| | | 1 MM | 3 MMMM MT 3 1293 00667 6294 LIBRARY Michigan State University MSU RETURNING MATERIALS: Place in book drop to LIBRARIES remove this checkout from A your record. FINES will be charged if book 1s returned after the date Stamped below. we ty AM MAA 1 2909 2 ‘TI - & — un rH rms we e TAPED NTL DM USTINATLONS OF eo4& af bh \ . © awe ty A rete f Tee TN T - 4 1900, THRESIs 66 The onject of this thests is to try to actermins hy experiment. the nature of the wvweorious re terials comhinet in Flour fwtixturss . - ena some of the rousons for their usc. the re-terials we skholl we have to acal with will,o* course,incluce: huttor, Sumir, eres, tlour, ~ilk or witer, ane som: means of Liehit neénr. Worms Aside from their omatritiveo ve due, cere seer to nm used in y Flour mixtures (1) to thie’ on hy their property of conceulation end (2) whom in the hero ten torr, to introduce air to @ssist in th oe? lithtenine proc’ss, Coopul:tioni:- Ver albumen js coomulet a in tro weve, (1) hy - ection t . . € ™~ ONG - FTE SAN 4 s “HY . , e, ’ ; of an eeis, ana ES) by hut. This lost is whet toees ploe- in a mee cookine., Gre herins to coarulats iv het wetor at 1209 wey is > softly congulated -.t 170° FP. - covresroneing to tno soft-boiled” 4 Stig - and becomes very hort ond tourkh at 190° *. In eusti rc which is really water btwerious solticts anc soluble motorials, the mixture co.ts the spoon it L75°R,, corresponcine to about the re far introcuction of airt- Eers are he.ten to Llitre- Rayer 334 mrt rn “nn )in:. +4 Gee alr wien, upon the - pvolice:tion o* meaty, exvanes one thag c r Teos”? the rixture into which the be:ten area pre intrortyces, | tried the followins oxperiment ta cotreripe the rvlation of heat end cold to the time requires to het cn oeeer stir’, 4 \"r oy ~ . tee . ‘ -NQt « . s (eo) Worm err om a warm pleteybeonton in on worr place,- it tock Seveveal minutes ord was not thon vory etyer 103471 Ps) Colt eem on sole yl. te Wiieo Or feo und houten - became stiff” Immediately. Aro of err in both esis the Same. Another temonstr: tion of this sine principle may be seen in th Following cxperiments concerning the solubility of ..lbumen in wi - ter. (1). Eee albumen plus cold water. While the albumen wes certuinly Fount to b> soluble’ to some extent in the cold water, vet the al- bumen soon heen to horden tris shows the aetion of col”, to Rep albumen plus luke-warm water, The slhurer woes fourd to be much more soluhbl? thon ir (1). (3) Eee albumenplus hot water.The clhurmen im diately began to ce- wpulete,thus givine no opportunity for Cissolvinge, From these two experiments I deem it conclusive: thet cold nas 7 a hardening action upon the ever whiil 7s Vad & low deers. oF herit has 2 the opposite effect. In the case of the beuten ere,then, the cold Coubtless c.wused tie be.ten albumen to become and remein sti??? wiuile,jon the other hens, thr heut applie? caused it to become soft end toneless. Age of the evts- The most noticable ditvercence hetveon an o14 and. Fresh ets to cheny mints, is in the taste, IT found that an old ere coule not »° beuten to so stiff? a froth as a fresh one, aise thet tne merinesue wes coarser in texture anc broke eown more quickly. On the other hene,T also found a vory fresh eeeya Pov ming e ° - “A” . x va 1 tiP® meringue, The re.son for tris Ua utes olf, ineepabl: oF meokine 2 a . € wre wa) AV, - xy \ ". ~~ 17 ¢ uty : rad 4. . peculiarity of a very fresh eat seens to De tho presences or tne onivcal heat in tie eae, For t® the new ees is imeciat-ly chills? on ice or other cold mefiun, it will b> Youn? to hicone per®eetiyz sti?’ at?ter beating, The specei?ic uetion of a low Aerren of hent hus already been mentioned. An ers about twenty-four hours old mare tne best results. Vere in c.eg- Recipes Por cake anvoriebly state tnhit for the best results the ere cust bet€we; l beaten’?, usually separately. od 4 Sine? tno mixing tne errs with tne other ineredients,the air cells must almost of necessity be broken down, it is Vi?ficult to ser wp hs #1, ¢ vi. .7 a . y: +, wey Sonny ye, Has . Lg ° why tnis shoulda bo so, BProuocny exyveriments T fount that i ct = ned ds 9 Ss © heuged qifference in the degree of lisrhtness of the cake,thether the eres Wem yegten at rid, to gethe > or S*por.toly,whien A] thier ¥3 (2 Whole eo Ate WE usedgsO®w mer ly #9 whitesygor the yolks only. When only the whites were usc, the texture of the cak? wis a very little more Plagy wien tho eme was beuten than when it wes not. When on- ly the whites ere used the o.tte aso more? aclicet:; when only the yoli:s, it is richer. IT fount tit o@ cake gould stund mor: white of err to ® corstunt amount of sumir ant butt os witnout becoming ohjration.bly erry ther it ssule* yoiks alone, If one aesires to heat tne errs, tne ok: rust not db stirren after the be.ten ars mp traced Por rensons previously stuted, By mash stirrine,s cake ySecomes Pinner ereined ond vlakier but is lieht ane Aelie.te with- out it,if properly mixes, mee . a . ry ~ > @ CO were ” s wT AM SOO TLS t- oom: CoOoMyY rod@ipes cell for eecrjothers do not. In sineer or molessos cookies, I found thet there wes no 1d aa = a ye) freon, . . te a , a . on ~ . . + ~ e oe Tho: Prone? 24 tester Sy this treatment of eer wiiloc in white sur r . 7 5 * x 1. > vty. — —_ 7 pe v ” —“~ : Noe © 3 cookies thera wis, IT rrouped my work unter three heads ane note? a ‘ “he Pollowing points uneer een. (1) Cookies in which G@ fiver «nount of ers was user, mixed soft un?’ rollec 09/8 inc’. thick. Were of orninery texture ond crisp. fl.) Cookies tern tet same as (LL) but with err omitted. Were much leerder tion (1) when cool,Sprai.td oft conusicers.bliy in bukine ard wor? gonsequently thinner in @Qiamet ro when cone, (3) Same as (1) but with Gouhtle the amount of eer, They hat lost the cluercetoristic cooky tioste - wees of closer textures, much thickor in Giameter, The ace seomad to hold the courk tocethner so the. f it would not spre: out. Whon pore Flour then the ahovwo was . used the coovies wore joes instead of crisp :n¢ short.I preserved samples of the fbove three exp tpiments in a timvit tin hox,*7or are two months ant tasted the: again for the aetior of the err, I Found thi.t those witnout acme hint Heecome soft, very stile end un- palatenl?; thos? with the nereal wmnount of erm wert not nearly so soft anc were: of fPoir Pluvor; those with the most err were in the host conctition of sil. Tourhners of Angel's Foon, Anes i's Food should be soft ind moist,yet we often fine it tourh and sosry, I tires to find tho reason of this. I came to the conclusion th t it was especially essential to use only the A "'~ a . “4 ‘ VA a t - Noe very best m.terials in the enke ena thict Cc? hese four points were especially to he note4: (1) the freshness Of tho ecms, (2) the ch. r:cetor of the flour, (3) cere in mixinz,ione (4) a proper oven tempzr ture. The neeosrityv for fresh eres will be seen from the -. net that there is no bikine powler or other eheniesl neans of leavening usec, It is mec? Llieit entirely by the phyvsia:l ictionz of th: expansion of the «ir, confines in tho beeten eerssyby bent, It is of prime? inmportene: thet only PASTRY FLOUR bh» usec: by nu-- mirous ‘risnils, I found when every othor precaution ond care was taken but patent flour used, thot the cake was invariably of @ touch, bread-Llive cher-etor, This was trie even when smaller amounts of this flour were us:* than wes calle? for in the recipes. I thoueht that this fret mieit be explained by the cifference in the weients of the tro Flours. Tie pluten flour beine heavier: then th> pastry or sturch flour, would not allow tne confined air to ?xpand 2s much es it would were nastry flour usr4a,anc we woul? cons ’quentivy have a sticky, glutenous muss witnout sufficient mezns of liphtening it. The mixins is &lso importint, The air cells must mot hb? broken cowhn,yct the Plour inet sur r must be well blended with tne eer ener not cistributed throuch the mixture? in patches, To mix correct: y, Tf round it @ Foor plan to beat the sue rir in With th? errboater ens to fold in tne flour with & spoon. Noxt to the choractor of the Plour, it seems to me tht the temper- ature of the oven is of first inportanc:. TE must not b* so hot as to c.use® ine eecjdateo coamulition of the ecw and this prevent Ws £45 rc ‘sy Pin . a ; e : 7 tne confined air Prom expanding, and yet it mist be of a tenper- ture surticiently hich to expand the vir enourh. T found tht the best way wos to put the ceke into on oven too cool for ordi- nary cookine,th t of tne first ster of the sot coarulation of aod —_ a an e “ vy Ne amr, 1500 1350 Fe; the heat should then he inereago4 vory rr. c- sad u.lly for about an hour until for th= lest ten minutes the team 2 oy ‘ . e.f On my). : + a8 ee ey an «4 }- .- ‘ , 2 . . per..tur? is wbout £.0°™°. This process pives the aersirehle Telie te yYrown color but no erust. w <) Length of Time Thet « Buking Powter Mixture Cen Stind Be %ore Bakine, Relative: to tnis question, Tomo 7? tn? follovine experiments: (1) Bakine pow*7r plus cold waters nives no visual effervescence yatoa faint sounc of eseupine m.s is heart, (2) Bakins powder plus wien Watorpeiees Hh Geeta a effervescence, In accord? nae vith the results of thes: two exneriments I process- fa) Let aw duking pow'er mixture stiend in @ werm kitchen about three and a half cours; then, -fter removing the dried crust, Aad Tt. It cic not rise «at all, (bo) Let a biking powcer mixturs stand out of doors at 39 FF, for some length of time os (2). Ther thawer it out quickly end biked, Ft ros? nearly as lint a8 that beked at one. TI concluded thet not th: mers wetting but some hot at least wus neeessary for t’e Liberation of the ras, This sine fet is shown in dourhnuts and cookies, which usvally have to stend some tine hefore cooking, Sumer in Oke, Srenulated sumar pices & thiexer,rore shinine, suesvry emist,and «+ coarser toxtur: thon dic confectioner's sus rs; it :lso seenet to havo a tencency to help the mixture to seper.te when the milk wie BAC A ywhieko mevy eecount “or tho coarser texture, Aetion of Sota in Coo%ies, C65 os is Liberte “rom cookines soda bv an ecidyhenac when sod. and molasses, sos. ant sour milk&yeto., aero enlte4 for we aon readiivo ees the reson. Brat it om.y be oheep rs thot sods. in ensell quantitirs is oft on esile* for in vorious recip’s for cookies ond wa Pors whore thor? if no eciad ineredient used and in which we ean- not eccount for uny protucec by enemie..l reaction in tne process of cookive, Viet thon is tie especial viii of tne sods in such receipe? Wa know from chemistry thet carbonates are broken cown hy heat os well as hy «cits. So,thinkine th t Cog 7S mireht be formad form and used as ou leavening upont - by this mere heat emploved in the proces: of cookine - Tore > the follovine experiments: 0) Sod. plus eold wetopsrin s no visual ef fFeprvesceona>, (2) Sod. plus boilins weteryeives repida ef Porvescance, After(2) hed becomes qubet end the sod. hut entirely cissolv 4d, I wreeqdarvepy fow droves of weak ncig> rm.pit e?°ervesesnce cwrcin plies an@ lestet while several lures tr portions of acid wer ncieg, This proved to we thet the mere heat of the oven would not lider.t? Cnourh 0. es to account for the use of soda 2s a leave ) enine raoeont, especinlly considerins the small quantity of soda usediand the lierce quantity of doush, T them tried several of the recipes of the nature mentioned, Io omaites two measures of euch,in on? of which I uaed the soda and in the other cid not. I found thet in all cas-s,the two were equally lieht but that when the code Wes user thoy were erisp, crumbly ant oe cily broken; th:t in the second cnse,thov were met erisp, but hort - as if too much Flour hed been used - yet Bn reelity the erounts of Tlour ae «¢ Me ? apa tne ® . oe oe ama jn Hoth Gases, In econelusion T would erpeciezlly emphesine the importance of proper tenper.tur:s in mixtures in weich cers pretominete, The Pere Choensely SS, next to freshness, mast be Pree freon hee t,either enim-l or @equired; ovine to the low soarul:.tion point of cer al- buen, thie tcnpernture of th oven must ha ne@ppted ts the eo.aint of erry in the mixture to ho vbex-s, Mears are essenti:l to ell flour nixtuecses, ospecpally if they sre antence? ta be kept for eny Leneth of time, but the method ter which they ore heeft sonrbines with “tho ofher ineredients mist b> Cetermines hy tho other invreeAionts ere tre mrnner of mixine. I* no liehtonine orert is usea, they choi? be well be ton, Sort ryest mot boo ounivers: lly censictescd se Listening cect. Combine t witthan cit of sone Kind it is, whem use without oan ~aia it is prot. In thor Letter Gqeet lit re veiiy © ts ten eeness ark erispness to th: article into which it is introfu7 4 ‘i