Cakemaking, Cake, Cake Formula, Gold Cake, Sponge Cake, Silver Cake, Chocolate Cake, Devil's Cake, Bread, Baked Product, Whole Wheat Bread, Soda Cracker, Cracker, Cookie, Doughnut, Macaroni, Noodle, Gingerbread, Gold Cake, Egg, Milk, Zwieback, Pilot Bread, Pretzel, Pretzel, Apple Pie, Squash Pie, Pie Crust, Matzoths, Saltine, Vanilla Wafers, Macaroon, Ginger Snap, Hot Cross Bun, Flour, Ash, Straight Grade Flour, Ash, Flour Ash, Flour Protein, Clear Flour, Angel Cake, Pound Cake

Vegetable, Oil, Olive Oil, Wesson Oil, Mazola Oil, Lard, Peanut Oil, Oleomargarine, Coconut Oil, Butter, Cottonseed, Oil, Gingerbread

Cook Book, Nonwheat Recipe, Biscuit, Muffin, Waffle, Griddle Cake, Boston Brown Bread, Barley Flour, Ground Rolled Oat, Rolled Oat, Graham Flour, New England Brown Bread, Cake, Mush, Oatmeal, Corn Meal, Hominy, Rice, Buckwheat, Pilaf, Macaroni, Gingerbread, Cookie, Cake, Potato Flour

Sirup, Molasses, Specific Gravity, Soda, Flavoring, Cake, Fruit Cake, Drop Cookie, Cookie, Nut Cake, Butter Cake, Honey Cake, Gingerbread, Molasses Cookie, Ginger Snap, Spice Cookie, Honey, Corn Sirup

Doughnut, Fat Absorption, Fat Absorption, Frying Temperature

Doughnut, Fat Absorption, Fritter, Potato Doughnut, Frying

Fried Batter, Fried Dough, Fat Absorption

Pancake, Quickbread, Fruit, Bread, Nut Bread

Coffee Cake, Cake Quality, Finished, Gingerbread

Finished Food, Biscuit, Sweet Roll, Dinner Roll

Cost, Preparation Cost, Canned Peach, Grape Juice, Fruit Juice, Grape Jelly, Apple Jelly, Orange Marmalade, Marmalade, Catsup Cost, Salad Dressing, Doughnut, Apple Pie Cost, Bread Cost, Cinnamon Roll Cost, Ginger Cake, Jelly Roll, Sugar Cookie, Patty Shell Cost, Lemon Ice Cost

Purchasing, Cake, Cookie, Baked Product, Pie, Dinner Roll, Quickbread, Baked Product, Entree, Soup, Package Mix, Convenience Food, Prepared Food, Family Plan

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Altitude Food Preparation, Amylograph, Mixograph, Viscosity , Water Binding Capacity, Bread, Yeast, Fermentation Time, Oven Spring, Bread, Baked Product, Softness, Cookie, Cake, Specific Gravity, Cake Formula, Popover, Cream Puff, Biscuit, Muffin, Quickbread, Pie Crust, Deep Fat Frying, Vegetable, Microwave Cooking, Meat, Egg

Frying, Lard, Doughnut, Potato Chip, Odor, Color, Hydrogenated Lard, Refractive Index, Melting Point, Peroxide Value, Oil, Smoke Point, Absorption, Cooking Temperature, Corn Oil, Iodine Number, Free Fatty Acid

Shortening, Free Fatty Acid, Smoke Point, Oleic Acid, Fat, Color, Oil, Lard, Doughnut, Deep Fat Frying, Emulsifier, Antioxidant

Instant Flour, Muffin Volume, Muffin, Drop Biscuit Volume, Drop Biscuit, Waffle Volume, Waffle, Popover Volume, Popover, Coffee Cake Volume, Coffee Cake, Cake Layer Volume, Layer Cake, Cream Puff Volume, Cream Puff, Cookie Volume, Cookie, Pastry Volume, Pastry, Yeast Roll Volume, Yeast Roll, Breaking Strength

Research, Thiamin, Quickbread, Thiamin, Glutathione, Sweetener, Beef Storage, Vegetable Texture, Turnip Texture, Rhubarb Texture, Asparagus Texture, Spinach Texture, String Bean Texture, Carrot Texture, Beet Texture, Parsnip Texture, Meat Tenderization, Glyceryl Monostearate, Cake Batter

Gingerbread, Storage, Gingerbread, Volume, Gingerbread, Appearance, Gingerbread, Flavor, Gingerbread, Texture, Gingerbread, Crumb Color, Gingerbread, Crust Color, Gingerbread, Tenderness, Gingerbread, Ph, Gingerbread, Batter, Ph, Gingerbread, Acceptability, Gingerbread, Mix, Frozen Gingerbread

Doughnut, Egg Yolk, Glucose, Fat Absorption

Cake, Cookie, Altitude, Baking, Butter Cake, Gingerbread, Angel Cake, Frosting, Icing, Doughnut, Cookie, Sponge Cake, Spice Cake, White Cake, Yellow Cake

Altitude, Baking, Baked Product, Batter, Dough, Butter Cake, Quickbread, Cookie, Sponge Cake, Deep Fat Frying, Croquette, Fritter, Omelet, Candy, Caramel, Divinity, Fruit Cake, Doughnut, Bread, French Fry, Potato Chip, Souffle, Meringue, Vegetable , Bread, Yeast Dough, Fondant, Fudge, Peanut Brittle , Jelly, Choke Cherry, Frosting

Lactose, Sherbet, Confectionery, Cheese , Cake, Cookie, Doughnut, Whey, Bread, Roll, Sweet Roll, Dried Whey, Whey Dough, Straight Dough Process, Whey Cake, Yellow Cake

Homemade Waffle Mix, Homemade Biscuit Mix, Waffle, Pastry, Gingerbread, Bran Muffin, Molasses Cookie, Chocolate Pudding

Salmonella Enteritidis, Rhode Island, Poisoning, Pastry, Bakery, Incubation, Illness, Rat, Rattus Norvegicus, Serological Assay, Histopathology, Autopsy, Chocolate Eclairs, Eclairs, Patient, Organ, Colony, Blood Agglutination Test, Organism, Microorganism, Biochemical Properties, Fermentation, Acid, Dextrose, Maltose, Mannite, Rhamnose, Arabinose, Dulcite, Xylose, Sorbite, Sugar, Galactose, Trehalose, Lactose, Sucrose, Salicin, Raffinose, Cellibiose, Inosite, Adonite, Dextrin, Voges-Proskauer Test, Citrate Medium, Salmonella Enteritidis, Salmonella Aertrycke, Cream Puff, Whipping Cream, Apple Pie, Jelly Pastries, Custard-Filled Round Doughnuts, Kidney, Intestine, Stool, Utensil, Eberthella Typosa, Toxin, Rodent, Vector

...then dipped in melted, canning wax in order to render it waterproof. The temperture of the wax was maintained between 75 and 80C for biscuits and 65 and 70C for muffins. A lower temperature was needed for muffins as the muffins had a more delicate open texture than the biscuits. If the wax was too thin they would soak up more of the melted wax. Furthermore, temperatures had to be kept constant, as different temperatures would have resulted in thicker or thinner wax coatings on the products, which again would have influenced the volumes. Each sample was suspended by means of the thread until cool, after which the threads were cut off.

The apparatus used for the actual determination of volumes was improvised, utilizing a small jar approximately 460 mL in volume, and having a screw top. A funnel and an outlet were built into the lid. Water was introduced through the funnel until the water level reached a mark on the funnel stem. The outlet provided an automatic adjustment of the water level. In this way the water in the jar was kept at a standard volume, Figure 3. When using this apparatus great care was taken never to have any air bubbles caught in the jar, as that would have altered the accuracy of the readings. The procedure for determining volumes by water displacement was: The jar was filled with water up to the mark. It was weighed together with the biscuits or the muffin, on which volume was to be determined. The muffin or biscuits were then placed in the jar, which was filled with water and weighed again. The difference in weight was the weight of the displaced water which was numerically the same as the volume of the displaced water. This again was equal to the volume of the object which displaced the water. It was important to keep the water at a constant temperature. it was, therefore, kept at 27C throughout the experiment. This process was repeated with each two biscuits and each individual muffin.

There were two pairs of biscuits and two muffins for each treatment of each replication. It was thus possible to get the total volume of all four biscuits. The muffin volumes were determined individually.

The volume of the four biscuits which were used for the weight measurements were determined.

It was possible to calculate the specific volume and specific lightness of the biscuits for each treatment. For specific volume, the total volume of the four biscuits from each treatment was divided by the total weight of the corresponding unbaked biscuits, thus giving a ratio indicating the volume or the quantity yielded per unit of unbaked weight.

Altitude, Cake, Gingerbread, Quickbread, Waffle, Angel Cake, Chiffon Cake, Fruit Cake, Icing, Frosting, Cookie, Pudding