The mass will expand, but, on removing from the oven, will contract. What causes it to change shape ? How can it expand and contract without cracking? To which class of foodstuffs does gluten belong? What are its physical characteristics? 148. — To give the class a more comprehensive idea of gluten, the instructor should contrast the following by preparing gluten or attempting to prepare gluten : a. pastry flour d. graham flour b. rye flour e. corn meal c. entire wheat NOTE : These experiments should demonstrate to the class the reasons for the thorough kneading of breads as contrasted with the slight beating of cake after the flour has been added. 174 LABORATORY MANUAL OF FOODS AND COOKERY Bread 149. — Make a microscopic examination of bread and pastry flour in : a. A drop of cold water. b. A drop of dilute iodine. Describe your observations. 150. - - Do the same with rye and corn meal. 151. - - Apply the iodine and Millon tests to small pieces of both the crust and the soft inner portions of a piece of bread. What do you notice as to the intensity of color and quickness of reaction ? 152. -- a. Separate the crust and softer part. Put each, broken into small pieces, into a small beaker of cold water. Let stand 30 minutes and then filter through a wet fluted filter. b. To the filtered extract from each beaker, apply the following tests : Iodine, page 13. Fehling-Benedict, page 13. Biuret, page 85. Xanthoproteic, page 85. c. After performing b, what are your conclusions? 153. - The instructor will be able to amplify the experiment by repeating 151 and 152 with portions of the following food materials : a. plain muffin c. soda cracker. b. plain cake. d. uneeda biscuit. Review the experiment with dextrin (page 61). Muffins 154. - - Use recipe for plain muffins. Combine ingredients in the following manner and bake samples at the following temperatures : l 1 These temperatures are suggested by Miss Van Arsdale in the Bulletin, Some Attempts to Standardize Oven Temperatures for Cookery Processes. Note which range in temperature approximated a satisfactory result. Take the most satis- factory range and again bake muffins, using the selected temperatures as a starting point from which to formulate a range in temperature which produces desirable results. What conditions influence the production of muffins and necessitate a graduation in temperature ? FLOUR MIXTURES 175 ° 250-350 350-400° F. 400-450° F. 450-5500 F. In all the experiments with Flour Mixtures use the temperatures stated above as a starting point from which to make your own tem- peratures. a. Sugar, unbeaten egg, melted shortening, dry ingredients, liquid✪ Plain Muffins. Mix thoroughly. b. Sugar, egg beaten with Dover egg beater, dry ingre- dients, liquid, melted shortening, no extra mixing. c. Shortening creamed, yolk of egg, sugar, \ liquid, dry ingredients, \ liquid, stiffly beaten whites of eggs folded in. d. Dry ingredients, chop in shortening, sugar, liquid, un- beaten eggs. e. Compare results as to texture, flavor, crust, excess fat. 155. - - Use recipe for Plain Muffins. Combine ingredients as above. Other ingredients being alike in each case, use for shortening the following : a. butter b. \ butter, \ lard c. lard d. oleomargarine e. crisco /. corn oil g. pure cottonseed oil h. cheese

AI-modernized reading of the original text

The mass will expand, but, on removing from the oven, will contract. What causes it to change shape ? How can it expand and contract without cracking? To which class of foodstuffs does gluten belong? What are its physical characteristics? 148. — To give the class a more comprehensive idea of gluten, the instructor should contrast the following by preparing gluten or attempting to prepare gluten : a. pastry flour d. graham flour b. rye flour e. corn meal c. entire wheat NOTE : These experiments should demonstrate to the class the reasons for the thorough kneading of breads as contrasted with the slight beating of cake after the flour has been added. Bread 149. — Make a microscopic examination of bread and pastry flour in : a. A drop of cold water. b. A drop of dilute iodine. Describe your observations. 150. - - Do the same with rye and corn meal. 151. - - Apply the iodine and Millon tests to small pieces of both the crust and the soft inner portions of a piece of bread. What do you notice as to the intensity of color and quickness of reaction ? 152. -- a. Separate the crust and softer part. Put each, broken into small pieces, into a small beaker of cold water. Let stand 30 minutes and then filter through a wet fluted filter. b. To the filtered extract from each beaker, apply the following tests : Iodine, page 13. Fehling-Benedict, page 13. Biuret, page 85. Xanthoproteic, page 85. c. After performing b, what are your conclusions? 153. - The instructor will be able to amplify the experiment by repeating 151 and 152 with portions of the following food materials : a. plain muffin c. soda cracker. b. plain cake. d. uneeda biscuit. Review the experiment with dextrin (page 61). Muffins 154. - - Use recipe for plain muffins. Combine ingredients in the following manner and bake samples at the following temperatures : l 1 These temperatures are suggested by Miss Van Arsdale in the Bulletin, Some Attempts to Standardize Oven Temperatures for Cookery Processes. Note which range in temperature approximated a satisfactory result. Take the most satisfactory range and again bake muffins, using the selected temperatures as a starting point from which to formulate a range in temperature which produces desirable results. What conditions influence the production of muffins and necessitate a graduation in temperature ? ° 250-350 350-400° F. 400-450° F. 450-5500 F. In all the experiments with Flour Mixtures use the temperatures stated above as a starting point from which to make your own temperatures. a. Sugar, unbeaten egg, melted shortening, dry ingredients, liquid. Mix thoroughly. b. Sugar, egg beaten with Dover egg beater, dry ingredients, liquid, melted shortening, no extra mixing. c. Shortening creamed, yolk of egg, sugar, \ liquid, dry ingredients, \ liquid, stiffly beaten whites of eggs folded in. d. Dry ingredients, chop in shortening, sugar, liquid, unbeaten eggs. e. Compare results as to texture, flavor, crust, excess fat. 155. - - Use recipe for Plain Muffins. Combine ingredients as above. Other ingredients being alike in each case, use for shortening the following : a. butter b. \ butter, \ lard c. lard d. oleomargarine e. crisco /. corn oil g. pure cottonseed oil h. cheese

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Plain Muffins

A laboratory manual of foods and cookery