodium-acid-sulphate the lowest.

in overall picture of a11.the storage periods shows
that the layers had a higher score than the cup cakes
when sodium-acid-sulphate or tsrtrate‘baking powders were
used. When phosphate baking powder was used, the cup
cakes scored slightly higher than the layers.

cs 0

Egpgrisggtgl;prccgdgrg: The recipe used was taken
from General Foods Cook Book (1932).

Spice Oaks

Ingredients Heasure lbight Used

_ (single recipe) (2! recipe)
Oaks mom- 2 1/2 cups 500 grams
Baking powder " 2 1/2 teaspoons 5 teaspoons
Salt 1/4 teaspoon 1/2 teaspoon
Cinnamon 1 teaspoon 2 teaspoons
lace 1/2 teaspoon 1 teaspoon
Gloves 1/“ teaspoon 1/2 teaspoon
Shortening 1/2 cup 225 grams
Sugar 1 cup 400 grams
Eggs 2 192 grams
Molasses 1/3 cup 2/3 cup
Hilk 3/ cup 360 grams

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31

Sift tOgether dry ingredients. Set mixer on speed
#1. Beat shortening 1 minute; scrape down bowl. Add sugar,
beat 3 minutes, scrape down bowl. Beat 1 minute, scrape;
beat 2 minutes, scrape. Add eggs, beat l.minute; scrape
down'bcw1.= Add.molasses and beat l.minute; scrape down
bowl. ,Add dry ingredients and milk as in Plain Cake. Turn
mixer to speed #2, beat 30 seconds. Spread batter in

greased 6-inch layer pans. Bake in moderate oven (350° I.)
about 30 minutes.

" Sodium-amminum-sulphate baking powder.

The cake was frozen baked in the form of 8—inch layers
and n 1/2 x 5—inch loaves. Raw batter was frozen in waxed
tubs, 16 ounces in each tub. Sixteen ounces of batter was
used for the layers and loaves also.

Storage periods for the Spice Cakes were two-five days,
one, two, four, six, eight, and eleven months, at 0° 1.

Tests were done only once.

When the cake was to be scored, the raw frozen batter
was placed in pans and allowed to stand at room temperature
for one hour. It was baked in a moderate oven (350° F.)
35—#O minutes. The baked cake was thawed at room temperature
for 1 1/2 hours before using.

c o r : Figure 5 shows the general
conclusion scores for the layer and loaf cakes. Score cards
and averages for all the scoring factors are included in
Appendix, Tables 1}, 1%.

Layer cake made from the raw frozen batter scored slight-
ly higher than the prebaked cakes through the six months of

storage.

32

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33

Scores for the prebaked and raw frozen loaf cakes
were very much the same until the fourth month of
storage. The cake made from the raw frozen batter scored
higher at the fourth month; the prebaked cake scored
higher after six months‘ storage. At this time, the cake
made from.the raw frozen batter was no longer acceptable.

The prebaked cakes were satisfactory for eleven
months of storage at 0° I. both in the layer and the loaf
form. Layers made from raw frozen batter were satisfact-
cry for six months of storage; loaf cake made from raw
frozen batter was satisfactory for four months'storage.

The shape of cake seemed to make little difference
until the sixth month scoring period. At that time, the
layer cake scored higher when made from the raw batter,
but the prebaked loaf cake scored slightly higher than
the layer made from frozen batter. After eleven months
of storage, the layer and loaf cakes scored the same in

the prebaked cake scores.

Ohoc to e

gangrigental prcggdure: The recipe was adapted

from the recipe which appears on the Hershey Cocoa box.

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Chocolate Cake

Ingredients Measure Weight Used
(Single recipe) (2 1 recipe)
Cake flour 2 1/2 cups 500 grams
Soda 4 teaspoon 1/2 teaspoon
Baking powder 2 1/2 teaspoons 5 teaspoons
Salt 1/2 teaspoon 1 teaspoon
Cocoa 1/2 cup 112 grams
Shortening 1/2 cup 22# grams
Sugar 1 1/2 cups 600 grams
Egg 2 192 grams
M111: 1 1/3 cups 640 grams
Vanilla 1 teaspoon 2 teaspoons

Sift together flour, soda, baking powder, salt and
cocoa. Set mixer on Speed.#1. Beat shortening l.minute.
Add sugar, beat 2 minutes, scrape down bowl; beat 2 min-
utes. Add eggs beat 1 minute. Scrape down bowl. Set
mixer on speed.‘2; beat l.minute. Add sifted dry ingred-
ients and milk as in Plain Oaks. Set mixer on speed*#l;
beat for 1 minute. Spread batter in greased 8—inch layer
pans. Bake in moderate oven (350°r.) about 30 minutes.

The cake was frozen baked in 8—inch layers, both
plain and iced with Butter Frosting. Sixteen ounces of
batter was used for each layer. The batter was stored in
waxed tubs; sixteen ounces in each tub. The plain layers
were heat sealed in cellophane bags, then placed in card—
board boxes. The iced layers were placed in boxes, wrapped
in cellophane and heat sealed.

The cakes were scored while fresh, after two-five days,
two, three, five and eight months' storage at 0° 1. The
tests were done only once.

When the cakes were to be scored, the baked and baked

iced layers were allowed to stand in their packages at room

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35

temperature, for 1 1/2 hours. The raw batter was placed
in pans and allowed to stand one hour at room temperature.
The pans were then placed in a moderate oven (350° F.)

for 35 minutes.

Discussion 01 result : Figure 6 shows the general
conclusion scores for Chocolate Cake. Average scores for
other factors appear in Appendix, Table 15.

The cake made from the raw frozen batter scored
slightly higher than the prebaked cake at all of the
scoring periods except two-five day period.

Both the cake made from the raw frozen and the pre-
baked cake were satisfactory for eight months of storage
at 0° r.

We.

r t roc re: Recipe for Sponge Oaks was

taken from America's Cook Book (1937)

Sponge cake

Ingredients Measure weight Used

(single recipe)
cake flour 2 cups 200 grams
Baking powder teaspoons
Salt 3/ teaspoon
Egg yolks 8 1A# grams
Sugar 1 1/2 cups 300 grams
Lemon rind, grated 1 teaspoon
Lemon Juice 2 tablespoons

Boiling water 3/4 cup

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Sift tagether flour, baking powder and salt. Beat
egg yolks until thick and lemon colored, about 1 0 strokes.
Add sugar gradually, beating until very thick. The sugar
is added in five late with 20 strokes for each addition,
plus 20 extra strokesi. Beat in lemon rind, juice and
boiling water, using 50 strokes. Fold in flour in three
lots, using #0 strokes for each addition. Spread in cake
pan. Bake in moderate oven (350°F.) 50#60 minutes. Invert
pan 1 hour or until cool,‘before removing cake from pan.

Sponge cake was frozen baked in loaf form. Six
ounces of batter was used for each loaf. The baked cakes
were placed in cellophane‘bags, heat sealed and then
placed in cardboard'boxes. The raw batter was stored and
frozen in waxed tubs.

The cakes were scored while fresh, after two-five days,
one, two and four months' storage at on I. The tests were
made only once.

When the cakes were to be scored, the raw'batter was
allowed to thaw at room temperature for one hour, then
placed in the pans and baked in a moderate oven (350° I.)
about l.hour. The baked cake was allowed to thaw one hour
at room temperature before scoring. At each scoring.period,
a fresh cake was made and used as a control.

Qiscugsion gf results: Figure 7 shows the general
conclusion scores for Sponge Cake. Average scores for other
scoring factors appear in Appendix, Table lb.

Both the cakes made from the raw frozen batter and the
prebaked cake were satisfactory for one month of storage,
although the prebaked cake scored slightly higher. After two

monthe' storage, the cake made from the raw batter,frozen, was

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38

no longer acceptable. The chief factors affected were
volume, texture,and tenderness.

The cake made from the raw frozen batter was satis-
factory for only one month of storage. The prebaked

-cake was satisfactory for four months' storage period.

Erggtiggg
g Experimental.procedure: Recipe for Seven Minute
Frosting was taken from General foods Oook.Bock (1932).
Seven flinute Frosting

Ingredients leasure

Igg whites 2

Sugar 1 cup
later l/3 oupl
Cream of Tarter 1/8 teaspoon
Salt dash
vanilla 1 teaspoon

Beat egg whites, sugar, salt, water and cream of
tartar together in top of double boiler. Place over boiling
water and continue beating with rotary beater for seven
minutes. Remove from water and add flavoring. Continue
beating until cook or thick enough to spread.

Recipe for Butter Frosting was taken from America's
Cook Book (1937).

Butter Frosting

Ingredients leasure Ieight Used
Shortening l/fl cup 56 grams
Confectioner's sugar 2 cups 260 grams
vanilla 1 teaspoon 1 teaspoon
Salt dash dash

Milk 3 tablespoons 3 tablespoons

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Cream shortening with 1 cup sugar. Add vanilla and
salt. Stir in remaining sugar alternately with milk.
Beat until smooth after each addition.

Seven Minute Frosting was used on the Plain Cake;
Butter Frosting was used on the Chocolate Oaks. The
cakes themselves were the same as those used in the other
experiments. The purpose of the iced cake was to deter-
mine the effect of freezing on the icing.

Digcuggion 9f results: General conclusion scores
for the frosting on the Plain cake iced with Seven linute
Frosting appear in,Figure 8. Average scores for other
factors appear in Table I7, 18, in the Appendix. They
show that freezing, even for two-five days affects the
appearance, consistency, texture and general conclusion;
scores markedly. The score for that period was Just
acceptable (3.2). An extended period of storage did not
lower the scores any more. After eleven months of
storage, the frosting scored very much as it did at the
two—five day period.

Figure 9 shows the general conclusion scores for the
Butter Frosting. Ayerage scores for other scoring factors
appear in Appendix, Table 19. Through an oversight, the
butter frosting was not scored separately until the two
months'storage period. There was little change in the
frosting between the two and eight month periods. Butter

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Frosting freezes satisfactorily because the fat helps
to prevent the frosting from drying out. Butter

Frosting was much better for freezing purposes than the
Seven Kinute Frosting.

Cookies

Idke cakes, cookies may be frozen either before or
after baking. Cookhadcugh requires less freezer space and
is easier to package than baked cookies. Probably there
is less difference in cookies than in any other type of
foods between those freshly baked from frozen dough and
strictly fresh ones. Cookies for this experiment were

frozen only in the dough form.

Experimenta1.procedpge

Two types of cookies were used in the frozen food
project. The recipe for the Oatmeal Hermite was taken
from America's Cook Book (1937); recipe for Icebox Cookies
was taken from General Foods Cook Book (1932). After some

adjustments, the following prcportions were found

satisfactory.

Oatmea1,Hermits
Ingredients Measure Height
Flour 1 1/2 cups 168 grams
Baking powder 2 teaspoons
Salt 1/2 teaspoon:
Cinnamon 1/2 teaspoons
Oatmeal 2 cups
Raisins 1 cup
Shortening 1/2 cup 112 grams
Sugar 1 cup 200 grams
Eggs 2 96 grams
Milk 1/2 cup 120 grams

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Sift together flour, baking powder, salt and
cinnamon; stir in oatmeal and raisins. Cream shortening
and sugar thoroughly; add eggs, beat until fluffy. Stir
in dry ingredients alternately with milk. Drop from 0
teaspoon onto greased pan. Bake in moderate oven (375 I.)
about 15 minutes.

Icebox Cookies

Ingredients Measure Weight
Shortening 6 tablespoons 84 grams
Brown sugar 1/4 cup grams
Sugar 1 cup 20 grams
Egg, well-beaten l 48 grams
lilk 1 tablespoon

vanilla 1 l/2 teaspoons ,
Chopped nutmeats 1 cup _
Flour 2 cups 22# grams
Baking powder 1 l/Z teaspoons

Salt 1/8 teaspoon

Cream shortening. Add sugars gradually; cream until
light and fluffy. Add egg, milk, vanilla and nutmeats.
Stir in flour, which has been sifted with baking powder
and salt; mix well. Shape into rolls 1 inch in diameter.
Roll in cellOphane. Chill overnight or until firm. Slice
in l/S inch slices. Bake in hot oven (425° 1.) for 5 minutes.

Dough for the Oatmeal.Hermits was stored in waxed tubs,
lZounces in each tub. Dough for the Icebox Cookies was
wrapped in cellophane, using a drugstore fold, and then
tied in stockinette.

Doughs for both types of cookies were frozen. At
various storage periods, cookies were made from the dough
and compared with fresh cookies. Oatmeal Hermite were
scored when fresh, at two-five days, and two, three, five
and seven months‘storage. The Icebox Cookies were scored

fresh, and after two-five days, and one, two, three and six

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for both types of cookies.

On the day the cookies were to be scored, the dough
for the Icebox Cookies was thawed in the refrigerator for
one hour, then sliced and baked. The drop cookie batter
was allowed to stand at room temperature in the waxed tube
for one hour. The dough was then soft enough to drop from

a spoon. The cookies were baked as directed in recipes.

Discussion of result;

tme Her t : Figure 10 shows the general conclus-

ion scores for the various storage periods. Score card and
average scores appear in the Appendix, Tables 20 and 21.
The,frozen cookies compared very favorably with the fresh
cookies at the various scoring periods. In several instances,
the general conclusion score was even higher for the cookies
made from the frozen dough than it was for the fresh cookies.

The cookies made from the frozen dough were satisfact-
ory after seven months' storage at 0° r. Fenton (1946),
liens (1947), Tressler (1947), Sunderlin (1941) state that
cookie doughs may be stored successfully three to twelve
months depending on the type of cookie. Tressler (1947)
states that cookie recipes which are high in fat and low

in moisture will ordinarily give successful.products.

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Icebox cookies; Figure 11 presents the general
conclusion scores for the cookies frozen in the dough
form and the fresh cookies. Average scores for other
factors appear in Appendix, Table 22.

The cookies frozen and thenflbaked scored as high
as the fresh cookies except at the two month storage
period. The cookies which were stored after two months'
storage were overbaked, explaining the lower scores.

The raw dough was stored successfully for six
months. At the end of this time cookies made from the
frozen dough were as good as the fresh cookies which

were used as a control.

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Quick Breads

Quick breads are another type of baked product
which may be frozen either before or after baking. In
this experiment, baking powder biscuits and muffins were

used as representatives of the Quick bread group.

Bakigg Pgwdgr Biscuits
Experimental procedure: The recipe for biscuits

which was used in this project was taken from Lowe (1943).
Baking Powder Biscuits

Ingredients Measure weight
Flour 2 2/3 cups 300 grams
Salt 1/2 teaspoon

Baking powder * teaspoons 12 grams
Bhortening tablespoons 50 grams
Milk 1 cup 240 grams

Sift tagether flour, salt and baking powder. Out
in shortening, usim 25 strokes. Add milk; stir 30
strokes, R011 to 1/2 inch thickness cut with 2-inch
biscuit cutter. Bake in hot oven (h25° F.) for 15
minutes.
' Amount refers to sodium-aluminum-sulphate baking
powder. Four teaspoons tartrate and phosphate
baking powders were used.

The biscuits were frozen both raw and prebaked. To
ascertain the effect of baking powder, three types,
sodiumpalu-inum-sulphate, tartrate,and phosphate baking

powders were used in the biscuits.

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The biscuits which were to be frozen raw were rolled
and out. They were then placed in cardboard boxes,
wrapped in cellophane and heat sealed. The baked biscuits
were packed in the same manner.

Enough of each series of biscuits was made so that
the product could be scored fresh, fresh frozen, (two-five
days) and after one, two, four and six months of storage
at 0° F. After four months' storage, however, it was de-
cided to discard the biscuits which were frozen raw be-
cause they were no longer satisfactory. At each testing
period, fresh biscuits were made and used as a control.
Tests were made only once.

When the biscuits were to be scored, the ones which
were frozen raw were removed from the carton, placed on a
baking sheet and put into a hot oven (4250 I.) for 25
minutes. To thaw and warm the prebaked frozen biscuits,
they were placed in a very slow oven (250° 1.) for 20
minutes. The biscuits were served hot to ayoid any differ-
ence in palatability due to temperature.

.Qlflfiuflflign_fli_lafinlkat 'Figure 12 shows the general
conclusion scores. Score card and average scores for other
factors appear in Appeandix, Tables 23 and 24.

The prebaked frozen'biscuits scored higher than those
frozen raw at nearly every storage period. This was

true for the biscuits made from all three types of

baking powder. The only time the raw frozen biscuits

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50

scored higher was at the two months storage period for
the sodium-aluminun-sulphate baking powder. The texture
and tenderness scored followed the same general trend as
the general conclusion scores and were undoubtedly
paramount in lowering the general conclusion scores for
the raw frozen biscuits.

The biscuits made from sodiunnaluninun-snlphate
baking powder and frozen raw, were satisfactory after
four months'storage. Raw frozen biscuits made from
phosphate and tartrate baking powders had a shorter storage
life. They could be stored for only one month, following
which there was a decided drop in scores. All the pre-
baked biscuits were satisfactory for the entire six months
storage period. Tressler (1947) states that quick bread
batters may be kept two-eight weeks, whereas the baked
frozen products may be kept in freezer storage for four-
sir months. Sunderlin (1941) recommends that baking
powder biscuits be kept only one month when frozen raw.
Penton (1946) recommends that unbaked baking powder
biscuits be stored two—three weeks.

According to the general conclusion scores, biscuits
made from sodiulpaluninum—sulphate baking powder scored
highest, tartrate second, and phosphate third when the
biscuits were frozen1:aw. ’This is an overall picture of

all the storage periods. When the biscuits were frozen

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prebaked, the tartrate biscuits scored slightly higher
than the sodium-aluminum-sulphate; the phosphate again
scored the lowest.

Partial explanation for these scores may be the
rate of reaction of the baking powders. Sodium-
aluminum—sulphate is a double action baking powder, that
is, it reacts partially when the liQuid is added and
partly when the product is baked. Tartrate is a fast
acting baking powder and will react completely at room
temperature.

Phosphate baking powder reacts less Quickly, and
reQuires heat for complete reaction. A double action
baking powder which acts more slowly at room temperature

than the single action powders proved more successful in

the biscuits.

mum

Winn: The muffin recipe was
taken from Lowe (1943).

Muffins

Ingredients leasure leight
Flour 2 cups 22# grams
Baking powder 2 teaspoons 8 grams
Salt l/2 teaspoon
Bug:r 2 tablespoons 25 grams
Hi 1 cup 240 grams
Egg 1 #8 grams

Shortening, melted 2 tablespoons 25 grams

‘o.

52

Sift dry ingredients to ether three times. Beat
egg and milk thoroughly (1 2 minutes with rotary egg
beater).

Combine melted shortening and liQuids; add to dry
ingredients. nix, using 20-25 strokes. Fill.greased
2-inch muffin tins two—thirds full, using No. 30 ice
cream scoop. Bake in moderately hot oven (400 r.) about
30 minutes. ,

The muffins were frozen in both the baked and raw
dough form. Tests were made in duplicate for each
storage period. In making up the muffins, the recipe
was doubled and half was used for each duplicate. This
was done in both the raw and the baked samples. The
muffin better that was to be frozen raw was stored in
waxed tubs. Freezing in paper baking cups was not
successful, as the muffins, when baked, stuck to the
paper cups. The prebaked muffins were heat-sealed in
cellophane bags, and then placed in cardboard boxes.

Sufficient batter was made so that the muffins
could be scored fresh, fresh frozen (two-five days), and
after one, two,four, sir, nine, and twelve months(
storage at 0° 1. The baked frozen muffins were stored
for the entire twelve months; the raw frozen batter was
stored for only six months. At the end of this time,
the remaining frozen batter samples were discarded, as
the muffins were no longer acceptable. Fresh muffins

were made at each testing period and used as a control.

‘

 

53

haw‘batter was thawed at room temperature for one
hour, then baked at (4000 r.) for 35 minutes. Baked
muffins were thawed in a very slow oven (250° F.) for
45 minutes.

ygsgnsgigg of results: Figure 13 shows the general
conclusion scores for the muffins. Table 26 which appears
in the Appendix along with the score card, Table 25, shows
the average scores for the other factors.

The muffins frozen,rau’scored as high or higher than
those frozen prebaked for the first two months of storage.
After two months, the raw frozen muffins dropped in score,
while the prebaked muffins continued to be satisfactory.
The drop in score was especially noticeable for flavor,
tenderness and texture. The score for texture for the raw
frozen product dropped after one month of storage. This
could probably be accounted for by the loss of carbon
dioxide from the baking powder after storage of the dough
for that period.

The raw frozen muffins were satisfactory for a two
months storage period. At the end of three months, they
were no longer acceptable. The prebaked muffins were stored
satisfactorily for the entire twelve month period. At the
end of that time, the muffins scored as high as they did when

freshly frozen.

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Yeast Bread

Io frozen prepared food produces more conflicting
reports than frozen, unbaked rolls and bread. Some
are good, but many are not. On the other hand, freezing
is an excellent method for preventing baked bread from .
becoming stale. Bread was frozen both raw and prebaked

in this experiment.

mm 2.2....” oodur

The recipe for yeast bread was taken from Lowe
(1943). The following proportions were found satisfactory.

Yeast Bread (Compressed yeast)

Ingredients leasure leight
.111k 1 cup 240 grams
Yeast 1 oaks \

Sugar 1 tablespoon 12.5 grams
Salt 1 1/2 teaspoons

Shortening, melted 2 teaspoons 9 grams
flour 3 1/2 cups 392 grams

BoaLd milk, cool to lukewarm (32°C.) Dissolve yeast
in 1/2 milk. Combine sugar, salt and shortening with
remaining milk. Pour liQuids into flour; mix well. Knead.
Put dough in greased bowl; place bowl in pan of water at
30° 0. Allow to stand for 1 hour 45 minutes. Hold into
loaves; place in greased loaf pan. Return pan to water;
allow to stand for l.hour. Bake in hot oven (425° 1.) for
30 minutes.

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56

Yeast Bread (Dry yeast)

Ingredients Isasure Ieight
Iater l/2 cup 120 grams
Sugar 2 teaspoons

Dry yeast 1 package

Milk, scalded, cooled 1/2 cup 120 grams
Salt 1 l/2 teaspoons

Shortening, melted 2 teaspoons 9 grams
Flour 3 1/2 cups 392 grams

combine water, sugar and yeast; allow to stand 5
minutes. lix.milk, salt and remaining sugar; proceed as
for compressed yeast.

The baked bread was wrapped in cellophane, using a
drugstore fold, then tied in stockinette. Raw'bread was
put in cellophane'bags,then in cardboard cartons.

Breads were made with compressed and with dry yeast,
and were frozen both raw and prebaked. They were scored
when freshly baked, and after two-five days, and one,
two, four, six, nine and eleven months'storage at o°-r.
it each sampling period, fresh bread was made and used as
a control. The entire series was done in duplicate.

Ihen the breads were to be scored, the raw frozen
bread was taken from the freezer and allowed to stand in
a pan of water at 30° 0. until it had thawed and risen to
twice its bulk, about four and one half hours. It was
then baked for 35 minutes in a moderately hot oven (400°lt)
The baked frozen,bread was allowed to stand at room

temperature until thawed, about five hours.

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57

Di s o f r

Figures 1# and 15 show the general conclusion and
volume scores for the bread. Average scores for other
factors appear in the appendix, Tables 28 and 29.

The prebaked bread scored higher than the bread
frozen raw.at each storage period, regardless of the
type of yeast used.

The prebaked bread was satisfactory for eleven
months of storage whereas the bread frozen raw was
satisfactory for only two months. This is in agreement
with results obtained by lenton (1946), who states that
yeast bread frozen baked may be stored twelve or more
months, whereas that frozen raw may be kept only one-
half to two months.

At the end of two months, the scores for the bread
frozen raw dropped considerably, particularly in the
general.conclusion and volume scores. The decrease in
volume was prebably due to the loss of viability of the
yeast; also, freezer storage may have weakened the gluten
in the flour.

All of the breads made with dry yeast scored slightly
higher than those made with compressed yeast, with the
exception of the baked frozen bread stored nine and eleven
months. On the whole, the dry yeast produced a better

loaf of bread for freezing purposes.

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SUMMARY AND CONCLUSIONS

A study was made of precooked and prepared baked
frozen foods, including Apple Pie, Plain Uake, Spice
Uake, chocolate Cake, Sponge Cake, Seven Minute Frosting,
Butter Frosting, Oatmeal Hermite, Icebox Oookies, Baking
Powder Biscuits, Muffins, and Yeast Bread.

The products were baked both before and after
freezing and stored for periods cf from one to twelve
months, depending on the product. The products were
scored at various storage periods, using a fresh product
as a control. Tests for muffins and yeast bread were
done in duplicate. Tests for remaining products were
done only once.

Objectives of this study were to determine whether
the products were better frozen raw or prebaked; to
determine changes that took place during storage and, if
possible, when they took place; to determine the storage
life of each product. Ih addition to the general object-
ives, tests were made to determine the effect of type
shortening in pastry; to determine the effect cf type
baking powder in cake and biscuits; to determine the effect
of type yeast in yeast bread; to determine the effect of

shape of cake.

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61

The

first was a technical description of the study;

the

second presented the information in a popular form

and included recipes written for household use.

0:: the whole, the-products which were leavened,

either by baking powder or yeast, were better when

frozen baked than when frozen in the batter or dough

forne

was frozen in layer form and the Chocolate Cake.

Exceptions to this were the Spice Cake which

The

Apple Pie was better when frozen raw than when:frozen

prebaked.

Storage times which were found satisfactory

Apple Pie
Crust

Apple Pie
Filling
Plain Cake
Chocolate Cake
fipice Cake

Sponge Cake

Oatmeal Hermite
Icebox Cookies

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen

Frozen

raw
prebaked

raw
prebaked

raw
prebaked

raw
prebaked

raw
prebaked

raw
prebaked

1'3.

1‘8.

6 months
5 months

6 months
2 months

2 months
11 months

8 months
8 months

u months
11 months

1 month
kimonths

7 months

6 months

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62

Baking powder Frozen raw

Biscuits Sodium-acid-s. # months

Tartrate,phosphate 1 month
> Frozen prebaked 6 months *

Muffins Frozen raw 2 months
Frozen prebaked 12 months *

Yeast Bread Frozen raw 2 months
Frozen prebaked ll.months *

’ Tests were not conducted for longer periods.

Lard, either plain or hydrogenated, was found
to be better in frozen pastry than vegetable
shortening.

Baking powders found best for Plain 6ake were,
in order of preference, phosphate, tartrate, sodiump
acid-sulphate. The biscuits showed a different
pattern. lhen frozen raw, sodium-acid-sulphate rated
first, tartrate second and phosphate third. lhen the
biscuits were frozen prebaked, tartrate rated first,
sodium-acid-sulphate second and phosphate third. Dry
yeast was found to be superior to compressed yeast in
frozen yeast bread.

Plain Cake made with sodium-acid-sulphate or
tartrate baking powder was better when made in layer form;
plain cake, made with phosphate baking powder scored
higher when made in cup cake form. Layer and leaf forms

of Bpice Cake scored much the same except at the sixth

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53

month scoring period. At that time, the layer cake
scored.higher when lads from raw frozen better; the
loaf cake scored.higher when prebaked.

Butter Frosting was found satisfactory for icing
cakes. Seven Minute Frosting was barely acceptable

and therefore not recommended for freezing purposes.

"in

in}, ‘. X j ' '5
m ,7 s ., .
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O.

POPULAR SUMMARY

The purpose of this unit is to present in popular
form, the technical information which appears in the
main part of this thesis, as it might be used in an

extension bulletin.

PREGOOKED OR PREPARED
BAKED FHOZEN FOODB

Considerable interest is being shown by homemakers
in the freezing cf precocked or prepared baked frozen
foods. Chief reason for this interest has been that the
foods are almost ready to serve when needed. Particularly
good focus for freezing are dishes that reQuire long prep-
aration, dishes that reQuire little more work when prepared
in Quantity than they do in small amounts, and dishes that
require little attention between the freezer and table.

Preparing baked foods for freezer storage is not
difficult, as can be seen by the directions given here. All
of the recipes printed here were tested in the research
laboratory at MICHIGAN STATE COLLEGE. The foods were frozen,
stored, thawed and then carefully tasted before they were
approved for publication.

The purpose of this bulletin is to help you to prevent
failures in the preparation, freezing and storage of pre-

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cooked and prepared baked foods, and to suggest foods

that have been proven successful.

Generg1.D1rectiog§
Among the baked foods that can be successfully frozen

are apple pie, plain cake, spice cake, chocolate cake,
sponge cake, refrigerator or drop cookies, biscuits, muffins
and yeast bread. Most of these products may be frozen
either before or after they are baked. However, baked foods
which are leavened by baking powder or yeast have a longer
frozen storage life when frozen baked than when frozen raw.
Apple pie was found to give a more satisfaCtory product,
and had a longer storage life, if it was baked after freezing.

l2saedisnis_end_2£anaraiion; Standard recipes which
have been proven successful for freezing purposes should be
used when preparing foods for freezer storage. The recipes
which we have found successful appear in this bulletin. If
you wish to use your own recipe, try a small batch to see if
the product will.freeze succeesfulJy before putting any
large Quantity into frozen storage.

use only ingredients of the best Quality. Lard or-
/Vegetable shortening may be used in frozen pastry; however,
present tests have shown that lard gives a more successful
product. While either dry or compressed yeast may be used

in making yeast bread, dry yeast was found to make a better

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66

loaf of bread for freezer storage. i.double action
baking powder (sodium-ahminum-sulphate) may be a little
more satisfactory to use in cakes or biscuits which are
frozen raw, because it reacts very slowly until it is
put into the oven.

Eflpkggigg: the packaging materials that are moisture-
vapor-proof, to prevent the food from drying out. Suit-
able materials include moisture-proof cellophane, pliofilm,
latex bags, aluminum foil, heavily waxed cartons or tube
and moisture-proof bags. For foods high in fat, use grease-
proof containers.

Pies, baked un-iced cakes, baked muffins, biscuits and
bread are easily packaged by wrapping in moisture-vapor-
proof paper, heat sealing, and placing in stockinette, or
cartons. Pies may be baked and frozen in paper pie plates
with metal rims.

Refrigerator cookie dough may be made into rolls,
wrapped in moisture-vapor-proof paper, and placed in stock—
inette. The cookies may be sliced and baked as needed.

Raw'batters may be stored in waxed tubs, cartons or
cellophane bags.

£52;§g§_1§gpgga§ggg; Preoooked or prepared baked
foods should be frozen and stored at 0° r. or below.

fitorage flips: the longer food is stored, the less

good it becomes. It is wise to use frozen foods while

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they are still excellent, not Just acceptable.

b7

The

following table presents the storage times of products

which have been found satisfactory in our tests. It

should be used as a guide in storing foods.

Approximate Storage Life of Some Baked Foods

Food

Apple Pie
Plain Cake
Spice Cake
Chocolate Cake
Sponge Cake

Oatmeal.Hermits
Icebox Cookies

Baking Powder
Biscuits

luffins

Yeast Bread

Tests were not conducted for longer periods.

Condition when
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

Frozen
Frozen

raw
prebaked

raw
prebaked

raw
prebaked

raw
prebaked

raw
prebaked

1’3.
18'

raw
prebaked

raw
prebaked

1'3"

'prebsked

gmow‘crN-Fl-Iosoa

H
PHU

Storage
Life

6 months
2 months

2 months

ll months

# months

11 months

months
months

month
months

months

months

months
months

months
months

months
months

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68

Bee es

The following recipes give directions for freezing
products both baked and raw. When preparing foods, keep
in mind that some products can be stored for a longer
period if prepared a certain way. Refer to the table on

storage life when using these recipes.

M
Pastry

2 cups flour 2/3 cup shortening
1 teaspoon salt 1/ cup water

Place flour and salt in bowl; add shortening and cut
into flour with pastry blender. Add water; stir until
liquid and dry ingredients are combined. Roll out pastry
on lightly floured board; line 9-inch pie plate with
pastry. Roll out top crust. Fill.pie crust with filling.
Moisten edge of bottom crust with water; cover with tap
crust and press edges together.

Yield: 1 9-inch pie.
Apple Fi lling

1 1/2 pounds apples l/C teaspoon salt
1/2 cup sugar 1/2 teaspoon cinnamon

Peel apples, out in quarters, core and slice. Sprinkle
with mixture of sugar, salt and cinnamon.

Baking, freezing, serving; If pie is to be frozen baked,
cut air vent in top crust. Bake in moderately hot oven
(400 F.) for 45 minutes. Cool, package and freeze. When
taken from freezer, place in moderate oven (350° F.) for
30 minutes.

If pie is frozen raw, cut air vent in top crust ft r
taking from freezer. Bake in moderately hot cvsn(400 F.
1 1/2 hours.

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69

Plain Cgke
2 cups sifted cake flour 1 cup sugar
2 teaspoons baking powder_ 1 egg
M teaspoon salt 3/h cup milk
1/3 cup shortening 1 teaspoon vanilla

Sift together flour, baking powder and salt. Cream
shortening until soft; add sugar gradually, and cream to-
gether until.light and fluffy. Add egg, beat well. Add
1/3 sifted dry ingredients, and stir until blended; add
1/2 milk-vanilla.mixturs and stir until smooth. Repeat
until all the flour and milk have been added, ending
with flour.

Yield: 2 8—inch layers or
18 2-inch cup cakes-

Baking, freezing, serving; If the cake is to be frozen
baked, spread batter in greased 8-inch layer pans or o
greased 2-inch muffin pans. Bake in moderate oven (350 F.)
about 20—30 minutes. Cool, package and freeze. When

ready to serve, thaw at room temperature for 1 1/2 hours.

Store batter in waxed tubs; freeze immediately. To
use batter, place in pans and allow to thaw for one hour
at room temperature. Bake in moderate oven (350° F.) 35-
45 minutes.

 

§pice Cake#
2 1/2 cups sifted cake flour 1/4 teaspoon cloves
2 1/2 teaspoons baking powder 1/2 cup shortening
1 u teaspoon salt 1 cup sugar
1 teaspoon cinnamon 2 eggs
1 2 teaspoon mace 1/3 cup molasses
3 # cup milk

Sift together dry ingredients. Cream shortening until
soft; add sugar gradually, and cream together until light
and fluffy. Add egg9,beat well. Stir in molasses. Add
1/3 sifted.dry ingredients, and stir until blended. Add
l/2 milk and stir until smooth. Repeat until all the flour
and milk have been added, ending with flour.

Yield: 2 9-inch layers-

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Baking, freezing, serving. If cake is to be frozen
baked, spread batter in greased 9-inch layer pan. Bake
in moderate oven (350° I.) about 30 minutes. 0001,
package and freeze. Thaw at room temperature for 1 l/2
hours before using.

Store raw batter in waxed tube; freeze immediately.
When ready to use, place raw frozen batter in pans and
allow to stand at room temperature for one hour. Bake
in moderate oven (350° I.) 35-40 minutes.

Fudge Gage
2 1/4 cups sifted cake flour 1/2 cup shortening
1 teaspoon soda 1 l/2 cups sugar
1 teaspoon baking powder 2 eggs
1/2 teaspoon salt 1 cup milk
2 cup cocoa 1 teaspoon vanilla

Sift together flour, soda, baking powder, salt and
cocoa. Cream shortening until soft; add sugar grade
ually, and cream together until light and fluffy. Add
eggs, beat well. Add 1]} sifted dry ingredients, and
stir until‘blended; add 1/2 milk—vanilla mixture and
stir until smooth. Repeat until all the flour and milk
have been added, ending with flour.

Yield: 2 9-inch layers.

Baking, freezing, serving. If the cake is to be frozen
baked, spread.batter 3n greased 9-inch layers. Bake

in moderate oven (350 .) about 30 minutes; cool,
package and freeze. Thaw at room temperature, in
package, for 1 l/2 hour.

Store raw batter in taxed tubs; freeze immediately.
Place raw frozen batter in pans and allow to stand ans
hour at room temperature. Bake in moderate oven (350 I.)
for 35 minutes.

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71

e 0 e
2 cups sifted cake flour 1 1/2 cups sugar
teaspoons baking powder 1 teaspoon grated lemon rind
teaspoon salt 2 tablespoons lemon Juice
6 egg yolks 3/4 cup boiling water

Sift tagether flour, baking powder and salt. Beat
egg yolks until thick and lemon colored. Add sugar
gradually, beating until very thick. Beat in lemon
rind, Juice and boiling water. Fold in flour lightly.

Yield: 1 large cake.

Baking, freezing, serving. If the cake_is to be frozen
baked, read batter in pan. Bake in moderate oven

(3509 f? 50-60 minutes. Invert pan 1 hour or until cool,
before removing cake from pan. Package and freeze. Ihen
ready to serve, allow to thaw one hour at room temperature.

Store raw batter in waxed tubs; freeze immediately.
When ready to use, allow batter to thaw at room tempera-
ture for 8ne hour. Spread in pans and bake in moderate

oven (350 .) about 1 hour.
Butter Frostigg
1/4 cup shortening ‘ 1 teaspoon vanilla
2 cups confectioner's sugar dash salt

3 tablespoons milk

Cream shortening with 1 cup sugar. Add vanilla
and salt. Stir in remaining sugar alternately with milk.
Beat until smooth after each addition. Spread on baked
Plain Cake, before freezing if desired.

Yield: Enough frosting to cover top and sides of two
9-inch layers.

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Qatmea; Hermite

1 1/2 cups sifted flour 1 cup raisins
2 teaspoons baking powder 1/2 cup shortening
1/2 teaspoonssalt 1 cup sugar
1/2 teaspoon cinnamon 2 eggs
2 cups oatmeal 1/2 cup milk

81ft tOgether flour, baking powder, salt and
cinnamon; stir in oatmeal and raisins. Cream shortening
and sugar thoroughly; add eggs, beat until fluffy. Stir
in dry ingredients alternately with milk.

field: 3 dozen cookies.

Baking, freezing, serving. Store batter in waxed tubs.
When ready to use, allow'batter to stand at room temp- -
erature in the waxed tube for one hour. Drop from eap
spoon onto greased pan. Bake in mederate oven (375 I.)
about 15 minutes.

To freeze prebaked, dsop batter onto greased pan.
bake in moderate oven (375 F.) about 15 minutes. Cool,
package and freeze.

Logbox 009319:
2 cups sifted flour 1 cup sugar
1 1/2 teaspoons baking powder 1 egg, well'beaten
1/8 teaspoon salt 1 tablespoon milk
6 tablespoons shortening 1 1/2 teaspoons vanilla
1/4 cup brown sugar 1 cup chopped nutmeats

Sift flour with baking powder and salt. Cream short-
ening. Add sugars gradually; cream until light and fluffy.
Add egg, milk, vanilja and.nutmeats. Stir in flour mixture;
mix well. shape into rolls l-inch in diameter.

Roll in cellophane.

Yield: 4 dozen cookies.

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73

Freezing, baking, serving: Package, freeze. When ready
to serve, thaw in the refrigerator for one hour. Slice
in l/S—inch slices. Bake in hot oven (4250 F.) about

5 minutes. - ,

To freeze baked, place rolls in refrigerator until.0
firm. Slice in l/S—inch slices. Bake in hot oven (425 I.)
about 5 minutes. Cool, package, freeze.

Baking Powder Bigqgitg

2 2/3 cups sifted flour teaspoons baking powder
1/2 teaspoon salt 1/ cup shortening
1 cup milk

Sift together flour, salt and baking powder. Cut
in shortening until mixture is like cornmeal. Add milk;
stir only unt11.liQuid and dry ingredients are combined.
H011 to 1/2 inch thickness on lightly floured board; cut
with 2-inch biscuit cutter.

Yield: 20 2—inch biscuits.

Freezing, baking, serving: If biscuits are to be storsd
baked place on baking sheet and bake in hot oven.(425 .)
for 15 minutes. 0001, package, and freeze. When ready to
serve, place in very slow owsn (250° F.) for 20 minutes.

Biscuits frozen raw should be removed from carton,
placed on baking sheet and baked in hot oven “25° 1‘.)
for 25 minutes. ‘

Muffins
2 cups sifted flour 2 tablespoons sugar
2 teaspoons baking powder 1 cup milk
1/2 teaspoon salt 1 egg

2 tablespoons melted shortening

Sift together flour,‘baking powder and salt. Beat egg and
milk thoroughly with rotary beater. Combine melted shorten-
ing and milk; add to dry ingredients. Mix only enough to
moisten dry ingredients.

Yield: 12 medium sized muffins.

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74

Baking, freezing, serving. If muffins are to be frozen

baked, fill greased 2-inch muffig tins two—thirds full.

Bake in moderately hot oven (400 F.) about 30 minutes.

Cool, package, freeze. When ready to use, place in very
slow oven (250° F.) for 45 minutes.

Store batter in waxed tubs; freeze. When ready to
serve, thaw at room temperature for 1 hour. rill.greased
2—inch muffin tins two-thirds full. Bake in moderately
hot oven (400° F.) for 35 minutes.

122:1.222sd

1/2 cup water 1/2 cup scalded, cooled milk
2 teaspoons sugar 1 1/2 teaspoons salt
1 package dry yeast * 2 teaspoons melted shorten-
. 3 1/2 cups sifted flour ing

Combine water, sugar and yeast; allow to stand 5
minutes. nix milk, salt, shortening and remaining sugar.
Pour liguids into flour; mix well. Knead until smOOth and
elastic. Round up and place 13 reased bowl; cover. Keep
dough in warm place, at 809-85 %. Let rise until.douhle
as bulk, about 2 hours. Punch down dough; mold into

3V. 8.

' If using compressed yeast: use 1 cake compressed
yeast, omdt water, use l.nup milk.

Yield: 1 loaf bread.

Baking, freezing, serving. If bread is to be stored baked,
place loaf in greased loaf pan; cover and 1st rise until
double in bulk, about 1 1/2 - 2 hours. Bake in hot oven
(425° I.) about 1 hour. Oool, package and freeze. lhen
ready to use, allow to stand at room temperature until
thawed, about 5 hours.

If bread is to be frozen raw, packagefl.freeze. When
ready to use, place in greased loaf pan and put in warm
place at 80°~85° I. Let rise until.thawed and double
in bulk, about four and one half hours. Bake in moderately
hot oven (425° r.) about 1 hour.

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w

LIST OF REFERENCES

Anon. 1945. Frozen batters and doughs. American
baker, vol. 13, no. 5, p.27.

Anon. 1942. Freezing retards staling inlaread.
Food Industries, vol. 14, no. 3, p.99.

Bride, E.L. 1946. Tips on frozen pastry. Food
Industries, vol. 18, no. 12, pp. 89 ~90.

Brown, Kunkle and Winter. 1946. Frozen Foods
Processing and Handling. S. F. Hinkel and
Sons., 00.

Oathcart. 1939. The truth about frozen bread. Food
Industries, vol. 11, no. 4, p. 200.

Fenton, F. 1947. Frozen baked foods. Frozen Food
Industries, vol. 3, no. 2, pp. 24 and 46.

and J. Darfler. 1946. Foods from the
freezer, precocked or prepared. Bull. 692.
Cornell University.

 

Frigidaire Co. 1945. How to keep it frozen.

Garnatz, G. 1947. Frozen foods. Kroger Food
Foundation.

General Foods Cook Book. 1932. General Foods Corp.

Good, H.I. 1948. A study of the prevention of
browning in frozen sliced Apples for use in
apple pie. Unpublished Thesis for the degree
of M.S., Michigan State College.

Gortner, W. and F. Ernan, N. Masterm. 1 46.
Principles of Food Freezing. John iley and
Sons,1nc.

Graul, L. and B. Lowe. 1947. How storage affects
frozen cakes and batters. Food Industries,

V01. 19, nae 3, ppe 107 "' loge

Greaves, Y. and H. Boggs. 1945. Trends in freezing
preservation of foods. JOurnal of Home Economics
vol. 37, no. 1, pp. 23-26.

76

Hutchings, B. and C. Evsrs. 1946. Research and
Quality control of precocked frozen foods.
Fruit Products Journal, vol. 25, no. 6, pp. 171,4.

International Harvester Co. 1947. How to freeze foods.

Kiene, J. 1947. How to freeze cooked foods.
Westinghouse Electric Corporation.

Lowe, B. 1943. Experimental Cookery. 3rd Edition.
John Wiley and Sons, Inc.

Myer, M. and J. B. Brodie. 1948. -Frozen baked foods.
Journal.American Dietetic Association. vol. 24,
no. 1, p. 50.

New Ybrk Herald Tribune Institute. 1943. America's
Cook Book. Charles Scribner Sons., New York.

Nicholas, John, D. nuth, ll. Swanson. 1947. Crystal.—
1ization behavior in the freezing of fresh fruit
pies. Frozen Food Industries, vol. 3, no. 7,
pp- 8—9. 31. .

Owen, R.; and J. Chase, F. vanDuyne, 1947. Freezing
cooked and prepared foods. Circular 618.
University of Illinois, Extension Service.

Proctor, B. and A. Phillips. 1946. Frozen precocked
foods. American Journal Public Health, vol. 38,
pp. 44-9.

Sunderlin, G., and 0. Collins. 1941. And now, Quick
frozen pies, cookies, cakes and biscuits.
Quick Frozen Foods, vol. 13, pp. 13.

gfi_r and Acheson, n. 1940.
Frozen batters and doughs. dournal of Home
Economics, vol. 32, p. 381.

 

Thiessen, E. J. - 1942. The effect of temperature upon
the viability and baking properties of dry and
moist yeast stored for varied periods. Cereal
Uhemistry, vol. 19, no. 6, pp. 773—84.

Tressler, D. and C. Evers. 1947. The Freezing
Preservation of Fbods. Avi Publishing 0.

woodroof, J. G. and I. Atkinson. 1945. Freezing cooked
foods, Food Industries, vol. 17, no. 9, pp. 97-6,
192-3.

0-"

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77

APPENDIX

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T‘b 1° 80

 

General

Texture

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Color

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Appear—

Tablo 10.

Sodium—Aoid—Bulphate baki

 

A—‘j

 

Tender- Text— General

vol-

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Time

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Method

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Table 10. (Continued)

powder

Phosphate bekl

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Vbl-

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Time.
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Appear-
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Method
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68

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. 0.
A.
0
4
.h
0..1
. 1..
\ .n
. .
l
0
J
.
....
.. 0 -0
I. .
..
.0
2.
I
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t .-
\ O n
C
0
...
x.
. 0
I
.
n.-
0
u
0
. L .l
.
.

IIIIIIIII
I Q
.

I .

a. .

I.

.

1 ‘
I 0
.

‘1 I
0
.\ IL
(.0
n. I

.
0

o.

. .141

.

.I
.
I
0
J
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.
—

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. \.
. 0
.I
...- ..

.I.
tnI. .7 If...
n .

I. o o s f.
.0! 9.. .r .tlr'l

I .

s «.1 ..\

Ir r.u.f_rf (
II I... a.
L, L. kl
Inq)~. . I
.I\|’ & . .e r

1.2.. 1‘ x

’( I‘D} (K

1.
IA.
..( .a 1 u

... ... a v..

.u/ b.00tktafo
I x
w
I: (It..(

. I.. sol
lf‘nr .I c. cat.
I. ‘ I ..

( I. .r..r\l Cal

_ - .... ‘.

II 1.\...pr;\.
on \ .o. n

. .
.bL I. an. o 0
..I \ o c. I

If L. . .‘l- '
. ..

I. \II I. ..fi‘all.

C.\. Jou’m Ir .. .r

..IIOI :‘I'-,'

 

.0

‘O W. 4
«volt m- - .
VD. ...

I
he}.

..
.v. ’- III-\Ptb

.
z,
'lof.vr DI: ...F

Table 11. (Continued)

 

d r

Tender- Terr General

Time
Frozen
Fresh

ture Conclusion

nme Odor Flavor

vol-

Appear-

11088

Inner Outer

81100

Method

 

90

NOOmh-Ionomomm
o o o o o o o o O o o
Ned-#Nzrd-imm

ON MONQN h-F-Ofl
“\NKNMN N‘d’Lfi-‘J‘

MNOLOEONOLQLDNO
O 0 O 0 O O O O C O O
mom:=r=r:rmm

OOMQLIDOVJON'GOO
OLAWOLDLOMd’LaN‘

MLOLhUNOxQLhNOO

‘1‘;\D\D thO mmdeOi

NNONwNmONmM
o o o o o o o o o o o
omommmmmmmko

O MNF—MN'GO LON-MO

omoio:mmmm
Nmmmcu NN MN 030

00.00.0000.
00mm~0mm0kom

MONONONLGNMM
. O O C O O O O O C O
mmmmmimm

w Frozen
an
n

ntrol
Control
Raw Froz on
Control

Control
Control
Raw Frozen
32

Raw Froz
Control
Raw Froze

2-5 days
1 month
2 months
4 months
6 months

order

antr to b 1

NNONMN‘O F-wa

munu\rutflvfl:rrutnl

UONMLDONLD’GONOO

w NO ““0030 Law-N)!“
thfMO mmmmnms‘

mmmhwmmonomm
o o o o o o o o o o o
\O‘OOLDmNNDnLOM

OONOanu‘xNflm‘eo
o o o o o o o o o o o
OCLhmmnnmxom

"\th N NDMLO N)” LO

~O ~O 0:120 ilfiLfiLfiLAd’

I‘N LDMN ">300 O LOF-

~O\O\O LOO mm~0~6 mun

LDC L030 mmnmmno m
0 O O O O O O O O O 0
LOW) mmmmd-d- mund-

Raw Frazen
Control
Raw Frozen
Control
Rel Erozen

Control
Control
Rel Frozen
Control
Raw Frozen
Control

2—5 days
1.month
2 months
4 months
6 months

Fresh

I...

'l't'; I, In... 0.

i. L ‘

5"

l

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I .u. If ..\ .I I y ..\I\ .. . ’z. I. r. V. .I r I o \ t

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... 4"- ' "‘ h. I.-- ‘II ... Y‘. .I',‘ 'l t-

. oi '40 I. .L \
’ I I \ 4 I.
A s I \ O
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r. I l
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.
a . .s . . . I. I
a ' . . II . e? U \ f I p ,-
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I u
a I. . I. I. u
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c. L 4. o
t I ' I I .0 I.
O C L . C C on.I\..LIfPt».\ n.9‘v- .. .
l. . D
V. I
O O I O O . .1 a. I. . . .
I l I
h. II .. .
.J . . . . . _ . r
O O f‘ . I O I... f. v . o . II.
a. t r a a . s
l O I t I I D oi . In . . I
I l
I I
I .\ . I. V . .
O I L . I ' ll . I? I I II. II I I s o I 0 I I i . It
I o. I a I l u I. _
a O I .15 I O I. . v . .I P I ..t
I f - «I C

Average score: for Plain Cake frozen in
layers and iced with Seven Minute Frosting.

T‘blfl 12o

 

r

00

Inel e Outside ume Odor Flavor

Time
Frozen

Fresh

Tenden- Ten— General

vor-

Appear-

BOB!

ence

Iethod

ture Conclusion

L

 

91

FhFVN‘OFNF“DCDCHnuthU“D

IDMhKV;=fU\#\O:f“\fiifU3N\

NVQI~MHFJNP~540MNUKDFAN
e e e

Kvtzfdutzfdflbmfurtzfflvi

CU‘O‘DC>GHOWDWfir~NMPKDOJU\
e eIIe e eIIe e eIIe e e
4JKMDMHUMPWO<MflNO:fK\O:f

GHDBO‘HDP:QHMF\FKDUN$rN
O

~OWOMHKMDWhfl¥O=f¢HfufUV#

flNFWUFflUVD‘DCHN¢fiNVDCDF\
~043¢h0LOMHK*O=f4)K\OdDM\

“HDCDFJMP~KWD¢) I#WDNN

e e e

£HDNDUMOU3UHOMN UMDMfi
QHMC)

e e e
«DILO

FV~FMD<DKHNFNN“DM3NWMK\

\OUSKMOCOUNUMOUfiIHfutK\#

‘HHCUNNNVDCDQHN‘OCH$¢UK)
K“DM3KE*¢3K\O=PKMPH¥UNN\

n
en
3

Baked Frozen

6 months Control
Baked Frozen
n

8 monthe Baked Froze

11 months Control

Baked Froze
Baked Frozen

u months Control

Baked Fro:

Baked Prose
2 months Control

Control
Control

2—5 days Control

l.honth

.IL
I I!
«a I
In C
II C .1.
fl .—
I I ..
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.I .

II
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ix. II.
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r.. O a

I.
II 0

I
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A
II. II.
I- O I.
1. ....
f. 0/

- 00" I. -"‘

'I' ‘I'III

 

. .I ..I V. . I I J
l _ Ilsr -.. 5 II F .
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to
l ' IL
4. . I I (
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1“ ‘.I I I.
If . I .. . If

Ur. .I I .I...

' I

II.

 

O I C01 F r. ( r!.(
I W! U .I _

e r e . 15 r. f C
H. III II“ II. I no ‘. I. I
e ..t O . p. . .. I. I II «(I

a- I. V ‘I‘ ‘I.
I. . . _
e... ”IOK L. .I .I I
. 4 .\-I .. - I I. I .
0.0 ,IOLII rvUrLfJHO I -. ...I ..I}
I. . . I O I
. I . _
OJ) (.I .II I. II! ‘I \_I\
I.. II. . .0 JD . .. .1 ...I.‘ l .
0. p.01 ....»b; ...I ..kfl ...II
I I I
‘. u .1. .dl ..I. I. ‘4... ‘
..l . I'( I. L I... rt
— ll 4. . .l I m
C p ..+. lip.“ ’ ‘. f.’ III. ”In .I-
I... .
\.. \Il «- .. ..
.I‘ II . I I' r r I I It
I.“ k a I .J c ‘I wt, III II
o ,. 0 :Q . r. I I .( .I -I rI
I . ..I. i I
. L . I,
04I 10.1 ... I I . I b0 5&3.
II; .I q.
I I x
...J I.. . ..0 IhI ( -l. F:.’. r
.1 .1.
V. I 14 II I I
..ut \L. .I/ F?!“ If I.“ t‘\H\Iv.ll

I
. .4
Fr.. \
I A: I: \l
‘1‘ ON .9»
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v
104... } ....
H7, I_.I...r
1‘
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‘5‘C!’I I
.I e.
‘DI‘ D.!
I‘ .I . -
lbD| .rhltlve

.III‘FFF'FP- e

l VIIK...

7 Average scores for'Bpioe Cake frozen

Table 13.

Tender- Tex- General

' in layer torn.

Tine
Frozen'

 

Wol-
une

Color
Inside Outside

Appear—

ture Conclusion

11088

Oder flavor

8.110.

flatbed

Control

 

92

NNNMW NNMMWMNM’QNOONN

unrwnuututumdwnurunfurumiu¢:tum¢

N h-IIDMN MIN-ION IIOMIIONN momenta
....OOOOOOOOOOOOOO.
mmm#:nmm#md-é:tmm

ONNOflMNMNflmnNmOM—i’om

<3 moxad'd’d'zf mmmmmo ~15 Immed-

Othmo KN [SN mmN MlnNNm
eeeeeeeeeeeeeeeeeee
omo mmmmmmmmommmom

mNONLDh-NNNNUNMNOMOMO
eeeeeeeeee.eeeeeeeee
oooommmmo mmmmmo LO~O~O~O
mo NNNLBO NO N Vt-MN '60 IIDMO

mo mum; HMO. mo K‘LDU‘UMO N m

M14200 MNMK‘N mmmnononoo MM

\DOOOOLBONNLONMFVDQID

MNN MMNNIIDO nmnonono IIDMN MID

~O~D\O\O~O~O\OK\~O~D~OU\K\~OK\U\\O\DU\

Nugfinfi-an NO Name on O O N Nth
u'w'xmmmmmmd; d" thfill’MD md' l.thd'

Baked Frozen

.Control
Baked Frozen-

# months Control
Baked Frozen

Raw Frozen ‘

Baked Erozen
6 months Control

Raw Frozen

Baked Frozen

Baked Frozen

Raw Frozen
‘ Baked Frozen

2 months Control

8-5 days Control
Raw-Frozon
Raw Frozen

'1 nonth

8 months
ll.months Control

Fresh

..-.

..l -Ol. all ...I

5
...;
...
F . ‘-
.I
.
~ 0
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.0
u I
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s a K
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C I
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1.
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J
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.a .H ..... a t
L . .I -
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o. ..s . I. o. ‘ ‘
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I
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‘\. v w.
'l\-‘ alt ‘
I 0 I "l-
J n. \ . a
0— I ‘ .1 ‘ I» r
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a. .6
b. \- ’ ‘
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'-
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w o ,
a .
r . c.\ t
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I I l
a
u i
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I ul. o
. \
n .
nl .Iu .
p . .l’.
. ll .
‘
\l. l
C
D
0. c
A ‘1 ,5.
O r
IJ
‘ ...!
n\ C .v
. . ‘
r. O. I
|
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\
... . ;\.
Cl a O
‘ )n 4

u.
o ‘ '0 II- ' ti. I T I l!‘
IO‘
mu
It 9”-
t . O
,. 0' I. o 'l n I - ’
'I‘l'- l'"' ". VI- "I- ‘ {I
..r' 9- . a O ‘3
s.
v v."
F - III I- ( ‘ ‘ I: L
I I a .. .
P x I \ u
‘nla n .2
\ I \\ s .
If ‘ .' r u (I o ...l
. 1 N)
I. . ’I .. I
..‘ Us) ....l
f: L s . |.I\.'n
. -
III n 'l r l\ t. D! I o p I
‘U I i .. ’ I‘ ‘
u I‘ ’ \y n.
vi , ..
U .7
9.. l u . a\. .I
.-
It
'9: o\ .I ‘k nib p .o
.0 . o o
.. u. n t .4 h.)
.3-
n ‘
.0 VC.’ u ..h \
g D
II “ 1.
n'/ P! r! L..bu --lu‘. #
u . ‘ I . '. ~'
VI... . 1 n
.1 .r. -
tofu .I‘ t . .s I o
«Jilv ...s. .
l5, ‘ - o In A.IO| .. o
.. I r 1 fl
0' . Kr ( K ll,‘ol,.. IL I...
34...... J ... v
0‘; b F. D .I. t v u

Average scores for Spice Cake frozen in

layer form.

Table 14.

 

Tender- Ter- General

WOL-

Color
Inner Outer

Appear—

Time
Frozen

nsss ture Conclusion

ums Odor Flavor

£1108

Method
Control

 

93

N.\l~:N we on: LthN MNDO HMO mm

LnLnLthLnLr\Ln.:it LthlnLh—‘l' o n:- mm:-

mmmmmmh-Nmmmmmoumomm

LDLGLIKLKKLhd.’ :fd' LthLhLad' 4; N fl’ LAWN

UN MO Tmfi-mnonommomo MON”

05$ \0 Lth3' LhuaLthxo. L04; LnLnLnLhd'

I‘m” MO has now th-LannLnd-to O
O O O O O O O O O O O O O O O O O O O
manLno LDLthm LDLON \D N Lann

LDNNNNwh-NNONNMWLGCOQOLD

\O\O~O\OL£\LOL{.\~6\O\O Lhko. “MOONLKMO LO

NN'CQ‘GOOLDF-NNOLHO monotoxo
L00 mmfiomxoéémxo thsd' mm

O'GO Lth‘;\N MOWLON'Q NDLDO LON M”

\OLthéééxOxéLthxO mum; NUDKOLIN
MLhNLhMN FDON monotooo N H)”

O O
\D\£;\O~O~D\O.\D.\O\D\O\O mmua-mmxou’x

Lnoo MNU‘O NDN MO LnLhON'GO 0 Ln
3' mu’xmmmmmmmmmd: “Ki: mm:-

11
n
n
n
n

Bkd.Frozen
Bkd. Frozen
Control

Bkd.Frozsn

Control
Raw Frozen
Control
Raw Frozen
Bkd.Frozen
Control
Raw Frozen
Raw Froze
Bkd.FroIe
Control
Ran Froze
Bkd.Frozs
Bkd.Froze
Control

Fresh
2&5 days
1 month
2 months
# months
6 months
8 months
11 months

_ A
.... C ..
I] a
. xx I

w
'l l‘ I
I1 I '
a a . LI
. t u.
’2 If N
C

O

0 run- .5
a .. I
4. I | CI
.. .II.
I'C .

It‘s II ‘1'! I ‘1'"!

v u

I\ f.--

D- K}. II.

I? , s
“\LOL erKDDP

I. . 1 I I D s
q
. ..a .
. u .
O n '

F3

Average scores for Chocolate Cake frozen in layer form;

plain and load with Butter Frosting.

Tabla 15.

94

d
HQ
d:oo~:momomowmmooo
H e. eeeeeee
ggommmmmomomdmd mm:
80

O
.5 m~omommnmoooowm:
O_eeeeeeeee eee
b oommooomomooommm
fiONmNONwOOmMNOONOQ

Heeeeee see
gammmmmmomomém¢¢oé
'8I.MMFVF¢HDUhFVDUhUWDd1¢VLOUO

.. eeee
$00 ommmoowmommmmom
B

H
ONO:N”OMOMMWO®##N

mommmmmmm:¢ma#om
h

V

HNMONNDWUUWO:#W¢O

.mmwmomommmoommoo
.

0
U
mmmommmmmmmmémoo

0 0 0

nommmoooommmmmmoo

...ng2.

umm:::ommno#woow&
gommmoooooommmomm
H

mmOOMmMmmoomoo
e eoeeeeeeeee
mmooomm:mmmmm#

605
6.7

Appear-
't¢ed 1.3.0.

v
...;

 

Baked Frozen

Control
Baked Frozen
Control

Raw Frozen
Control

Raw Frozen
Baked Frozen
Ban Frozen
Baked Frozen
Control

Raw Frozen
Baked Frozen
Control

Raw Frozen
Baked Frozen

_T1mo
~Fresh
2—5 days
2 months
3 months
5 months
8 months

~mmmnwmmmm

0000

_mmmom&mm&¢

GI

ced

Fresh

mmeMMOONN

omoowoommm

mwmmmomdom

mmmommmm:m

owomnméooo

mmmoommmmo

omomomémow

mm$mmémm##

wwwmwmétom
0000000000
ommommmmmo

@MMOmONN
eeeeeeee
OQONOmmm

nenmommmmo

oomoommméo

Z
.2
3

Baked Frozen 6.0
8
.6
C
8

3
5.
5.

3

Baked Frozen 6.0

Control
Control
Baked Frozen
Control
Control
Baked Frozen
Control
Baked Frozen

2-5 days
2 months
3 months
5 months
8 months

.
l .
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1.
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a .
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Table 240

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INTER-USSR? WAN
W 1 0 ’55
Nov 7“ t ‘

INTER-UBRARY LOAN
JE 11 '55

' '~ ROOM" 0le ONLY? w

 

 

 

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