Test these powders in the making of baking powder
biscuit according to directions given below :
2 c flour 4 tsp baking powder
1 tsp salt 2 tbsp butter, lard, or suet
f to 1 c milk or water✪ Baking Powder Biscuit
Mix the dry ingredients ; rub the butter in thoroughly,
then add the milk gradually, stirring with a spoon until
a soft, smooth dough is formed which can be stirred free
from the side of the mixing bowl. Turn out on the board,
using flour to prevent sticking. (Avoid leaving dry flour
upon the surface of the biscuit.) Roll to about f inch in
thickness, cut with a rather small cutter. Bake 5 to 8 min-
utes. ( Temperature ? )
Modify the recipe given for biscuits until the prepara-
tion will be suitable for meat pies, shortcake, or scones.
What deductions can be drawn from these experi-
ments as to the desirability of the different types of
baking powder?
Record number of biscuits and cost of first recipe.
g6 Preparation of Food
YEAST, FLOUR, AND BREAD
References:
Grant. Chemistry of Bread Making.
Simmons. Book of Bread.
Jago. Technology of Bread Making.
Osborne. The Proteins of the Wheat Kernel.
Kansas State Bulletins, Nos. 190 and 202.
Journal of Industrial and Engineering Chemistry,
Vol. 7, pp. 283-285. Contributions of Chemistry to
the Flour Industry.
University of Illinois, Household Science Department,
Bulletin No. 25.
Goodfellow, John. Dietetic Value of Bread.
Leach. Pp. 244-254.
Hutchison. Food and the Principles of Dietetics, Chap-
ter XL
Bulletin 13, pt. 9, Bureau of Chemistry. Foods and
Food Adulterants : Cereals and Cereal Products.
Farmers' Bulletin 112. Bread and the Principles of
Breadmaking.
Farmers' Bulletin 534. Durum Wheat.
Office of Experiment Stations, Bulletins 52, 67, 85,
101, 126, 143, 156.
Bulletin 82, South Dakota Experiment Station.
Experiment 183. Study of Yeast.
(a) Examine active yeast plant under the microscope.
Note reproduction by cell division. Make drawings.
Laboratory Manual 97
(b) Influence of temperature.
Blend one yeast cake thoroughly in a pint of water to
which has been added 1 tbsp of sugar.
(1) Freeze a portion of the mixture, then allow to
thaw at room temperature.
(2) Boil another portion and cool to room tempera-
ture.
( 3 ) Take a third portion at room temperature.
(4) Chill a fourth portion.
Fill bottles from each of the above and invert them on
plates. Keep (1), (2), and (3) at 32 to 370 C. and (4)
packed in ice during the remainder of the laboratory
period. Explain results observed.
(c) Influence of different media.
Observe action of yeast with different media as given
below, using -J yeast cake in each case.
(1) Water.
(2) Water and flour ( 1 tsp flour to £ c of water) .
(3) Water and scalded flour.
(4) Water and starch.
(5) Water and sugar (proportions as in (b)).
(6) Milk and flour (proportions as in (2)).
(7) Potato water.
Draw conclusions.
Experiment 184. Comparison of Flours.
(a) Examine Graham, whole wheat, and white flour.
Sift and examine residue.
98 Preparation of Food
(b) Compare, hard, soft, and pastry flours as to:
(1) Color.
(2) Texture.
(3) Cohesion — press in hand.
(4) Composition (experiment).
Experiment 185. Composition.
(a) Make dough of same consistency with each kind
of flour, using ^ c of flour and measuring carefully the
amount of water used in each case. Let stand for 20 min-
utes. Why ?
Page 31 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Test these powders in the making of baking powder biscuit according to directions given below :
2 c flour 4 tsp baking powder
1 tsp salt 2 tbsp butter, lard, or suet
f to 1 c milk or water
Mix the dry ingredients ; rub the butter in thoroughly, then add the milk gradually, stirring with a spoon until a soft, smooth dough is formed which can be stirred free from the side of the mixing bowl. Turn out on the board, using flour to prevent sticking. (Avoid leaving dry flour upon the surface of the biscuit.) Roll to about f inch in thickness, cut with a rather small cutter. Bake 5 to 8 minutes. ( Temperature ? )
Modify the recipe given for biscuits until the preparation will be suitable for meat pies, shortcake, or scones.
What deductions can be drawn from these experiments as to the desirability of the different types of baking powder?
Record number of biscuits and cost of first recipe.
g6 Preparation of Food
YEAST, FLOUR, AND BREAD
References:
Grant. Chemistry of Bread Making.
Simmons. Book of Bread.
Jago. Technology of Bread Making.
Osborne. The Proteins of the Wheat Kernel.
Kansas State Bulletins, Nos. 190 and 202.
Journal of Industrial and Engineering Chemistry,
Vol. 7, pp. 283-285. Contributions of Chemistry to
the Flour Industry. University of Illinois, Household Science Department,
Bulletin No. 25. Goodfellow, John. Dietetic Value of Bread. Leach. Pp. 244-254.
Hutchison. Food and the Principles of Dietetics, Chapter XL Bulletin 13, pt. 9, Bureau of Chemistry. Foods and
Food Adulterants : Cereals and Cereal Products. Farmers' Bulletin 112. Bread and the Principles of
Breadmaking. Farmers' Bulletin 534. Durum Wheat. Office of Experiment Stations, Bulletins 52, 67, 85,
101, 126, 143, 156. Bulletin 82, South Dakota Experiment Station.
Experiment 183. Study of Yeast.
(a) Examine active yeast plant under the microscope. Note reproduction by cell division. Make drawings.
Laboratory Manual 97
(b) Influence of temperature.
Blend one yeast cake thoroughly in a pint of water to which has been added 1 tbsp of sugar.
(1) Freeze a portion of the mixture, then allow to thaw at room temperature.
(2) Boil another portion and cool to room temperature.
( 3 ) Take a third portion at room temperature.
(4) Chill a fourth portion.
Fill bottles from each of the above and invert them on plates. Keep (1), (2), and (3) at 32 to 370 C. and (4) packed in ice during the remainder of the laboratory period. Explain results observed.
(c) Influence of different media.
Observe action of yeast with different media as given below, using -J yeast cake in each case.
(1) Water.
(2) Water and flour ( 1 tsp flour to £ c of water) .
(3) Water and scalded flour.
(4) Water and starch.
(5) Water and sugar (proportions as in (b)).
(6) Milk and flour (proportions as in (2)).
(7) Potato water. Draw conclusions.
Experiment 184. Comparison of Flours.
(a) Examine Graham, whole wheat, and white flour. Sift and examine residue.
98 Preparation of Food
(b) Compare, hard, soft, and pastry flours as to:
(1) Color.
(2) Texture.
(3) Cohesion — press in hand.
(4) Composition (experiment).
Experiment 185. Composition.
(a) Make dough of same consistency with each kind of flour, using ^ c of flour and measuring carefully the amount of water used in each case. Let stand for 20 minutes. Why ?
Records on this page
Baking Powder Biscuit