The gingerbreads containing the largest proportion of soda are darker
in color. This is due to several factors, i.e., the effect of the soda on the
color of the flour, the decomposition of the monosaccharids of the molasses
by the soda, but principally to the color produced by the tannins of the
molasses in an alkaline solution. The gingerbreads with baking powder and
soda are lighter in color. The flavor of the gingerbread made with baking
powder and no soda is different from that of gingerbread containing soda,
particularly when a strong molasses is used, probably because the soda
combines with some of the ingredients of the molasses, thus producing a
less strong flavor. With excess soda, its soapy, alkaline flavor is evident.
LITERATURE CITED AND REFERENCES
Adam, W. B. Determination of the Color Producing Constituents of the Cacao
Bean. Analyst 53: 369 (1928).
Alexander, G. L. Comments on the Use of Calcium Acid Phosphate as an Im-
prover for Soft Wheat Flour Biscuits. Cereal Chem. 2: 370 (1925).
Bailey, C. H., and Le Vesconte, A. L. Physical Tests of Flour Quality with the
Chopin Extensimeter. Cereal Chem. 1: 38 (1924).
Bailey, L. H. Development and Use of Baking Powder and Baking Chemicals.
U. S. Dept. Agri., Circular 138, Revised Feb. (1931).
Barackman, R. A. Chemical Leavening Agents and Their Characteristic Action
in Doughs. Cereal Chem. 8: 423 (1931).
Barackman, R. A., and Bailey, C. H. Use of Phosphates in Bread Making.
Cereal Chem. 4: 400 (1927).
Bingham, E. C. Fluidity and Plasticity. McGraw-Hill Co. (1922).
Buel, E. I. Plain Cake. VIII. The Effect of the Method of Mixing on the
Texture, Volume, and Palatability, Using Lard as the Fat. Unpublished
Thesis (M.S.). Iowa State College (1934).
Bywaters, H. W. Modern Methods of Cocoa and Chocolate Manufacture. P.
Blakiston's Son & Co. J. & A. Churchill (1930).
Child, A. M., and Purdy, D. I. Method for Graphic Record of Texture, Volume,
and Contour of Cakes. Cereal Chem. 3: 57 (1926).
Chittick, J. R. Graphic Baking Powder Chart. Jaques Manufacturing Co.
Chicago, 111.
Daniels, A. L., and Heisig, E. H. The Acidity of Various Sirups Used in Cooking.
J. Home Econ. 11: 193 (1919).
518 BATTERS AND DOUGHS
Davis, C. E., and Maveety, J, D. Leavens; Their Action and Measurement. Ind.
Eng. Chem. 14: 210 (1922).
Fortenbacker, J. Effect on Gluten of Various Concentrations of Acids, Alkalies,
and Salts Found in Baking Mixtures. Unpublished Thesis (M.S.). Iowa
State College (1922).
Glabau, C. A. Bakers' Weekly 87: 54, Aug. 24 (1935).
Graham, J. B. A Comparison of the Effect of a Hydrogenated Fat and Summer
Butters Churned from Cream of Varying Acidity upon the Volume, Texture,
and Eating Quality of Plain Cake. Unpublished Thesis (M.S.). Iowa State
College (1932).
Grewe, E. Effect of Variation in Ingredients on Color of Chocolate Cake. Cereal
Chem. 7: 59 (1930).
Haldane, J. B. S. On Being the Right Size. Harpers 152: 424 (1926).
Halliday, E. G. Effect of Beating Cake Made with Different Baking Powders.
J. Home Econ. 12: 42 (1920).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. The University
Page 411
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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The gingerbreads containing the largest proportion of soda are darker
in color. This is due to several factors, i.e., the effect of the soda on the
color of the flour, the decomposition of the monosaccharids of the molasses
by the soda, but principally to the color produced by the tannins of the
molasses in an alkaline solution. The gingerbreads with baking powder and
soda are lighter in color. The flavor of the gingerbread made with baking
powder and no soda is different from that of gingerbread containing soda,
particularly when a strong molasses is used, probably because the soda
combines with some of the ingredients of the molasses, thus producing a
less strong flavor. With excess soda, its soapy, alkaline flavor is evident.
LITERATURE CITED AND REFERENCES
Adam, W. B. Determination of the Color Producing Constituents of the Cacao
Bean. Analyst 53: 369 (1928).
Alexander, G. L. Comments on the Use of Calcium Acid Phosphate as an Im-
prover for Soft Wheat Flour Biscuits. Cereal Chem. 2: 370 (1925).
Bailey, C. H., and Le Vesconte, A. L. Physical Tests of Flour Quality with the
Chopin Extensimeter. Cereal Chem. 1: 38 (1924).
Bailey, L. H. Development and Use of Baking Powder and Baking Chemicals.
U. S. Dept. Agri., Circular 138, Revised Feb. (1931).
Barackman, R. A. Chemical Leavening Agents and Their Characteristic Action
in Doughs. Cereal Chem. 8: 423 (1931).
Barackman, R. A., and Bailey, C. H. Use of Phosphates in Bread Making.
Cereal Chem. 4: 400 (1927).
Bingham, E. C. Fluidity and Plasticity. McGraw-Hill Co. (1922).
Buel, E. I. Plain Cake. VIII. The Effect of the Method of Mixing on the
Texture, Volume, and Palatability, Using Lard as the Fat. Unpublished
Thesis (M.S.). Iowa State College (1934).
Bywaters, H. W. Modern Methods of Cocoa and Chocolate Manufacture. P.
Blakiston's Son & Co. J. & A. Churchill (1930).
Child, A. M., and Purdy, D. I. Method for Graphic Record of Texture, Volume,
and Contour of Cakes. Cereal Chem. 3: 57 (1926).
Chittick, J. R. Graphic Baking Powder Chart. Jaques Manufacturing Co.
Chicago, 111.
Daniels, A. L., and Heisig, E. H. The Acidity of Various Sirups Used in Cooking.
J. Home Econ. 11: 193 (1919).
518 BATTERS AND DOUGHS
Davis, C. E., and Maveety, J, D. Leavens; Their Action and Measurement. Ind.
Eng. Chem. 14: 210 (1922).
Fortenbacker, J. Effect on Gluten of Various Concentrations of Acids, Alkalies,
and Salts Found in Baking Mixtures. Unpublished Thesis (M.S.). Iowa
State College (1922).
Glabau, C. A. Bakers' Weekly 87: 54, Aug. 24 (1935).
Graham, J. B. A Comparison of the Effect of a Hydrogenated Fat and Summer
Butters Churned from Cream of Varying Acidity upon the Volume, Texture,
and Eating Quality of Plain Cake. Unpublished Thesis (M.S.). Iowa State
College (1932).
Grewe, E. Effect of Variation in Ingredients on Color of Chocolate Cake. Cereal
Chem. 7: 59 (1930).
Haldane, J. B. S. On Being the Right Size. Harpers 152: 424 (1926).
Halliday, E. G. Effect of Beating Cake Made with Different Baking Powders.
J. Home Econ. 12: 42 (1920).
Halliday, E. G., and Noble, I. T. Hows and Whys of Cooking. The University