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The Production Of Acceptable Baked Products In The Electronic Oven, Lois Irene Knudsen
The Production Of Acceptable Baked Products In The Electronic Oven, Lois Irene Knudsen
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated by a taste panel and by objective tests. The results of both tests supported each other.
The best bottom pie crust had an extra tablespoon of liquid added to the pastry and was precooked before the filling was added. It was both flaky and tender.
No leavening and one-fourth more liquid produced the most acceptable cookies. They were more like standard cookie in height, texture, moisture and tenderness.
It was found that one-half the amount of …