A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls
by Martha Johnson Haynes
A Thesis submitted to the Graduate Committee in partial fulfillment of the requirements for the Degree
of Master of Science in Home Economics
Montana State University
© Copyright by Martha Johnson Haynes (1932)
Abstract:
1. In this study a comparison was made of the baking qualities of three commonly used types of fuels;
electricity, gas and coal. The product used for these baking tests was a standard Parker House roll and
comparisons were made in each case with rolls baked In the electric oven.
2. Tests were made for loss in weight during the baking process in each of the ovens. The electric ones
showed a loss of 11.2%; the gas, 12.8%,; and the coal range 11.2%. These data agree with other studies
which dealt with meat shrinkage. In scoring the rolls, the opinions of the judges were that the bottom
crusts of the rolls coming from the gas oven were drier than those from the other two ovens.
2. Measurements of volume of rolls baked in the three ovens showed that the greatest increase was with
the rolls from the coal range, being 2.4% greater than the volume of rolls from the electric oven. The
rolls baked in the gas oven had a 4% smaller volume than the electric.
4. A definite correlation was found between color of crust and tenderness. The Munsell color system
was used to determine color and for the tenderness a mechanical device to measure breaking strength.
The crusts that were darkest in color were the least tender.
5. The rolls baked in the gas oven had lighter colored and more tender top crusts but darker colored and
less tender bottom crusts than the rolls baked in the electric oven. Rolls baked in the coal range oven
had a very light brown bottom crust but a darker brown top crust in spite of the fact that they were
baked on the bottom of the oven.
conclusions In comparing the three kinds of ovens studied it may be concluded that there is no
outstanding advantage of any one kind of fuel or energy source as far as the final product is concerned
if conditions are controlled to the same degree. However, the electric range seemed to give the most
uniform results as to desirable color and quality of both top and bottom crusts.
■
A CQIfP^KATIVE SSeUDY OF
I*. DJQ hi X; u I- ODUCl D 3Y
,C
IC ,
BY
r i.T.ih j . ILmms
A T h e s i s s u b m it t e d t o t h e G r a d u a te C o m m itte e
i n p a r t i a l f u l i i l l r e n t o f t h e r e q u ir e m e n t s
f o r tn e D egree o f
IfASTER QF SC IJlitCE
III
HOME ECONOMICS
M ontan a S t a t e C o lle g e
B oaem an , M on tan a
June, 19L2
Al-'i'ROVED!
(jjL iru J '
I n c h i.r j e o f R u jo r
airman Exm i
ork
oacwvti
MM.
UMLMZ.
C h u lm m i ( r u d u u te c o m m it te e
M 37?
H 53c_
TAiiLE OP CCXTKNTS
page
INTBODUCTIOR..........................................................................................I
HIiiTORT..........................................................
. . . . . ----- . . . .
-iWi IHKETTAl jTlOCtHXTRK..........................
.2
10
I l l u e t m t Ion I . —The !^inooll Color Apparatna
as i t wua s e t up fo r matci*Izx-: the c o lo r
o f r o lls . . . . . . .
.10
I ll u s t r a t io n 2 . —Devloo fo r te n tin g th e brookIng stre n g th o f the oruota o f Perker Iiouae
r o l l s .................. ...................................................... — 20
RSiiLTLTS............................
31
DlSCUiSIOH...............................
49
.55
SUMtMiT....................
CONCLUSIONS........................................................................................ SG
ACJQfOiSLBDCRJCDtTS...........................................................
BIBLIOGRAPHY......................................................................
4808«
.56
..
.57
IIiIiEX TO TABLES
pace
Table I . P rop ortion o f In c r e a io n ts used in J !iking
arker House r o l l s , Toasured by Volume and by
e i g h t .................. ............... ........................................ .............. . . 1 2
Table I I . The Lose in e ig h t o f Parker House I o i l s hen
Baked in an K le o tr lo Oven : .quip ed w ith an automa­
t i c I ca t C o n tro l......... ............................................. ..................22
Table I I I . The Loss in e ig h t o f Parker ouse B o lls When
Baled in a O&s Oven Equipped w ith an Automatic
Robert >huw Heat C ontrol.............. ................... ..................... .2 4
Table IV. The Logs in e ig h t o f Parker house h o lla aen
Baked in u Coal Kant e Uveru........................................25
T able V. TiIe Vol m o f . a r k e r Jiouae RoULti Baked i n an
l e o t r l o Uven Equipped w ith an A utom atic h e a t
C o n tr o l..................................................
.27
Table V I. The Volume o f Parker Houser R o lls Poked in a
Gas Oven Equipped w ith an Automatic Robert Uhaw
Heat C o n tr o l.............
20
Table VII* The Vol ,me o f Parker house P o lls Be :ed in a
Coal Range U v e n . . . . ...............
.............2 9
Table V III. Color u t i l i t i e s ooordin to ? u n s e ll , o te tlo n
and Breaking Utrength o f Top C rusts o f arker ouse
R o lls Baked in ane l e c t r i c Oven.... ........................................Bh
Table IX. C olor u t i l i t i e s Aoc or din*” to I u n s e ll R otation
and Breaking stre n g th o f Bottom C rusts o f j arker
House i o i l s Baked in an H e c tr ic O v e n .................... ..3 0
Table X. C olor u t i l i t i e s According to R unaell R otation
and Breaking str e n g th o f Top C ruets o f Parker House
P o lls Baked in a Cue O v en .* .* . .
............................. 41
Table X I. C olor u t i l i t i e s According to I u n s e ll R otation
and Breaking S tren gth o f Bottom C rusts o f Parker
House R o lls Baked in a Gas O v e n ................................. ..4 3
Table X II. Color u t i l i t i e s According t o i'u n so ll R otation
and Breaking S trength o f Top C rusts o f Pazker House
R o lls Baked in a Coal Range O v u n . . . . . . . . . . . . . . . . . . . 4 5
pape
Table X III. Color ^ u tilitie s tcoor&lng to X unoell
flo ta tio n UZidL Breaking str e n g th o f Bottors
C rusts o f lu rk er ^ouue R o lls Baked in a Coal
Kazit’e Oven........................ .................................................. 47
Table XIV. Average C olor q u a li t ie s and Breaking
str e n g th o f Cruata o f R o lls From the Three
. . . . .
...5 2
D iffe r e n t Ovens................ ..
Table XV. Data Showing the Jodal Color q u a litie s
and Breaking Utrent th o f C rusts o f R o lls from
th e Thrt e D iffe r e n t O vens....................... ............... .5 3
Table XVI. J r e fe r e n c e s o f Ten In d iv id u a ls fo r Color
o f Crust o f marker Houue R o l l s . . . . . ......... . . . . . 5 4
A COMPARATIVE STUDY OF YEAST ROLLS
BAKED IR ELECTRIC, OAS AIiD COAL RARJE OVEBS
IRTR ODUCTIOS
W ithin the p a st Yew y ears th ere has been developed, a wide
v a r ie t y o f cooking ranges fo r home use*
In most o a se s they em­
p lo y one o f the th ree p r in c ip a l k in d s o f f u e l or e n e r g y ,- e l e c ­
t r i c i t y , gas or co al*
The c o n str u c tio n o f d if f e r e n t k in d s o f ran ges has been im­
proved to a la r g e d eg re e, the m anufacturers aim ing to have them
g iv e equal performance in a l l cooking op eration s*
However, many
homemakers f e e l th a t in th e baking p ro cess they have not o b ta in ­
ed s im ila r r e s u lt s in th e c o a l range, gau and e l e c t r i c o v en s.
The homemaker w ish in g to purchase a new range h as very l i t t l e
d e f in i t e in form ation upon which to base her ch oice*
h i l e th ere
have been s tu d ie s made o f the com parative c o s t s and e f f ic ie n c y
o f o p era tin g th e se ra n g es, very l i t t l e data are a v a ila b le in
regard to t h e ir r e la t iv e perform ance, e s p e c ia lly in baking.
One reads many c o n f lic t in g statem en ts in a d v e r tis in g l i t e r ­
atu re about the good q u a lit ie s o f each kind o f range and ex tr a ­
vagant claim s are made fo r each by e n th u s ia s tic salesm en.
S in ce
so l i t t l e has been rep orted on t h e ir r e la t iv e perform ance, the
purchaser i s unduly in flu e n c ed by such fa c to r s as c o s t and
appearance.
The recen t in c r e a sin g in t e r e s t among Home S e rv ice w orkers,
d e a le r s and homemakers in regard to kinds o f f u e ls used fo r
—
2—
oooking h as le d to a demand fo r resea rch s t u d ie s comparing th e
performance o f th e v a rio u s ranges u sin g th ese d if f e r e n t f u e ls
or energy so u r c e s.
Ih t h i s co n n ectio n i t has seemed a d v isa b le
to make a stud y o f the com parative baking e f f e c t s produced in
c o a l ran, e , gas and e l e c t r i c o v en s, a s th ey u t i l i s e the th ree
so u rces o f energy a v a ila b le in t h i s community.
HISTOEy
Baking o f food may be d escrib ed a s an o p era tio n in which
c e r ta in p h y s ic a l and chem ical changes take p la ce in the food
under c o n tr o lle d c o n d itio n s .
P r im itiv e man baked h is food by
co v erin g I t w ith hot a sh es and a llo w in g i t to stand fo r a tim e.
Later food was baked by p la c in g hot sto n e s around i t .
Wood was
probably the f i r s t f u e l used and w ith c o a l was th e on ly f u e l
used fo r s e v e r a l c e n t u r ie s .
W ithin com p aratively recen t tim es
o th er f u e ls have been developed by modern s c i e n t i s t s ; l . e . o i l s ,
gas and e l e c t r i c i t y .
The f i r s t oven was probably a "Dutch oven", a covered con­
t a in e r o f heavy m a te ria l th a t cou ld be imbedded in c o a l s .
With
th e development o f the cooking sto v e or range, the oven eventu­
a l l y became a part o f t h i s equipment and has been p e r fe c te d
u n t i l we have the e f f i c i e n t ovens o f today.
An oven i s a cham­
b er in which m a te ria ls are a r t i f i c i a l l y heated in an a ir tedium .
The
I r occupying th e space between the h ea t source and the
m a te r ia l to be baked i s a medium through which th e h eat must
be tra n sm itted ( I p .2 8 6 ).
There are th ree met no tie hy whieii h eat oan be tra n sm itted
from one p o in t to a n oth er, whioh are termed r e s p e c t iv e ly ,
c o n v e c tio n , con d uction and r a d ia tio n ( 2 ) .
C onvection la a mode o f d is t r ib u t in g h eat throuf-h a mass
o f e it h e r liq u id or g a s by motion o f the f l u i d , the cu rren ts
b ein g u s u a lly produced by d iffe r e n c e s in d e n s ity due to e x j ansio n caused by the source o f h eat I t s e l f .
Conduction i s th a t method o f tr a n sm ittin g h ea t in which
the h eat p a sse s from the h o tte r p a r t ic le s o f a body to the c o ld ­
e r ones ly in g in co n ta ct w ith them, and so throughout the whole
body.
Some su b sta n ces conduct neat much more ra p id ly than
o th e r s.
n-udiation i s h eat p a ssin g from one body to th e oth er by
electro m a g n etic w v e s .
'ih is i s known as "radiation" o f h e a t,
and i s independent o f the tem perature o f th e medium through
which i t o c c u r s,
n u d lation ta k es p la c e in s t r a ig h t l i n e s ,
in a l l d ir e c t io n s from the body which i s e v o lv in g h ea t and f o l ­
low s the same (general laws o f r e f l e c t io n a s th o se which govern
lig h t.
At the earo temperature d if f e r e n t b od ies r a d ia te heat
a t d if f e r e n t r a t e s .
The ra te o f r a d ia tio n i s a f f e c t e d both by
th e nature o f the r a d ia tin g m a teria l ana a ls o tn e c o n d itio n o f
i t s s u r fa c e , whether rough or smooth.
I l l # Iy p o lish e d su r fa c e s
r a d ia te l e s s r a p id ly than th o se which are roughened.
Baking, t h e r e fo r e , i s the cooking by a p p lic a tio n o f h eat
to food in an oven by co n v ectio n o f h eated a i r , by r a d ia tio n o f
h ea t from the w a lls o f th e oven and by the conduction o f h eat
front th e pans In which the food i s being baked.
For baking i t i s very d e s ir a b le to have a tem perature th a t
i s con stan t and not f lu c t u a t in g .
T his i s now accom plished in
w e ll-in s u la t e d g a s and e l e c t r i c ranges equipped w ith autom atic
tem perature c o n tr o ls and a ls o in th e c o a l range by manually
r e g u la tin g the d r a fts and amount o f c o a l u sed .
At was form erly
estim a ted th a t a s much a s 90 per cen t o f the h ea t su p p lied fo r
baking in ovens was u s e le s s ly l o s t through th e s id e s o f the
oven I S ).
oven s.
T his i s not the e a se w ith th e modem w e ll-I n s u la ted
The p r in c ip a l advantage o f in s u la tio n i s th a t i t keeps
th e h eat w e ll w ith in the oven .
The oven th a t i s in su la te d w ith
th e id ea o f con servin g f u e l has the sp aces between i t s w a lls
lin e d w ith m ineral w o o l, a sb e sto s or some e q u a lly e f f e c t i v e
m a te r ia l.
Some ranges in corp orate two o f th e se m a te ria ls w ith
a d ea d -a ir space between them and thus r e a lly a ch ie v e a high
degree o f in s u la t io n .
So thoroughly in su la te d are some ovens
th a t th e g a s may be shut o f f a f t e r tw o -th ir d s o f a lo n g -tim e
cooking job has been done, u t i l i z i n g the r e ta in e d h eat to f i n i s h
the work.
T his type o f oven cannot h elp but save on f u e l c o s t s .
A modern e l e c t r i c oven i s so w e ll in su la te d t h a t , when once
h eated to the d e sir e d tem perature, most o f the baking i s done
on th e sto r e d h e a t.
The c o a l range oven i s h eated by cu rren ts o f hot a ir c i r ­
c u la tin g around the oven.
Most c o a l ra n g e s are made o f heavy
iro n w ith an in t e r lin in g o f a s b e s t o s , which h elp s to r e ta in
-
6-
h ea t and. makes p o s s ib le the maintenance o f a more co n sta n t
tem perature.
An exam ination o f the lit e r a t u r e a v a ila b le has shown th a t
co n sid er a b le work has been aone on the comparison o f c o s ts o f
baking w ith e l e c t r i c i t y and g a s , but very l i t t l e has been re­
ported con cern in g the com parative r e s u l t s .
In a p ie c e o f resea rch by K lo e ff le r (fc) a t Kansas b ta te
A g r ic u ltu r a l C o lle e in 1917 s e v e r a l typ es o f e l e c t r i c cooking
a p p lia n ces were stu d ie d m ainly from the stand p oint o f mechani­
c a l and economic e f f i c i e n c y .
A b r ie f p art o f the work in clu d ed
a comparison o f shrinkage o f meats in o o a l, ga s and e l e c t r i c
ovens.
As the author s t a t e s , the t e s t s we e not very e x te n siv e
and th e in d ic a tio n s were th a t "there i s an a c tu a l d iffe r e n c e
o f from 4 per cen t to 8 per cen t in favor o f the e l e c t r i c oven."
A more recen t study somewhat s im ila r to K lo e f f le r *e was made
in 1931 by the American Gas A sso c ia tio n ( 7 ) .
They co n sid e r t h e ir
work a " te n ta tiv e study fo r comments o f member companies" but
again i t d e a ls m ainly w ith c o s t and e f f ic ie n c y fr o m t he economic
and t in e sta n d p o in ts.
A b r ie f com parison o f meat shrinkage in
e l e c t r i c and gas ranges showed a 1 7 .8 per cent average s iirInkage in the former type o f oven and 1 9 .5 per cen t average shrink­
age in gas o v en s.
Iro n the stand p oint o f q u a lity l i t t l e d i f f e r ­
ence e x is te d between ga s ana e l e c t r i c ra n g es.
The American Gas A sso c ia tio n a ls o ca r rie d on an e x te n siv e
study o f the a p p lic a tio n o f h eat to bread baking IlU ) .
This
work was done in the la r g e commercial t y , e s o f bread ovens fo r
—ti­
the "purpose o f determ ining the b e st method o f bread baking and
the p art wnloh f u e l gas played In such a p p lic a tio n " .
Their
co n c lu sio n s were th a t h ea t a p p lic a tio n fo r bread baking could
be ach ieved through e it h e r low temperature r a d ia tio n or con­
v e c tio n or a com bination o f the two and th a t when one co n sid ers
th e econ om ica lly low r a te a t which ga s i s a v a ila b le i t would
be th e most s u it a b le f u e l fo r w h o lesa le bread baking.
This
stud y i s o f in t e r e s t because ga s and c o a l ovens h eat m ainly by
co n v ectio n w h ile e l e c t r i c ovens h eat n a in ly by r a d ia tio n (1 3 ).
a Inoe y e a st r o l l s , a form o f bread, were e hosen a s the
product to be used in stu d y in g the r e la t iv e baking e f f e c t s o f
th e se th ree kinus o f ov n s , i t seemed n ecessa ry to make a pre­
lim in a ry stud y o f the e s ta b lis h e d p r o c e sse s Involoved in bread
making.
The fo u r most Important in g r e d ie n ts used in the p rep aration
o f bread are f lo u r , y e a s t , f a t and liq u id .
The bread-making
value o f d if f e r e n t ty p es o f wheat f lo u r depends oh th e q u a n tity
and q u a lity o f the g lu te n th a t can be developed in them.
H ou rs
are c a lle d "strong" i f they Iiave a com p aratively la r g e q u a n tity
and good q u a lity o f g lu te n , qnd "weak" i f t h e ir g lu te n i s low
in q u a n tity or poor in baking q u a lit y .
The nature and amount
o f g lu te n in flo u r depends both on the kind o f wheat from which
i t i s made and on the m illin g ,
stro n g flo u r made from hard
wheat i s con sid ered b e s t fo r y e a s t bread because i t co n ta in s
more o f th e p r o te in c a lle d " gluten ".
Gluten i s a substance
th a t has the a b i l i t y o f s tr e tc h in g and expanding and
~7—
forn a the Xracework o f bre.-tL.
"Chemical a a a ly s ia has shown th a t
t h i s g lu te n c o n s is t o m ostly o f two p ro to in o , g lla u in and g lu te n in*
The dough i s a c o l lo id a l mass o f staroh and p r o te in p a r t i­
c l e s covered by th in film s o f w ater.
She su rfa ce te n sio n f o r c e s
in h eren t in th e se film s o f w ater bind the sta rch p a r t ic le s to ­
g eth er a s the p a r t ic le s o f c la y arc h e ld to g e th e r .
The assum ption
i s made th a t the p r o te in p a r t ic le s form ch ain s or stran d s tmioh
have a r u b b e r -lik e e l a s t i c i t y and th ese stran d s are m a te d to ­
g e th e r in a mass known as ’g lu ten ' •
The q u a lity o f dough i s de­
term ined by th e number o f pax t i d e s p resen t which fo ra the s tr a n d s ,
by t h e ir in h eren t str u c tu r e and a ls o by the environment o f the
p a r tic le s .
The number o f p a r t ic le s i s r e la te d to t,*e q u a n tity
o f p r o te in in th e f lo u r , uad t h e ir str u c tu r e to th e q u a lity ."
(4 p.2b9)
The form ation o f the g lu te n i s due to the s t ic k in e s s o f
the m oist g lla d ln bind in g to g eth e r the in so lu b le and e l a s t i c
p a r t i c l e s o f g lu t e n ln .
I t i s the te n a c ity o f the g lu te n in th e
dough th a t h o ld s the bubbles o f ga s Introduced b
the lea v en in g
p r o c e ss and g iv e s " lig h tn ess" to the bread.
There are two kind s o f y e a s t commonly used— compressed and
dry y e a s t .
fr y y e a s t i s a mass o f d ried y e a s t p la n t s .
.although a l i v e ,
th e se p la n ts a . e in a c tiv e and even a f t e r warmth, m o istu re, food
and a ir are su p p lied they req u ire some time to become a c tiv e
a g a in .
A compressed y e a s t cake i s a m s s o f a m illio n or so y ea st
p la n ts In which o n ly one o f the requirem entG fo r a c t i v i t y la f o r nlaJied; th a t I l , uiolnturu.
I s soon ue fo o u , warmth and. a ir are
su p p lie d to th e se y e a s t p la n ts th ey a re ready to g-row*
A l i t t l e auyar i s a^led. to cJive a d d itio n a l food to the
y e a s t ana a ls o fo r fl..-Vorx ig the bread.
The r a is in g
t.*e y e a s t p la a t e .
the dou^h I s caused by the growth In i t o f
The d ia s ta s e In the douu.., produced by a c tio n
o f the y e a st on p art o f the s o lu b le p r o te in o f th e f lo u r , con­
v e r ts some o f th e sta rc h In to su g a r s.
Then ta e y c a s t - o e l l s ,
feed in g on th ese su gars and th e sugar which has been added, pro­
duce a lc o h o lic ferm en ta tio n , c o n v er tin g thoa in to a lc o h o l and
Carbon u io x iu e .
T hese, in gaseous f o r a , being d is tr ib u te d a l l
ta r o U0H t..e dough, cau se i t to r a is e as L e g a s expands in thou­
sands o f l i t t l e p o c k e ts.
«hen the bread i s p la ced in the oven,
the h ea t k i l l s the y e a s t c e l l s and sto p s the ferm en tation but
a t tho same time ca u ses the gas a lrea d y formed to expand* thu s
the aough r a is e s s t i l l fu rth er*
L a ter, a s th e w a lls o f th ese
p o ck ets harden and cra ck , the gas esca p es and ta e r e s u lt pro­
p e r ly c o n tr o lle d i s a l i g h t , porous bread*
w ait i s used in th e making o f bread fo r two r e a so n s: — f i r s t ,
to g iv e the n ece ssa r y f la v o r , w ithou t wbicu bread would Le
t a s t e l e s s and in s ip id .
In the second p la c e , s a l t a c t iv e ly con­
t r o l s some o f the chem ical changes which proceed during ferm enta­
t i o n , e x e r tin g so lv e n t in flu e n c e on some o f the in so lu b le pro­
t e in s o f flo u r : but in th e q u a n titie s employed In bread-making
i t produces a d ecid ed ly binding e f f e c t on the g lu te n o f the
-
dough.
9-
I t fu r th e r checks d ln s t a t lc notion and. no re ta r d s th e
co n version o f the sta rch o f the f lo u r in to d e x tr in and m a lto se.
S a lt a ls o checks a le o n o lic ferm en tation and exten d s a reta rd in g
in flu e n c e to the o th er ferm en ts, thus tending to prevent in ju r ­
io u s f e m e n ta tio n goin g on in the dough ( 2 ) .
I t has been reco g n ized by nueh a u th o r it ie s a s th e American
I n s t it u t e o f Baking and o th er c e r e a l ch em ists (16) th a t rethods
o f m anipulation are a ls o s ig n if ic a n t in the p roduction o f stand­
ard bread#
M xln g and kneading th e dough g iv e oven d is t r ib u t io n
o f th e y ea st p la n ts and th e r e fo r e have a great d ea l to do w ith
the te x tu r e ana q u a lity o f the bread.
Kneading a ls o adds oxygen
from th e a ir to the dough and t h is in e s s e n t i a l to the p la n t
growth and d ev elo p s the g lu ten in f lo u r , making +he dough more
te n a c io u s .
O b v io u s ly i t i s e s s e n t i a l t o have the same p rop ortion o f
in g r e d ie n ts each time a product i s made and the o n ly way to be
sure o f t h is i s to weigh a l l in g r e d ie n ts and not to depend on
measuring a lo n e .
Although th e c o r r e c t in g r e d ie n ts may be su p p lie d in proper
p rop o rtio n s and the moat s a t is f a c t o r y methods o f m anipulation
used in bread making i t i s s t i l l very e s s e n t ia l th a t the dough
s h a l l be su b jec te d to c o n tr o lle d baking temperature fo r a g iv en
tim e in order th a t th e product s h a ll be o f standard q u a lity .
The q u e stio n o f nHow does heat act" has been pondered over by
a l l in q u irin g minds ana. we are s t i l l confronted w ith many un­
answered q u e stio n s such as nHow does food absorb heat * a t what
10-
r a te ; i s th a t r a te th e same fo r a l l k in s o f food, or does i t
d i f f e r fo r m asses o f w id ely d if f e r e n t ch a ra cter; and does the
pan have an e f f e c t on the r a te o f heat?"
problems fo r p h y s i c is t s .
These q u e stio n s are
In t h i s stu d y , however, an attempt
has been made to answer on ly the q u estio n as to th e com parative
e f f e c t s o f baking y e a st r o l l s w ith the th ree energy so u r c e s,
c o a l, gas and e l e c t r i c i t y under uniform c o n d itio n s o f temp­
e r a tu r e , time ana m anip u lation.
EXPEIi IMKNTAL PROCEDURE
I any d if f e r e n t r e c ip e s fo r p la in and sw eet r o l l s were c o l­
le c t e d and s tu d ie d .
S ev era l were t r ie d but fo r th e reason th a t
a Parker House r o l l nay be con sid ered a standard tys e i t was
chosen as the product to be used in th e se b ak ln : t e s t s .
A r ic h ­
er r o l l i s more l i k e cake and might be a ffe c te d by a lt it u d e and
la a ls o more e x p e n siv e , an item which had to be co n sid ered .
V arious methoas o f procedure were t e s t e d u sin g both s t r a ig h t
dough and sponge methods, and w h ile both gave good r e s u lt s i t
wus d ecided to use the sponge method in th ese experim ents be­
cause i t Wt s thought to be the one moot commonly u sed .
iiome o f the m anipulation f a c t o r s which were varied were:
p o s it io n in oven, baking tem perature and tim e, ferm en tation time
and tem perature, number o f b ea tin g and kneading s t r o k e s , and
k in d s o f pans and u t e n s i l s .
In a d d itio n to th e se fa c to r s v a riou s
p ro p o rtio n s a s recommended in the a i fe r e n t r e c ip e s were t r ie d .
—11—
purpose o f tJ i s p reliniuarp- vork b e ln j o n ly to a t t a in a
B a t ls j1OCtory method and p rop ortion s fo r n a k ln j Parker Poubo " o ils
th e se f a c t o r s were n ot stu d ied In d e t a i l .
Yhne no data are b ein g
rep orted on t h i s pitaoe o f the work a s th ey would not rep resen t
oonclur-lve ev id e n c e,
"'heme p relim in a ry b&klnpB were done In the
e l e c t r i c oven.
The e l e c t r i c oven used throughout the problem ms on a
new P o tr o ln t ran^;o, Model Ho. 210* ’ 74.
The oven measured 16
Inches w id e, 14 in ch es hic'h and 16^ in ch es d eep , was w e ll in ­
s u la te d and. lin e d w ith enam el.
I t was equipped w ith upper and
low er elem en ts, autom atic h ea t c o n tr o l and a v e n t, which was
kept open one notch a l l duriny th e se h a k iiics.
The ^as oven was on a new Tappan Cabinet ran ge. Model Ho.
K916riR.9.
Rie oven measured 16 ln olies w id e, 13 ln oh es high and
1G£ in ch es d eep , was in su lated, and the lin in g vrb o f chromium
p la t e .
I t was equipped w ith a Robert L5haw heat c o n tr o l and a
vent which le d Into the chimney o f the b u ild in g .
The c o a l oven was in a ItaJestlo range, h o d el Ho. 966, wiiich
had been in a food s la b o ra to ry o f Montana S ta te C o lle e se v e r a l
y ears.
The oven measured 22 in olies w id e, 15£ ln ohes high and 23
in ch es d eep .
I t had the u su a l d r a fts o f a c o a l range.
The temp­
era tu re was r e g is te r e d by a Taylor oven thermometer placed in s id e
th e oven a s c lo s e o s p o s s ib le to th e sp ot where the r o l l s were
baked.
The th ree ran e s were lo c a te d in the same la b o ra to ry and
a l l t e s t s were made in t h is room.
The f i r s t a e r ie s o f bakings
-1 2 -
was cond-uoted In the e l e c t r i c and g a s ranges and the second
s e r ie s in the e l e c t r i c and c o a l ra n g es.
The p rop ortion o f in ­
g r e d ie n ts used in making Jarker House r o l l s , measured both by
volume and w eight are found in Table I and th e m anipulation
f i n a l l y adopted i s d escrib ed in the fo llo w in g paragraphs.
TABLE I . - PROljORTIOn CF IRGEKDIEHTS USED IR HAKIBtt
PARKER HOUSE ROLLS, MEASURED BY VOLUME
ABD BY WEIGHT.
In g re d ie n ts
Volume
Wt.
gras.
Sweet whole m ilk
2 o.
488
Granulated sugar
4 T.
50
C rlsco
4 T.
50
I i t.
6
S a lt
Flelaohm an1S y e a s t
I cake
1 8 .2
Tap w ater
i o.
5 9 .2
o.
682.9
8-i T.
3 1 .2
Bread flo u r
B u tter
^
-------------------------------------------------------------------------------------------------------------------------------------
The f lo u r used fo r the e n t ir e experiment was Cer eta n a , a
hard wheat f lo u r made from the blend o f se v e r a l d if f e r e n t kinds
o f wheat and m ille d in Bozeman, Montana.
I t was sto r e d in the
la b o ra to ry where th e room tem perature va ried o n ly from 78-80° C*
C onsequently the flo u r always ranged between th e se tem peratures.
The m ilk , f a t ana y e a st were kept in an e l e c t r i c r e fr ig e r a to r .
She b o t t le o f m ilk w;j.b tip p ed over and back 10 tim es to mix i t
thoroughly#
Yhen the b o tt le cap was removed, ana the m ilk s t ir r e d
w ith a fo rk IU tim e s.
. i l k , 4b6 grams, was weighed and j oured
in to an aluminum pan.
^
a r , 6u grarae; Criseo,hU
S c ilt, U grans; were added to the milk*
inxis;
and
.he pan was then i la o ed
on the speed u n it o f the c l e e t r i o range ana the h eat turned on.
i/h ile t h is
n t e r i a l was h e a tin g , 69*2 grams o f water a t 26° C.
were weighed o u t , and in to i t was broken a f r e s h , e orJreesed
y e a s t cake 116*29 gram s)•
Yhe m ilk was heated to the sc a ld in g
p o in t (76° C*) to prevent a b a c t e r ia l type o f ferm en ta tio n , und
then cooled to 2 8 © C ., the optimum temperature fo r ferm entation
(5)*
While c o o lin g i t was s t ir r e d se v e r a l t i. c s to thoroughly
d is s o lv e the su g a r, s a l t and C riso o •
»«hen the temperature o f t h i s
m ixture was reduced to 28° C ,, i t was poured in to the w hite p orce­
la in m ixing bowl ana the d is s o lv e d y e a s t was adued.
Thea 27^ .5
grans o f flo u r which had been s if t e d once ana weI nod were n ixed
in to the llq u la
w e ll.
w ith u wire whisk u sin g IbO str o k e s to mix i t
The bowl co n ta in in g the bread-sponge was s e t in a d ish
pan o f warm w ater o f a tem perature ju st n ecessa ry to keep the
tem perature o f the sponge a t 28° C. and the bowl covered w ith
a to w e l.
A thermometer was kept in the sponge and the tempera­
ture was m aintained by c a r e fu l w atching.
The span e was allow ed
to i a lo e fo r 68 m inutes, a t the enu o f whici tim e vbb.2 grams of
s i f t e d flo u r were mixed in With a wooden spoon, u sin g 50 s t r o k e s .
From 8 4 .7 - uO grams o f flo u r had p r e v io u sly been
p laced on a bread board.
elg h ed out and
The dough was then tiirneu onto the
14-
flo u r e d bread board and kneaded fo r 65 str o k e s by pusM ng th e
dough down w ith the palm o f the hand and turning i t one-qu; r t e r
way round w ith euch push*
The dough was then returned to the n ix in g bowl which had
been s l i g h t l y o ile d w ith m elted butter*
The bowl was returned
to the pan o f w ater and the tem perature o f the dough was kept
a t 28° C*
The dough was a g a in allow ed to r a is e ob minutes*
At the
end o f th a t time i t was turned out onto the bread board and
kneaded fo r 65 s t r o k e s .
With 18 str o k e s i t was r o lle d out w ith
a r o l lin g p in t o approxim ately i inch th ic k n e ss and out w ith a
3 in ch aluminum b is c u it c u t t e r .
B u tte r , 60 grams, had p r e v io u sly been weighed out and
m elted .
A sm all amount o f i t was used to o i l the m ixing bowl
and baking s h e e t s , and th e remainder was used on th e r o l l s .
Kach r o l l was crea sed in the m iddle, rubbed w ith m elted b u tte r ,
fo ld e d over in poeket-book s t y l e and th e top brushed w ith
b u tte r .
Bix r o l l s were out and a c c u r a te ly weighed to 40 grams ea ch ,
to be used l a t e r f o r volume t e s t .
Three o f th e se were p la ced
a t the end row o f eaoh o f th e two baking s h e e t s .
The remainder
o f th e r o l l s were d iv id ed ev e n ly between the two baking s h e e ts
but were not weighed in d iv id u a lly .
Small in te r n a l maximum-
tem perature thermometers 2..a' in ch es in le n g th w ith temperature
s c a le range o f 200-260° F . were p laced in s id e o f two r o l l s and
one each o f th e se r o l l s p la ced in th e c e n te r o f each baking s h e e t.
15-
Ih cee a h eete w ith r o l l s on them were p laced a c r o ss a d ish pan o f
warm water and covered w ith c le a n w h ite paper.
The r o l l s were
allow ed to stand thus fo r 26 m in u tes, and thn put In the v a riou s
ovens which had been preheated to 390° F ,
The r o l l s were baked
fo r 14 m inutes on a rack a t approxim ately th e m iddle o f the oven
fo r the e l e c t r i c and gas ranges and on the bottom o f the c o a l
range oven.
D esp ite th e f a c t th a t so many d ir e c t io n s fo r making
i'arker House r o l l s g iv e 425° F, a s th e c o r r e c t temperature and
15-20 m inutes as the tim e fo r bakin g, th e author found t h is
tem perature too high fo r good r e s u lt s and the time too lo n g .
The baking s h e e ts p lu s the r o l l s were weighed ju s t before
goin g in to th e oven and im m ediately upon coming out o f the oven
ana the p ercen tage o f l o s s in w eight fig u r e d .
The thermometers
were removed from ln s la e the r o l l s and the In te r n a l tem peratures
record ed .
Iieohanieal t e s t s f o r ten d ern ess and volume were BkAe.
An attem pt was made to sco re the r o l l s according to the fo llo w ­
in g sco re card;
16-
SCOlS CAKD FOR KOLJS
P e r fe c t
Score
General appearance
S iz e
6
Shape 6
10
Crust
Top
H o lo r
C haracter
Depth
Texture
Tenderness
20
3
2
2
2
3
Bottom
Color
Character
Depth
Texture
Tenderness
2
I
2
I
2
C r it lo I sd
12
8
Crumb
L igh tn ess
10
C haracter
( e l a s t i c i t y ) 10
Texture and
10
g ra in
6
C olor
36
F lavor ana odor
36
T o ta ls
Your
Score
-
100
As the p erso n a l f a c to r In sc o rin g was so v a r ia b le and a
s u f f ic ie n t number o f Judges cou ld n ot be r e g u la r ly secured to
e lim in a te t h i s f a c t o r , on ly the m echanical t e s t s are co n sid ered
as s ig n ific a n t.
To compute the volume o f the baked r o l l s , a standard method
o f seed disp lacem ent was u sed .
Kape seed was a llow ed to f a l l
in to a ston e Jar w ith s t r a ig h t s id e s from a fu n n el which r e ste d
17-
upon an iro n rin £ fa ste n e d to a rin*? stand so th a t the eted l e f t
the fu n n el Juot above the mouth o f the sto n e J a r.
The bottom
o f the Jar was covered w ith se e d , one o f th e r o l l s th a t had been
weighed b efore baking was planed In the Jar and the seed was
allow ed to f a l l u n t il the r o l l was com p letely co v ered .
Then th e
seoona r o l l was put in and covered w ith seed and th e th ir d r o l l
was handled in the same manner.
hen th e Jar was f u l l o f seed
a str a ig h t-e d g e d sp a tu la was used to s t r ik e o f f th e e x c e ss se e d ,
th e s t r a ig h t edge r e s t in g sim u lta n eo u sly on the opposing edges
o f th e Jar.
The seed th a t surrounded the r o l l s was then weighed
and volume computed In the fo llo w in g manner.
The empty ja r was f i l l e d w ith rape seed and the co n ten ts
were found to weigh 1290 grama.
Then the ja r was f i l l e d w ith
tap w ater from a graduate to fin d the amount n ecessa ry to f i l l
i t , which was 1928 c . c .
Therefore 1290 grams o f seed ■ 1928
o .o . volume, and I gram o f seed * 1928 ■ 1.4 9 4 c . c . which i s
th e volume rep resen ted by I gram o f se e d .
The w eight o f seed
surrounding th ree r o l l s was su b tra cted from 1290 g ra n s, the
w eight o f the Jar f u l l o f se e d .
T his gave the number o f grams
o f seed d isp la c e d by th e th ree r o l l s .
M u ltip ly t h i s number by
1 .4 9 4 and the r e s u ltin g fig u r e i s the volume o f th e r o l l s in o . o .
A d ev ic e was a ls o s e t up fo r t e s t in g the breaking stre n g th
o f the upper c r u s ts and low er c r u e ts o f the r o l l s .
An agate­
b earing t r ip b alance was fa ste n e d near the top o f an iron t r i ­
pod support and on the l e f t hand s id e was a u ju sted a u n iv e r sa l
clump.
In to t h is clamp was fa ste n e d a t e s t tube clamp w ith i t s
18-
Jawa p o in tin g upward toward the t r ip b a la n c e.
From the low er
l e f t hand s id e o f the t r ip balance was suspended by a sto u t
cord another t e s t tube clomp w ith I t s Jaws banking; down toward
and p a r a lle l to the jaws o f the low er t e s t tube clam p.
jaws o f th e se two clamps were about S in ch es a p a r t.
r a tu s was then balanced to the zero mark.
The
The appa­
Boon a f t e r baking,
a s t r ip o f c r u st one inch wide was cu t through the c e n ter o f
th e top and bottom o f a r o l l .
One p ie c e was then fa ste n e d by
each end in the Jaws o f the two t e s t tube clamps t i g h t l y eno gh
30 th a t th e balance was kept on z e r o .
Two beakers which had
p r e v io u s ly been balanced were then p la ced on e it h e r sid e o f the
b a la n c e,
-e a sand was poured in to th e beaker on th e r ig h t hand
s id e o f the balance u n t il the c r u st sample broke Into two p a r ts .
The sea sand was then weighed and I t s w eight recorded a s the
breaking stre n g th o f th a t p a r tic u la r sample o f c r u s t .
Therefore
the g r e a te r the w eight o f sand the l e s s tender was the r o l l .
Three sam ples o f top c r u s t and th ree o f bottom c r u s t were thus
t e s t e d fo r each b king from each ran ge, b ein g taken from what
appeared to be good average r o l l s .
( I l l u s t r a t i o n 2 p.20)
These same samples were n ext matched fo r c o lo r w ith the
Jlu nsell C olor d is k s and apparatus d escrib ed on page <22.
For t h is work a p ie c e o f gray cardboard was s e t up, onto which
a aIn, Ie sample o f c r u st could be fa ste n e d , the su rfa ce o f the
c r u s t to be in th e s&me p lan e w ith th e d isk s used as sta n d a rd s,
a s w i l l be seen in i l l u s t r a t i o n I .
The person matching the
c o lo r s sto o d approxIn t e l y S f e e t away.
The use o f a reading
—
19-
le n s p u t th e c r u s t s u r fa c e s u f f i c i e n t l y o u t o f fo cu s so th a t
th e r e s u l t ap p eared a s one s o l i d c o lo r even though th e c r u s t
i t s e l f was i r r e g u l a r in c h a r a c te r o r s p o tte d in ap p e aran c e.
A djustm ents were made by changing th e a r e a s o f th e d is k s u n t i l
th e re was a p e r f e c t m atch betw een th e c o lo r o f th e c r u s t and
t h a t o f th e r o t a t i n g d is k when viewed th ro u g h th e e y e p ie c e .
The re a d in g s were re c o rd e d by n o tin g th e p e rc e n ta g e o f th e ex­
posed a r e a o f each c o l o r .
These p e rc e n ta g e a r e a s o f s ta n d a rd
c o lo r were c o n v e rte d in to h u e , b r i l l i a n c e and chroma by th e
M unsell system and form ulae re c o rd e d on page 34.
I l l u s t r a t i o n I . — The M unsell C olor A p p aratu s as i t was
s e t up f o r m atching th e c o lo r o f r o l l s .
-
20-
— se a sand
I f t|< \H ' ju j
i i >i .
J n i i » | t M * |f*\i
.------T rip b alan ce
c o rd —
t . t . clam p---c r u s t sam ple-----t . t . clam p---- -|
U n iv e rs a l C
clamp----
wood s t r i p s
I l l u s t r a t i o n 2 . —D evice u sed f o r t e s t i n g th e b re a k in g
s tr e n g th o f th e c r u s t s o f P a rk e r House r o l l s .
- 21-
EESULTii
In t h i s com parison o f y e a s t r o l l s , baked in th r e e k ln a s
o f e v e n s, nam ely , e l e c t r i c , ^ aa and c o a l, a l l o f th e v a rio u s
f a c t o r s were s tu d ie d f o r w hich m easuring d e v ic e s c o u ld be
s e t up.
Loas in w eig h t was computed by ; e o o ra in g th e Weifi te
o f th e r o l l s b e fo re and
f t e r b a k in g ; volume was m easured by
se e d d is p la c e m e n t, and i n t e r n a l te m p e ra tu re s were re c o rd e d
w ith maximum oven th erm o m eters.
> eterm in atio n s were made f o r
tn e te n d e rn e s s o f th e o u s t s and c r u s t c o lo r s were m atched by
use o f s ta n d a r d M uneell c o lo r d is k s *
show th e l o s s in
T a b le s I I , I I I , and IV
e ig h t o f y e a s t r o l l s baked in e l e c t r i c , gae
and c o a l ran g e o v en s.
TABLE I I . — TlIK LOSH IH HEIGHT OF PAKXEk HOUJK HOLL., HHEH BaKEB IH AH ELECTRIC
OVKH KkUIPBED SITH AM AUTOMa TIC HEAT CONTROL.
Date
Kind o f
oven
Feb. 9
Kleo t r io
Feb. 11
Temp, o f
oven
Wt. o f r o l l s
b efore baking
gras.
i‘ime o f
baking
min.
Wt. o f r o l l s
a f t e r baking
eras.
lo s s in
w t.
IiOsB in
.
T
S90° F.
62 7 .6
12
667.1
6 0.5
9 .6
n
390
69 3 .1
12
526.8
6 6 .3
11.2
Feb. 12
it
390
681.0
14
694.9
8 6 .1
12.6
Feb. 16
n
390
67 6 .3
14
60 6 .6
6 5 .8
1 0 .2
Feb. 18
it
400
64 1 .6
12
672.4
6 9 .2
1 0 .2
Feb. 19
n
400
646.9
12
676 .4
6 9 .6
10.8
Mar. a
n
390
661.9
14
680.4
71.6
11.0
Mar. 4
n
390
667 .4
14
69 7 .4
70.0
10.6
Mar. 5
n
390
667.4
14
597.4
70.0
1 0.6
Mar. 8
#
390
6 7 4 .0
14
596.0
78.0
11.6
Mar. 12
t»
390
667.4
14
692.4
75.0
11.3
Mar. Ib
M
390
644.1
14
663.4
6 0 .7
1 2.4
Mar. 26
It
390
611.6
14
536.6
76.0
12.3
Mar. 29
It
390
66 2 .6
14
593.5
6 9.0
10,4
Mar. SI
If
390
713.3
14
628.5
64.8
11.9
Mar. SI
H
390
676.7
14
606.6
6 8 .2
10,1
I
TABIK II (C ont1A)
Bate
Kind o f
oven
Apr. I
K le e tr io
Apr. 8
Temp, o f
oven
wt. o f r o l l s
b efore baking
Time o f « i . o f r o l l s
baking
a f te r baking
min. .......... g**"........
Loss in
w t.
. ena.
Loss in
w t.
#
890* F.
61 0 .2
14
68 8 .4
76.8
1 2.6
#
890
6 7 1 .4
14
601.6
69*8
1 0 .4
Apr. 7
Ii
890
67 6 .4
14
606.4
70.0
1 0 .4
Apr. 8
R
890
6 7 7 .6
14
6 0 7 .8
70.2
1 0 .4
Avg# $> Iuoe In wte s 1 1.2
Date
Feb. 9
IU: LOv. IU . IOKT CF I RB HOOSE
LI, m> I E >ED IH n CAS
OVEH E ,UIPPKD SITH Al* ,.UTOXAflO ROBERT LHAif ESAT COlTROL.
Kind o f
oven
Temp, o f
oven
JtT. o? rbTla * Tine o f ~ r r . o f r o l l s
b efore Vuklng baking
a f t e r baking
DiiU
^ ea.
-J S B t.........
O s la
Wt.
i'ffls.
t o s s In
T
390° F.
635.8
12
8 7 6 .6
5 7 .3
9 .0
Feb. U
Gae
n
690
6 4 3 .5
12
4 6 6 .1
77.4
14.2
Feb. 13
N
390
6 3 8 .6
14
645.4
9 3 .1
1 4 .6
Feb. 16
«
390
664*3
14
5 7 8 .1
8 1 .2
1 2 .4
Feb. Iti
n
400
684 .0
12
6 1 0 .6
73.6
1 0 .7
Feb. 19
M
40V
619.4
12
68 6 .6
83.9
1 3 .6
lia r . I
M
390
6 7 7 .0
14
8 6 1 .4
9 6 ,6
1 4.1
Mar. D
n
690
66 3 .4
14
5 7 6 .4
6 5 .0
1 2.8
Mar. 4
«
890
6 4 8 .4
14
6 7 0 .4
78.0
1 2 .0
Mar. 6
»
890
6 4 8 .4
14
67 0 .4
78.0
1 2 .0
890
681.4
14
672.4
79.0
1 2 .1
390
684.9
14
856.9
76.0
1 2 ,3
Mar* ti
Mar. 12
n
B
Avg. « Ia sa In rfc. e ig .b
i
.» 3
TABLE
TABJLE IV .— TillI LO,,S JM .JEIGHT OF PARKER HOUSE ROLLS WHEB BAKED IB A
COAL RAHOK OVEH.
Date
I^ar. I
KlM o f
oven
Coal
Temp, o f
oven
wt. o f r o i l s
b efo re baking
goB.
Time oi r
baking
min.
it* o i r o lls
a f t e r baking
tp s.
l o s s In
wt.
gma.
l o s s In
-
T
BOO0 F«
6 3 5 .2
14
664.4
71.8
1 1 .3
390
6 7 5 .3
14
6 0 8 .5
6 6 .6
1 0.0
390
639.9
14
5 6 7 .6
77.4
1 2 .1
Ub t , 15
n
Lar. 2ti
ft
Mar. 28
n
390
706.4
14
627.7
77.7
1 1 .0
Mar. BI
H
390
6 0 3 .4
14
5 3 8 .4
6 5 .0
10.6
Mar. BI
R
390
6 2 8 .4
14
565.6
62.9
1 0 .0
Apr. 5
ft
390
6 4 8 .6
14
57 6 .5
70.0
1 0 .6
Apr. 7
R
390
65 2 .6
14
5 7 6 .5
76.0
11 .7
Apr. 8
If
390
6 3 3 .4
14
568.4
76.0
1 1.8
Avg. ^ Ioae in w t. = 11*2
26
The r e a u l t e In T ab les I I , I I I , and IV in d ic a t e th a t th e r e
i s a s l i g h t v a r i a t i o n in lo s s in w eig h t o f r o l l s baked in th e
th r e e d i f f e r e n t o v en s; 11. 2; f o r th e e l e c t r i c oven; 11*256 f o r
th e c o a l ra n 0 oven and 1 2 . f o r th e g a s oven.
Tlie amount
o f d if f e r e n c e betw een th e g a s oven and th e two o th e r s i s p ro ­
b a b ly to o sm a ll to be s i g n i f i c a n t .
Volume i s g e n e r a lly used, in s ta n d a rd b read b ak in g t e s t s
a s an in d ic a t io n o f " f l o u r s t r e n g t h " .
However, in th e s e s tu d ie s
f l o u r from th e same sa ck was used and p o r tio n s o f th e same l o t
o f dough were baked in th e d i f f e r e n t o v en s.
T hus, e lim in a tin g
o th e r v a r i a b l e s , in th e s e t e s t s volume can s a f e l y be a t t r i ­
b u te d to d if f e r e n c e s in b a k in g .
Volume t e s t s were made by ra p e seed d isp la c e m e n t a s d es­
c r ib e d on page 17.
In T a b le s V, V I, and V II w i l l to found th e
r e s u l t s o b ta in e d in th e s e t e s t s .
tABLB V.— THE HOVM l Of PAHKKR HOC H ROLLS BaKKR 13 A3 ELECTRIC OVFS
QUIPPED wITH AS AUTOMATIC RSaT CCHIfEOLe
ia te
Kind o f
UVC.I
Mar# 3 E le o tr io
Kar. 4
K
Temp# o f
oven
m wV*'per r o ll' "
B efore Baking So# o f
SMN
ro lls
n t . o f "seed
”
T oT T T T " T or. o f
d la p ltio e d by
I gm#
S ro lls
S roJULo a f t e r
seed
a f t e r baking
LtO#
o .e ,
090* P.
40
3
190.0
1.494
283.66
290
40
Z
174.3
1.494
26 0 .4
liar. 6
n
390
40
3
174.3
1.494
26 0 ,4
iai*. 8
n
390
40
3
161.0
1.494
2 4 0 .6
Ear. 12
n
390
40
3
17 9 .4
1.494
268.0
Mar. 15
1»
390
40
3
192.7
1.494
887.9
Mar. 28
#
390
40
3
20 4 .3
1.494
8 0 6 ,2
Mar. 26
it
390
40
3
202.7
1.494
30 2 .8
Mar. 29
«
390
40
3
20 9 ,0
1.494
312.2
Mar# SI
ft
390
40
3
1 6 9 .3
1.494
282.8
Mar# SI
R
290
40
3
229.0
1.494
34 2 .1
Apr. I
M
390
40
3
194.2
1.494
29 0 ,1
-Apr. 6
If
390
40
2
191.3
1.494
2 6 6 .8
Apr. 7
«
390
40
3
197.0
1.494
294.8
>tpr. 6
n
390
40
3
206 .3
1.494
311.2
AVg. voluiio o f three
2 % :
• Ee * j^lt #4
SABIK V I.— SiK V O im a OF f AKKKR HOU EJ ROLJ-U BAKKD IH A OAS OTO
M I m s t ITH AB AUSmiATlC ROBKRS SHAW XSAf COJiSROLe
Kind o f
oven
Date
T em pe
o f
ovon
f t .
per r o l l
b efo re b a k i n g
g m se
Ho. Of
r o lls
I .
o f seeC
d isp lttoea by
3 r o l l s a f te r
b&kln#: *73«.
Of
seed
OeC.
V oi. o f "
2 r o lls
a f t e r baking
0 .0 .
V o le
I
gas.
40
8
190.0
1.494
291.83
8 9 0
40
3
163.0
1.494
273.40
8 9 0
40
8
1 7 0 .6
1.494
262.30
8 9 0
40
3
170.6
1.494
268.80
n
890
40
8
173.2
1.494
2 6 6 .6 0
n
890
40
8
210.0
1.494
318.70
G ttS
R a r e
I
M aJPe
a
«
M ttT e
4
M
WttTe
6
M ttT e
8
M ttT e
12
n
S 9 0 O
F e
Afg. voltme o f three r o l l s • 8 7 7 .0 c .c .
Pe w ±19«7 "
• •e * ±1. #2 n
i
vii.—u rn
tABK’
v o K ir.
of
:
m ,
ro lls baked
<t« per r o l l
Bate
Mar. I
K ln a o f
oven
Coal
T ea p . of
ovon
before baking
5%*#
fio . o f
r o lls
n
a coal il j io i : o v er .
j i t . o f seed
d isp la c e d by
3 r o lls
baking
a fte r
/gaa*
V o l. o f
I gm .
seed
e .c .
V1O l . o f
3 v o llti
a f t e r baking
0 .0 ,
3900 T m
40
8
1 7 0 .0
1 .4 9 4
2 6 4 .0
%&r. 1 6
"
390
40
3
2 1 0 .2
1 .4 9 4
8 1 4 .4
l a r . 28
"
390
40
3
2 1 3 .7
1 .4 9 4
3 1 9 .8
H up * 2 8
"
390
40
3
8 0 1 .7
1 .4 9 4
3 0 1 .3
J ar. 31
*»
890
40
3
1 8 9 ,3
1 .4 9 4
2 8 8 .6
M ar. 3 1
"
390
40
3
2 1 8 .0
1 .4 9 4
3 8 6 .7
Apr. I
n
390
40
3
1 9 0 .0
1 .4 9 4
2 8 3 .9
Apr. 6
"
390
40
3
1 7 7 .0
1 .4 9 4
£ 6 4 .4
Apr. 7
"
890
40
3
2 0 2 .0
1 .4 9 4
3 0 1 .8
Apr. 8
n
890
40
3
1 9 2 .0
1 .4 9 4
£ 8 6 .0
Avg# volurso a t th r e p o l l s - 296.6 c . c .
£ . D. • * 2 2 .2 " 1
P t E. s ± 1 6 .0 "
-8 0 -
From th e a u ta reoordea. in T ab le s V, V I, and V II i t i s
i n t e r e s t i n g t o n o te t h a t th e g r e a t e s t volume o f r o l l s (2 9 6 .6
Omti,) was o b ta in e d when th e y were baked, in th e o o a l ran g e oven,
fh e r o l l s from th e e l e c t r i c oven had a volume o f 2U8.5 c . o .
and th o se from Uie g a s o v en , 2 7 7 .0 c . o .
To f u r t h e r t e s t th e s e
d a ta to s e e i f th e f in d in g s wore s i g n i f i c a n t , th e s ta n d a rd
d e v ia tio n s were c a l c u l a t e d and from th e s e th e p ro b a b le e r r o r s
w ere d e r iv e d .
The r e s u l t s snowed in each I n s ta n c e t h a t ftO'g
o f th e c a s e s d id n o t f a l l w ith in one tim e s th e
b u t w ere w ith in two tim e s th e p ro b a b le e r r o r .
ro b a b le e r r o r
T h e r e f o re , a c c o rd ­
in g to s t a t i s t i c a l i n t e r p r e t a t i o n , th e chances a r e 4& to I
t h a t th e f in d in g s a r e s i g n i f i c a n t . I t was th o u g h t a d v is a b le to compare th e c o lo r q u a l i t i e s
and th e b re a k in g s tr e n g t h o f th e u p p e r and lo w er c r u s t s of r o l l s
*
f o r a j.;o a s lb lc c o r r e l a t i o n .
T h is was su g g e ste d in p r e lim in a r y
work wiien i t was n o tic e d t h a t th e or u s t s baked to a d a rk e r c o lo r
seemed to p o s s e s s a g r e a t e r d eg ree o f to u g h n e ss.
The fo llo w ­
in g p a ra g ra p lis e x p la in how th e c o lo r was m easured and T ables
V III to X III c o n ta in th e d a ta re c o rd e d on s ta n d a r d c o lo r s and
b re a k in g s tr e n g t h o f u p p er and lo w e r c r u s t s of y e a s t r o l l s
baked in th e th r e e o v en s.
—<w.L—
B a ile y (9) s t a t e s t h a t c o l o r , one o f th e s i g n i f i c a n t
c h a r a c t e r i s t i c s o f baked p ro d u c ts i s i n a l l lik e lih o o d th e
Boat d i f f i c u l t to m easure ana r e c o r d .
V arious e x p re s s io n s and
te rm s a r e used to d e s c r ib e c o l o r s , t h e i r l i n e ( h u e ) , i n t e n s i t y
( b r i l l i a n c e ) , and p u r i t y ( chrom a), and th e c o n c e p tio n conveyed
to one in d iv id u a l by th e s e term s may d i f f e r g r e a t l y from th a t
conveyed to a n o th e r .
F or exam ple, i n jud<-lnt: r o l l s th e term
Ng o lu e n brown" w hich I s an I d e a l c o lo r f o r r o l l s g iv e s no de­
f i n i t e m easure o f th e b r i l l i a n c e o f th e c o lo r and lu c k s d e f in ­
i t e n e s s so f a r a s the chroma o f th e c o lo r i s concerned#
In d e s c r ib in g any o b je c t d e f i n i t e t e r n s a r e d e s i r a b l e .
The use o f th e U u n se ll c o lo r sy ste m . In c lu d in g fo rm u lae and
a p p a r a tu s , f o r d e te rm in in g th e c o lo r o f a g r i c u l t u r a l p ro d u c ts
h a s been d ev elo p ed by D orothy N ick erso n ( 1 6 ) , c o lo r te c h n o lo ­
g i s t , B ureau o f
^ r i e u l t u r a i hoonom ics, and t h i s h a s been used
f o r m easu rin g th e c o lo r o f b re a d by Grewe (10 p .6 0 ) .
The I u n s e l l C o lo r System a s d e s c r ib e d by Grewe (10 p#60)
I e a s fo llo w s :
"T h is system i s b a se d upon th e p s y c h o lo g ic a l f a c t t h a t
c o lo r h as th r e e a t t r i b u t e s : h u e , b r i l l i a n c e and chroma.
"Hue i s th e t e r n w hich Ie u se d to in d ic a te th e name o f th e
c o l o r , su ch as r e d , b lu e , o r g re e n .
The 6 p r i n c i p a l h u es a re
r e d , y e llo w , g re e n , b lu e , and p u r p le ; and th e 6 in te rm e d ia te
hues a r e y e llo w -r e d , g re e n -y e llo w , b lu e - g r e e n , p u r p le - b lu e , and
r e d - p u r p le .
These 10 a re known a s s ta n d a rd h u e s .
The s ta n d a r d
hues a r e s u b d iv id e d in to 100 h u e s , and th e s e may be s t i l l f u r t n e r su b d iv id e d i f n e c e s s a r y .
yiB r llI la n u e I s th e v alu e o f c o lo r —l i g h t n e s s o r d a rk n e s s .
G ra d a tio n s from w h ite to H a c k th ro u g h a a e r i e s o f g r a y s , each
s te p d i f f e r i n g from th e n e x t by e ;u a l am ount.
A b so lu te b la c k ,
w hich i e u n a t t a i n a b l e , i s g iv e n & n o ta tio n o f 0/ and. p la c e d a t
th e end o f th e s c a le ; a b s o lu te w h ite i s g iv e n a n o ta tio n o f
1 0 / and p la c e d a t th e to p o f th e s c a l e .
A ll th e g ra y s f a l l
betw een b la c k and w h ite and ra n g e from l / to 9 / ; I / i s what
i s o r d i n a r i l y c a l l e d b la c k and i s a b o u t the c o l o r o f b la c k v e l­
v e t , w h ile 9 / i s th e w h ite o r d i n a r i l y se e n .
"Chroma l a i n t e n s i t y o f c o lo r — b r ig h tn e s s o r d u l l n e s s .
Chroma d e s c r ib e s th e d is ta n c e o f the c o lo r from g ra y o r n e u t r a l ­
ity .
I f th e chroma s c a le o f any c o l o r i s f i l l e d i n tow ard th e
c e n t r a l g ra y c o re a t th e sai e b r i l l i a n c e a t which i t was s t a r t e d
i t becomes l e s s and l e s s in te n s e u n t i l i t lo s e s a l l c o lo r and
becomes g r a y .
I f th e chroma i s ex ten d ed outw ard from the g r a y
c o re o f th e s o l i d th e c o lo r becomes s tr o n g e r u n t i l i t re a c h e s
a maximum.
K u n se ll lik e n s t h i s change in chroma to t h a t o f a
l e a f w hich, a s autumn cornea, g r a d u a lly lo s e s i t s chroma and
fa d e s to n e u t r a l , r a y . "
The Iiu n s e ll a p p a ra tu s i s p ro v id e d w ith d is c s made to r e ­
p r e s e n t th e p r i n c i p a l and In te rm e d ia te h u e s , a s r e d , r e d - y e llo w ,
y e llo w , e t c . , a t each s te p in b r i l l i a n c e and chroma f o r th e
h u es t h a t can be prod u ced i n perm anent p ig m e n ts.
i s marked a s to h u e , b r i l l i a n c e , and chrom a.
p ro v id e s d i s c s ra n g in g from b la c k to w h ite .
a te d w ith th e sym bols l / to 9 / in o lu a iv e .
aoh d is c
The in d ex a ls o
Theee a r e d e sig n ­
The c o l o r o f an o b je c t l a meBBuzedL by s p in n in g 2 o r more
B tandarh c o lo re d d i s c s and n e u t r a l c o lo r d is c s on a motor s h a f t
a t a speed h ig h enough tc r e s o lv e th e c o lo r s o f th e d is c in to
a s in g l e c o l o r ,
a s t r a i g h t - l i n e opening i s naae on th e d is c
from th e c irc u m fe re n c e to the c e n t e r .
When th e d is c s a re p la c e d
on th e s h a f t f o r s p in n in g , th e y a re o v e rla p p e d by means o f th e s e
o p en in g s so t h a t p a r t o f each d is c I s exposed a t th e s u r f a c e .
The p r o p o r tio n s o f th e d i f f e r e n t c o lo r s o f th e v i s i b l e s e c tio n s
can be a d ju s te d u n t i l th e re i s a p e r f e c t n a tc h betw een the
o b je c t u n d er t e s t and th e r o t a t i n g d i s c s .
C o n sta n t l i g h t i n g c o n d itio n s a r e e s s e n t i a l to a l l c a r e f u l
c o lo r w ork.
The o b j e c t s u n d er in v e s t i g a t i o n sh o u ld be p la c e d
on a c o n ta in e r o r ra c k a t d e f i n i t e d is t a n c e s from t. e o b s e rv e r.
The a p p a ra tu s sh o u ld be s e t up p r e f e r a b ly in a n o r th window o r
u n d er a n o r th s k y li g h t a t an .n g le c o m fo rta b le to view .
F or
m atching th e c o lo r o f tlie r o l l s i n th e s e e x p e rim e n ts th e a u th o r
found i t more c o n v e n ie n t to u se a so u th window.
However, c a re
was ta k e n to have th e l i g h t i n g alw ays th e sam e, w orking on g ra y
d ay s and n e v e r in s u n l i g h t .
The o b s e rv e r sh o u ld s ta n d o r s i t
f a r enough from th e d itto s th a t a d i r e c t l i n e from d is c to eye
w i l l be ab o u t f o u r o r f iv e f e e t .
A c a l i b r a t e d d is c g ra d u a te d a t i t s p e rim e te r in 100 d i v i ­
s io n s may be us d f o r
by ea ch d i s c ,
a s s u rin g th e amount o f sp ace o cc u p ied
^ f t e r th e c o lo r s a r e m atched th e d is c i s su p e r­
im posed upon th e c o lo r d ls o s and re a d in g s o f th e exposed a r e a s
a r e ta k e n .
The sum o f th e hue d is c an a Uie n e u t r a l d is c sh o u ld
e q u a l 100.
The fo llo w in g fo rm u lae have "been d ev elo p ed f o r
g e n e r a l u se In c a l c u l a t i n g h u e , b r i l l i a n c e , and chroma:
x e number o f f i r s t hue ( olookw lae on th e hue c i r c l e ) .
z M number o f second hue ( c lo c k w ise on th e hue o i l o l e ) .
A a a rea
P a power number ( b r i l l i a n c e x chrom a).
H s hue r e s u l t a n t .
B « b rillia n c e .
C a chrom a.
A3iP35;
“ * * ”
'
A 'a f- I = - x I
E V ‘b 21 . 2 . Z . . . )
100
I
c
I
.. ................)
100
In fo llo w in g th e above p la n th e f i r s t hue o r x was y ello w red. w ith & number o f 1 6 , and th e second hue o r z was y ello w w ith
a nameer o f 2 6 .
b ers.
The c o lo r o f r o l l s f e l l w ith in tn e s e two num­
The numbers re c o rd e d u au e r hue In tn e fo llo w in g ta b l e s
mean t h a t th e h ig h e r tn e
umber, th e c l o s e r i t i s to y ello w .
Tne b r i l l i a n c e h a s a s c a le o f 0 to 10.
The h ig h e r th e num­
b e r , th e n e a r e r i t i s to w h ite .
The chroma a ls o h as a ran g e o f 0 to 10.
The h ig h e r th e
num oer, th e more ln to n a e o r p u re i s tn e c o l o r .
S a b le s V IiI to X III p r e s e n t th e d a ta re c o rd e d on c o lo r
and b re King s t r e n g t h .
VAnm
vxxxc o m
m ifr a
a -cohdiho so t m s r x i
nor
tioh * ahd
s r j . ’x m
streboth
OF fOi> CkUaTb OF f ARXRk HOVul BQLLu BaiCLD ISi AS BLlCTRIC CV-CB•
"""""""
Difcte
R«roCniiCg* o f
e ta ru la ra u o l:;
J
J
3c O
JO.
vmMMMMHm
^
*.
'
il ;
urn '# " **
C o lo r n o t a t io n
m> Mi
BreaJcliHi
'«"«#»—■»■>mu,
Tub/b Y7/8 Y4/4 « 9 , 4 / l i t / Hg/
Ktte
I ir illla n e e Ctiroaa
'iX MMS2
gmiie
mm
16
YB 7 .6 4
6 .0 7
6,8
129.0
mm
rnm
15
YE 7.64
6 .0 7
6.8
206.8
11
26
mm
IG
YF 0 .1 6
5.61
5 ,5 6
279.6
47
16
20
mm
18
YH 8 .4
6 .6 5
6 ,7 6
257,0
6
44
11
26
mm
19
YK 8 .2 8
5,46
8 ,44
2 6 7 .4
28
lb
43
4*e»
30
mm
27
YB 6 .8 9
4 .6 2
4 .6 4
356.2
R
22
43
«#«*
30
mm
27
YIi 6.89
4 .6 2
4 .6 4
296.0
n
31
23
43
mm
27
YB 6.69
4 .6 2
4 .6 4
3 1 8 .4
it
m
24
43
*»*»
30
mm
27
YB 6 .8 9
4 .6 2
4 .6 4
213.9
R
«t
25
43
mum
30
mm
mm
27
Ys 6.89
4 .6 2
4 .6 4
144.0
«
28
44
19
•mm
15
mm
mm
06 Yc 7.09
3 .4 4
2 .1 2
416.0
n
it
45
19
15
mm
66
YB 7.09
3 .4 4
2 .1 2
344.5
M
a
46
10
15
66
YB 7.09
3 .4 4
2.12
514.4
6
71
33
mm
66
mm
Yii 8 .5 8
4 .6 7
4 .8 4
305.4
n
M
72
33
mm
65
12
YB 6.66
4 .8 7
4 .0 4
363.0
R
7
90
43
mm
66
2
YB 7.99
4 .9 8
5 .6 4
264.7
Mar. 31
M
n
I
65
HO
2
65
20
W
29
4
46
n
«
6
#
n
#
*
Apr#
30
mm
mm
mm
12
mm
"'.OLn T
L iate
Pi©
r?0 .
Apr# 7
n
n
»
I
24sr. 16
m
{ C o at'd )
Teroeniu^o o f H2-«o) fle d
ataaoard c a l uI ^kti U ifdL
------------- - 7 ------ ----------- ------ r ~ T
Tj b /B Y 7 /8 Y4/4 #9. 4/ H fi/ Hg/
91
43)
—
66
#*ee
92
46
13
41
#»**
2
” w’
Culor a # ta tIan
BreAltlzy
—■■ ■“'— --------- —' « Lrfir1^th
Hue
S r l l l i s a e e C hron#^
gras#
Yii 7*99
4 .9 6
8 ,0 4
£ 0 6 ,0
Yil 8*80
6 ,4 3
6 ,3 6
233.0
n o
46
61
mm
4
YR 7,74
6 .0 3
8 .6 4
27 4 .3
114
46
61
eee»
4
YIl 7 ,7 4
6 .0 3
5 .6 4
142.0
61
4
WW
WW t i l 7 .7 4
8 .2 6
6 ,64
3 0 7 ,4
61
4
WW
YL 7 ,7 4
6.20
6 .6 4
23 0 .2
"
6
116
48
w
n
U fi
46
m
n
117
42
mm
SI
7
YTi 7,66
6 .4 3
8.40
166.8
"
Ifi
UQ
42
4
47
7
WW YIi 6 ,3 6
5 ,6 6
6,66
217.6
*
m
119
41
7
41
11
WW Yn 9 .4 6
5 ,0 7
6 .46
275.0
ISO
41
7
41
U
WW
YL 9 .4 b
8 .0 7
6 .48
280.0
Apr* 8
mm
*»
w
121
48
10
36
10
WW WW Yit 9 .4 2
8 .9 6
6 .80
2 1 2 ,4
W
H
122
46
10
36
10
WW WW YH 9 .4 2
8 ,9 6
6.80
172,0
lia r , SQ
123
46
10
36
10
WW
WW YK 9 ,4 2
6 .9 6
6,60
117.0
Apr* I
124
42
12
SQ
6
WW
YH 9 , b 8
6 .6 4
6 ,64
174.6
#
128
42
12
36
6
WW YL 9 .6 0
6 .6 4
8 .84
261,4
12
Iu S
39
10
40
11
YR 9 ,9 1
6 .9 8
6.62
2 6 0 .0
H
WW
TABLE V I I I . — (C oat'd.)
l'eroenta,v;e of ap e o iiT cd
atazidard c o lo r dlsJce UHeA
......................... ....... ..............
YR6/8 YV/t Y4/4 3 9 .4 / R b/ HS/
"
C o lo r n o ta tio n
Brealzlng
........ ..... ..........—......... —
st r engt h
Hvie
B r lll la n o e Chroma
gaws.
B ate
Baisp ie
Ho.
i& r . 12
153
39
10
40
11
Tit 9 .9 1
6 .9 2
5 .5 2
279.2
n
H
154
53
16
41
10
YE 9 .9 5
5 .94
5 .56
1 6 3 .6
n
g
158
46
16
32
7
YE 8 .9 5
5 .9 6
6.16
146.0
Tl
M
139
46
16
32
7
YR 8 .9 5
6 .9 6
6.16
214,0
H
1«
140
45
16
32
7
YR 6 .9 6
5 .9 6
6 .16
1 6 7 .0
A pr. 6
145
45
16
82
7
YK 6 .9 6
6 .9 6
6 .16
304.6
I
147
62
YR 6*70
6 .3 3
6 .46
279.8
Mar. a
153
50
22
24
4
YB 9 .0 8
6.01
6 .72
263.9
H
88
n
31
154
60
22
24
4
YB 9 .0 8
6.01
6.7 2
105.6
R
8
160
38
22
24
16
Yli 9 .7 0
6 .5 1
5.76
129,0
it
M
161
38
22
24
16
T . 9 .7 0
6 .6 1
6.76
119.5
n
It
162
29
23
28
20
Y 0»B5
.
5 ,2 8
1 8 ;.6
* R efer to page (M ) fo r - untie 11 n o ta tio n .
TABLE U . --'JOLOR -UAJJTIKi ACCORDlBO TO MUB.: LL 30?ATIOB ABD BRB KIBO JTREBCfH
OP BOTTOM C UOTii OF PARKER HOUi-E ROLLS BAKED IN AN BLECimiC OVEB.
"
Date
YR 6 .9 5
5 .25
6 .3 2
212.0
a#
42
CO
Liar. 31
PercVntago1o f BpeoIfieA"r
3amstanaard o o lo r uieka used
Color n o ta tio n
Breaking
p ie ------------- -------- ------------------ ------ 7 — -------------------------------------- -a tr e n g th
No. YR6/8 Y7/8 Y4/4 3 9 .4 / HO/ HE/
Hue
B r ill la n o e Chroma
gne.
5 .3 3
5 .7 6
199.0
YR 8 .0 3
5 .2 5
5 .6 0
£67.6
9
YK 7.94
6.21
6 .6 0
149.0
10
YL 7.66
5 .2 7
5 .66
£47.0
27
YIi 6 .8 9
4 .6 2
4 .6 4
373,6
30
21
YIi 6 .7 0
4 .6 2
6.12
169.0
43
30
27
YlL
6.89
4 .6 2
4 .6 4
477.0
36
15
31
54
YR 9 .0 8
3 .5 4
2 .4 4
2 9 9 .6
n
37
15
31
04
Yli 9 .0 8
3 .0 4
2 .4 4
277.0
M
»
36
6
6
08
YK 7.50
2 .5 6
0 .7 3
227,0
it
til
3V
6
6
68
Yh 7,00
2.58
0 .7 2
49 8 ,0
M
n
40
9
6
80
YR 6 ,8 2
2.7b
0 .96
4 9 7 .0
n
it
41
9
6
86
YK 6 .6 2
2 .7 6
0 .9 6
497.0
A pr. 7
48
29
YL 9 .5 2
4 .7 2
5 .1 2
225.0
3
OS
29
7
45
8
30
9
Yh
ti
M
8
41
8
42
9
n
Il
9
46
4
42
n
28
16
48
4
38
n
n
17
43
30
H
3
31
49
n
it
32
n
28
n
n
I
ce
—
2
M L B I: . - I C o a t ja)
. u ru e n ta t'o o f up#o i'fio d
d is k s tUlbd
s ta a d u r d
C olor n o ta tio n
Iiuv
YX6/8 Y7/8 Y d/4 8 9 , 4 / ;:5 / a a /
6U
ES
57
17
W W
51
ES
57
17
W W
T
at)
27
66
7
W W
t»
Jb
16
«*«•
77
7
Y
Apr* I
it
ii
SO
8»
w #w
70
7
61
44
W W
Jti
21
Apr# 7
B
«
Mar# AL
Tl
irlllla n o e
I
SanylS
ao*
CI
C
H
C
*
Dato
B reaking
s t r o a .’t h
gs».
9 ,2 3
4 .7 8
4 ,3 6
t-lJ-U,0
9 .2 3
4 .7 8
4 .3 6
221.4
Yli y .49
4,69
4 .0 0
206,0
1 .1 6
4 .4 5
4 .3 6
240.7
Y 0 ,0 4
4 .6 1
4 ,u 4
371.4
W W
YB ‘7.lU
5 .1 7
4 .9 2
271.7
«
y
62
*>7
W W
42
21
W W
Yli 7 .7 6
5 .0 3
4 ,6 4
319*0
w
a
6*
80
e*W
57
li>
W W
T . t 08
4*81
4 .6 6
274,6
«
ft
SJ
E2
W W
27
51
YB 7 .o l
3 .7 8
2 .8 4
156.6
a
n
S^
22
W W
27
61
Yli 7, j l
3 .76
2 .8 4
044. 0
dti
JS
MttFm J l
M
Il
Sb
as
B
Q
ub
41
a
IE
9V
57
«
if
Iv l
45
W W
—
.
56
€»
YT c ,.10
4 ,9 1
5*28
212.4
66
6
Yfi 0 .3 0
4 .9 1
5 .2 6
160*4
67
2
YB 6 .1 7
4 .9 4
£>•56
220*6
as
5
YB 6 .8 2
5 .2 8
6 ,06
232.0
53
4
YH 7 .9 1
8.00
5 .5 6
.’,27.4
W W
T A L tii. U . . C o n t t Ai
-Dtite
Apr# 6
n
M
MiUP. in
»>tua»
I*
Ho.
L e ro e n ti^ e or Br OOUAett
s ta n tia r a, ooloi* CUakB tu r d
YRb/6 Y7/6 Y4/4 19. 4/ ..6/
•*ee
1C2
46
IOS
46
m
m
61
136
46
U
Sg
V
7
61
«*«*
W
16
148
46
16
62
(i
28
146
62
wee
38
M
e
157
50
22
24
6
M
W
166
60
It
24
10
H
!I
166
44
10
37
0
16
IL l
n«
W W
27
*
C o lo r n o ta tio n
2/
a re a l in #
a tr e n e th
Htta
H rllliR n e e C hrom
gae.
ti^jar«eaatrtts
T 7 .7 4
6 .0 4
6 .6 4
180.0
4
W W
4
W W
T
7.74
6*04
6 .6 4
622.5
W W
W W
YR 9 .6 6
6«96
6.16
£72.6
W W
W W
TL 9ev6
6 .9 5
6 ,1 6
105.8
W W
YR 6 .7 0
8. CS
6 .4 8
364.0
W W
YK 9 .0 3
6.01
6 .7 8
224.0
W W
YR 8 .4 8
6.21
6 .2 4
281.0
W W
W W
YR 6.63
6.00
6. l-O
234.4
W W
61
Yli 7.91
3,78
2 .6 4
300.6
W W
an
iTa m l ::
x.— aui
i
up
..u,u.-r:i,
i c j u l u j o t o mi
u, notation ,uro Bi^maa ;«tk ^
TOP CJUJfS up PABKMi HOUuii hOLLo BAKKD IB A G 3 UVT-H.
I -eve e r.ta f-a o ir ej «o i / i o c
s t a n d a r d c o lo r d i s k s vioed
Dttt^
Kj .
'
C olor n o t a t i o n
Y iG /8 Y7/8 Y4/4 H9»4/ HS/
m###
I
77
06
a
a
76
06
63
W
3
m
45
Cl
n
a
ii3
45
##«#
51
■w-w
a
3
IHC
48
#»#»
32
7
n
a
1H7
45
16
22
M
jl2
141
45
16
a
a
142
45
a
8
144
8
3
M
Tl
63
12
uo
----- —-----B to a ia g
x r l l l l a n e e Chrora
g- .at
X i 6 .3 6
4 .9 1
4 .9 2
£73.0
12
YB 8 .3 6
4 .9 1
4 .9 2
2 7 4 .2
4
YB 7 .7 4
6. 0c
6 .6 4
£91.0
#*#»
KR 7 .7 4
6 .0 4
5 .6 4
209.8
m u m
YE 9 .0 6
5 .9 6
6 .1 6
169.0
7
YR 9 .0 6
5 .9 5
6 .1 6
169.0
32
7
YIx 9 .0 5
5 .9 5
6 .1 6
173.6
16
32
7
«#**
YB 9 .0 6
6 .9 5
0 .16
110.2
45
16
32
7
#»«#k
Yli 9 .6 6
6 .9 6
6.1 6
209.0
101
HS
19
22
SC
Ti. 9 .7 2
0 .9 1
5 .0 4
178.0
IB
168
43
X6
Sti
14
YR 9 . u
6 .3 1
6 .76
2S6. f
ti
IOC
50
PJi
24
4
TH 9 .0 3
6,01
C.72
?4 1 .0
Fefc. iICi
IL-V
SC
Xt#
24
IC
.6/ XX.**V
5 .2 1
6 .24
-6 4 .0
lia r . 8
1C4
47
7
41
6
YB 6 .1 8
6 .6 0
5 .9 6
3 2 9 .0
*»#»
4
#»#»
m
—
**
m
m
-
oth
f AHJjS
Date
C onV 4)
YercontiC :ti of aj.ocifiei"
-iucZile
Lu.
& o z lo r Llaka ur»f*A
C o lo r n o ta tio n
--------- ---------- -- ----------------------- —
YHu/fa YV/b Y4/4
:.&/ LB/
;iuc
£ reading
s Crenf;th
r i l l Iw ioe Chrona
C '®’ •
F ob. 2b
168
«17
7
41
0
YR a , io
0 .6 0
5 .9 6
147.2
ittir. 6
165
44
8
36
10
YR 6 .3 4
5 .9 0
6 .6 8
£.91.7
F eb. 26
«
n
167
44
9
32
10
YR 6 .2 5
6.;22
6 .62
130.0
168
40
7
£9
14
Ti. 0 .4 7
6 .0 4
5 .2 2
261,0
epA W
UHte
• mn #
n
R
---- -
inp i*
Ho,
WAM ?I
ATCO‘ BIBO Tv MJSSfJJ, R f . TIOH ,VQ Et EAHf J
“ iW cs.M ^ :
'V-Ci i tXfT*
BtarMiGnt c o lo r axBta u. od
Ym>/b "iv/o Y4/4 r.v,<t/ rifl/ !12/
mm
mm
2ti
43
Eti
43
R
30
43
30
mm
6
68
26
67
W
R
<iS
26
U
R
54
26
W
S
07
26
<f
n
Be
83
R
N
69
23
U
I
81
43
n
W
B2
36
•ee e
64
Feb, £6
n
W
93
46
4
46
94
48
4
46
mm
M
96
49
2
49
mm
M
W
R
PoJnr n o ta tio n
30
e»e*
mm
•M e
###»
*u«t
S r llllt u io e Phronn
.
ZWTH
BreeltlnfT
B trerrth
*
27
YR 0*69
4 ,6 2
4 .6 4
36 7 .0
27
YB 6,89
4 ,6 2
4 .6 4
3 4 6 .0
27
YR 6 .6 9
4 ,6 2
4.6 4
8 6 0 ,0
17
YIi 9 .2 8
4 .7 7
4 .3 6
4 7 3 .0
30
67
mm
17
YP 9 .2 3
4 .7 7
4 .3 6
4 7 8 ,0
67
mm
17
YP 9 .2 3
4 ,7 7
4 .3 6
3 1 8 .0
70
mm
b
YR 9 .6 3
6 .3 3
4 .8 0
3 6 0 .0
70
7
#&ee Y 0 .0 4
4 .6 1
4 .6 4
3 4 0 .0
70
7
Y 0 .0 4
4 .6 1
4 .6 4
4 2 4 ,0
46
11
YR 7 .6 3
6 .2 1
6.26
8 6 8 ,0
n
Yh 6 ,4 0
4 ,9 0
4 ,9 6
£30.0
*•<* YR 6 .0 1
5,19
6 ,0 8
3 1 0 .0
YI 6 .0 1
8.19
6 .0 8
28 0 ,0
YR 7 .7 6
6 .1 4
6 .0 4
2 7 4 ,0
mm
mm
TABLE XI. — ( OfiVdi
Date
Dl®
L o.
TeroeH^agc o f
FleA."’ '
utanuard c o lo r uioka u- t-d
, . . . . . . . . . .
.
Y ltb /te
" '
'
Color n o ta tio n
—— ----------------------
Yv/O Y 4/4 IiS . 4 / U&J J h /
2'ue
T r = r r z r :z'' 2
= Z=Zrr-=
ci o*
---------——
98
40
—
£iZ’
mm
4
—
T a 7 .9 8
6 . CO
6* fit
4 3 1 .«
99
67
*+m
JJQ
<»«~
6
—
TH fc.bS'>
6 .2 6
6. 66
2 6 3 .6
100
64
I
-L.: ■,. .■ ■
t
liar* 1£
] r l l l l m ce C rro m
I
:=Z,ZZ:::'r=%: t z^zrrrr
— -- ■" —
Breaking
S tre n ilI h
6
--
TB 6 .9 6
G.2B
6 .0 2
4 2 2 .9
Fob. 2C 169
46
6
49
6 .1 (i
6 .u 4
2 6 9 .0
n
w
M
n
— T»> 5*26
D tite
Sara*
COLOI. ViSAi m S CCOKDI no TO ; UH.sKLL SOTATICiZ ASB BBRA'130 ? - JOTH
OF TO* CnO To OF PaKFSH iiOO.,B . OLl > BMOKD IlJ A COAL RAi:.", OViH*
- e ro o n U ^ ’
SpGoTiTo'^'
a to m a r a c o lo r Alako uceA
p ie
S o. Ta6 / j Y7/S Y6/4 H9*4/ PO/ SE/
n
Iv
43
46
14
84
67
54
"
“
16
33
^
38
gU
43
«
»
21
48
«
31
26
43
n
n
2?
48
80
"
38
23
15
89
"
*
24
16
89
n
n
SJS
16
29
Apr. 7
42
19
16
W tN
B r illia n o e Ciiroua
5 .0 4
6 .3 6
36 0 .0
4 .7 4
4 .8 0
5 5 b .O
Tm 6 ,5 3
4 .6 7
4 .6 0
4 6 0 .0
9
W W
Tm
W W
19
W W
YH
W W
18
80
27
Tti 6 ,0 9
4 .6 2
4 .6 4
2L6.L
e e w
30
27
Trt 6 .0 9
4 .6 2
4 .6 4
325.0
# 4 *
30
27
Yli 6 .0 9
4 .6 2
4 .6 4
3 1 5 .0
27
Tm 6 .0 9
4 .6 2
4 .6 4
227.0
56
Tm 8 .9 8
3 .3 4
8.86
419.0
56
Tti 8 .9 2
3 .3 4
2 .3 6
56b. O
56
Tm 6*98
3 .3 4
2.36
4 9 9 .0
66
TR 7.09
8 .4 5
2 .18
2C6.0
66
Yb. 7.09
S .46
2 .1 8
2v0.O
59
Tm b , Vu
3 .7 3
2 .1 4
313.4
Yn 6 .6 1
4 .0 1
4 .66
4 0 8 .6
4 .8 7
4 .6 4
245.0
W W
w w
W W
W W
■
"
42
19
16
«
a
47
25
It,
bd
30
57
13
66
33
56
18
Mar* 21
n
IUto
Break!
e#
O
Lar. 29
C olor n o ta tio n
O
•
to
TABLE XII
W W
***
ww YIi 8*63 .
SABXE X I I ,— (Oont1d)
Uato
.>aoJf..
Apr, 8
«
M
«
...
'
- '— ----—
Color n o ta tio n
Rronklnc
S tm fif'iiii
—
—
Yk<»/v v7,/0 7 4 /4 H S .4 / :i6/ 5 2 /
ut
rllU bJujce Chronr1
::rrrs
..... ........ = T T Z Z Z = T=Zt: I';,' —: = z z r : 3 = . s
«» rr 8 .3 8
03
S3
13
4 . SY
4*U4
:3U*5
■• . . ■ « . . —
0*00
. » .
»
H i i M t n
Of
66
Or**
12
mm
TH 6*68
4 .8 7
4 .8 4
V5V. 7
66
mm.
12
mm
Yit 8.68
4 .8 7
4 .8 4
5 3 9 .0
w o o
66
*»#-
12
mm
YB 6.68
4 .6 7
4 .8 4
3 5 1 .1
titi
0*00
66
*»#
12
mm
Yil 6.68
4 .8 7
4 .0 4
31 1 .0
74
33
OOOO
66
o»or
12
mm
Yl 0 .5 6
4 .8 7
4 .8 4
270*6
76
33
36
mm-
12
400»
YTi 8.66
4 .6 7
4 .8 4
274.0
It
76
©s
o
IV
o f Mpnoi f iod
standard o o lo r d isk n« od
33
mm
12
YK 8.66
4 .6 4
4 .9 2
170*6
Mur* I
79
33
##40
63
mm
12
4 » OO
YI 6 ,3 6
4 .6 1
4» 92
1 9 6 ,8
Apr* I
it
»
106
43
##oo
61
mm
4
404»
YR 7 .7 4
3 .0 4
6 .64
5 4 0 .4
107
43
0*4»
61
4
OOOO
Yl 7 ,7 4
6 .0 4
6 ,64
559,3
i:ar* 16
Iuti
46
» •4 »
61
4
*»4»
YK 7.74
6 .0 4
6 .6 4
126,0
109
46
4» 4»
YB 7 .7 4
6 .0 4
6 .6 4
534,0
YIi 7 .7 4
5 .0 4
6 .6 4
158,8
YK 9 .0 3
6.01
6 .72
130,7
33
M
69
33
I
76
33
Mar* I
7b
A pr. C
N
W
It
*040
CP
68
n
n
f
n
U ti
»*6
Apr* 6
ItoS
60
61
mm
4
•O *»
61
mm
4
23
24
4
mm
TtoKI XIXI.--C j T.OH .UAtJT I t-H ACCtiRDIIiO TO HDHSBU, HOTATIOIi AJtD BR'"TtHO I lnB -IngH?
t ' B '9.- M CHLj -Ti OP j . . ..
I
JJ4 3 ■ . , I :
0CaL UAX..' 0X1%.
D ate
Tiimplo
tlD.
m‘ .Leraonta a oT m
S p ooll1Eed
'"
s t a a t e m ool->« : -. ?k i «v'x><t
• ItfaMMStiiit? * * *
——
— ------------r -
-
— i p r- r r ^
,
i mm
mu
Td€/Grr/e Y4/4 %.4/ m/ ss/
C olor n u ta tio n
- ■—« - —- - - —
Hue
b r illia n c e Cnr
iro * :ui •
i t r 3:: :t;
1IiM
m
m
iI‘1
tfatfiu#
kar« 29
10
45
4
42
9
##•»
Xit 7 .9 4
6 .8 1
6.60
«>faU. 4k
#
ft
U
22
36
22
20
Y 1 .9 2
0 .6 4
6 .5 2
HO* O
ft
it
18
42
24
27
7
%. 9 .6 9
6 .1 1
6 .5 6
161. U
rt
Bo
19
43
Ya 6.89
4 .6 2
4*64
4 3 1 .8
49
52
Apr# 7
«*»*#
30
mm
64
4
***» YK 9 .0 0
4 .7 7
5 ,12
3 5 8 .6
46
21
YK 8 .1 8
4 ,9 5
4,4i>
2 8 4 .2
46
11
Yk 7 .6 3
6 .0 6
6.86
21 6 .0
87
n
8
63
55
If
8
80
45
M
7
87
38
56
6
*+a» Y 8 .3 0
4 .9 1
5.25
1 4 7 .6
W
n
69
43
55
2
YK 7.99
4 .9 8
5 .6 4
149.6
*1
6
104
40
61
•MM
4
YK 7 .7 4
5 .0 4
5 .6 4
174.0
if
it
IQd
45
61
•rtf*
4
mm
Yii 7 .7 4
6 .0 4
5.64
169.2
K
I
126
44
10
38
e
mm
TfR 6 .6 7
6 .6 2
6 ,8 4
8 4 0 .6
n
n
127
44
10
36
8
YK 6 .6 7
6 .6 2
0 .8 4
23 8 .3
W
H
128
44
6
40
6
mwm TBi 6 .4 0
5 .7 7
6 .7 6
5 4 4 .6
Mar# 88
IOU
44
e
40
6
Yii 6 .4 0
5 .7 7
6 .7 6
1 8 4 .0
tf»a»
•M*
TABT-K Z m e--(O o n V a )
Deto
r c r c e n T a ^ e o f speoTiTTclT
DuoH o.
kar#
Breaking
C o lo r n o t a t i o n
T 6 / 8 Y 7 /6 7 4 / 4 i m / R b / 1 2 /
L ue
B r illia n c e C hrom
<3*8.
131
44
8
40
8
IB 8 .4 0
6 .7 7
6 .7 6
1 6 6 .6
A pr. 5
146
63
6
26
3
«»4» WW Y* 6 . 9 9
6 .3 4
6 .5 6
2 3 8 .0
la r . se
149
62
eew YB 6 . 7 0
6 .3 3
6 .4 8
1 2 1 .0
eew Yii 9 . 7 3
6 .3 8
6 .5 4
2 1 9 .0
88
30
«
31
160
48
11
38
3
H
a
170
36
14
38
12
wee WW Ylt 9 . 4 6
6 .0 4
6 .5 2
1 1 9 .4
n
20
171
18
9
84
19
#ew
1 .1 2
6 .0 3
4 .3 2
2 8 .6
W
172
17
B
CS
KU
WW ww Y
I . BO
6 .0 4
4 .8 0
1 1 8 .6
31
173
30
IU
38
22
6.42
4 .7 2
168*6
M
M
174
27
lb
37
23
wee eew Y
0 .0 3
6 .6 1
4 .6 8
1 0 4 .0
n
tt
176
87
lb
27
Bb
WW Y
0 .0 6
6 .6 1
4 .6 6
LS . 6
W
M
176
87
lb
87
Bb
wee
Y
0 .0 6
6 .6 1
4 .6 6
146.6
M
n
177
27
lb
23
BL
W
W eew YU 9 . VJ
6.1*8
4 .6 0
1 1 4 .0
IL
178
22
lb
22
33
wee
v
0 .4 0
6 .9 7
4 .0 6
9 6 .7
W
«
179
22
IS
32
Sb
WW
Y
0 .4 2
6 97
4 .0 0
6 3 .6
it
M
IbO
BI
14
24
41
ww Y
0 .5 7
7 .3 6
3 .7 6
6 8 ,6
n
n
n
m
9t*ii'x*U'l y a lv r u lj ' ii viaud
wee
Y
YB 9 . 4 0
k
-4 3 DISCUaSIGE
I t w i l l be noted In Tables I I , I I I , and 17, th a t the baking
c o n d itio n s most fr e q u e n tly need were an oven temperature o f
290° Fe and a baking p eriod o f 14 minutes#
Under th ese con­
d it io n s the average l e s s in w eight fo r the r o l l s baked in the
e l e c t r i c oven was 11.2: ; fo r the gaa oven, 12,8-5; and fo r the
c o a l range oven, 11,2/v,
Thus, th ere appears to be a tendency
f o r a s l i g h t l y g r e a te r lo s s in w eight in t; e r o l l s baked in the
g a s oven.
The American (las A s s o c ia tio n , in t h e ir a r t i c l e on the
" A p p lication o f Heat to Bread Baking", noted th a t th e bread
baked in the co n v ectio n oven had su ffe r e d an ap paren tly g r e a te r
shrinkage l o s s than th a t baked in ta e low temperature r a d ia tio n
oven (Its p . 7 ) .
In tne recen t ( t e n t a t iv e ) ga s a s s o c ia t io n rep o rt
(7) th e uvera e ahrinka e o f n eat in e l e c t r i c ranges was 1 7 . 8 , ,
w h ile in the ga s ranges i t was 1 9 .5 ,'.
quoting from F l o e f f l e r 1S
re p o r t on meat shrinkage; "The r e s u lt s show about 6 per cent
in favor o f e l e c t r i c ovens over g a s w ith the c o a l and e l e c t r i c
sto v e breaking even." (6 p .67)
Thus, the au th or’ s r e s u lt s on l o s s o f weight seem to agree
w ith th e se oth er s t u d ie s .
The p o s s ib le ex p la n a tio n fo r t h is
nay l i e in the d iffe r e n c e in the typo o f h e a t.
Brigham (12) s t a t e s th a t a co n sid era b le p rop ortion o f
e l e c t r i c h ea t i s d iffu s e d from the elem ents a s rad ian t h e a t,
p a ssin g to the food in s tr a ig h t l in e c umv fo o te d by a ir c u r r e n ts .
C onvective h ea t i s d is t r ib u t io n by means o f th e a ir c ir c u la t io n
w ith in
the oven.
The g a s oven Is h eated m ain ly by a ir cu rren ts
-5C s in o 9 even in th e most raoaern
a s ra n g e s a c o n s ta n t te m p e ra tu re
i s m a in ta in e d by a sm a ll v a lv e c o n t r o l l i n g reoh&niam which k eeps
a minimum flam e c o n t in u a l ly b u rn in g b en e ath th e oven.
Judges i n s c o rin g th e r o l l s n o te d t h a t th e bottom c r u s t s o f
th o s e baked in th e g a s oven v e re d r i e r th a n th e r o l l s baked in
th e e l e c t r i c o r c o a l o v e n s.
I t sh o u ld be n o te a h e r e t h a t th e
bottom c r u s t s o f r o l l s baked in th e g a s oven a ls o had th e g r e a t ­
e s t b re a k in g s tr e n g t h a s re c o rd e d on page 5 2 .
L is te d u n d er ad v a n ta g e s o f e l e c t r i c r a n g e s , r i p e r (14 p .# 5 )
makes th e s ta te m e n t t h a t " e d ib le s do n o t become d r ie d o u t a s
in th e g a s ran g e and th e r e s u l t s a r e more l i k e th e c o a l range**
However, th e r e seemed to be no e x p e rim e n ta l d a ta s u p p o rtin g t h i s
s ta te m e n t.
The av e ra g e volume o f r o l l s baked i n th e e l e c t r i c ran g e was
2 6 8 .5 o . o . ; f o r th e g a ran g e 277 o . c . ; ana f o r th e c o a l ran g e
2 9 6 .6 o . c .
i n te rm s o f p e r c e n t th e r o l l s baked in th e g as
ran g e have a
s m a lle r volume th a n th o se i n tn e e l e c t r i c
ra n g e w h ile th o se In th e c o a l ra n g e have 2*4^ g r e a t e r volume th a n
th e e l e c t r i c .
An a d d i t i o n a l f a c t o r which sh o u ld be m en tio n ed but which
h a s n o t been s tu d ie d in . c t a l l , i s th e c h a r a c te r o f th e crumb,
a lth o u g h th e r e was no d if f e r e n c e in c o lo r o r f l a v o r o f th e
crumb o f th e r o l l s from th e th r e e ovens th e re was a d e f i n i t e
p e r s o n a l r e a c t i o n to th e c h a r a c te r o f th e crumb.
Ifae ju d g e s
f e l t t h a t th e crumb o f th e r o l l s baked i n th e g as and c o a l
ra n g e s had a a l l h t te n d en cy a t tim e s t o "gum-up" when chewed.
-5 1 —
At th e p r e s e n t Iicxo th e r e i s no nooh j i i e a l m an s f o r t e s t i n g th e
e h a r a o te r o f th e c ru s h o f & r o l l o r I t a lig h tn e s s *
--a n o te d on page 14 th e i n t e r n a l te n p e r a tu r e o f one r o l l
was ta k en f o r e uh baking t e a t .
oven t e s t s was
c o a l 2 0 2 .6 ° P*
"be av erag e f o r t e e l e c t r i c
F », f o r th e g a s t e s t s 2 0 b .5 , anh f o r th e
'hua th e r e i s a ran g e o f o n ly 0 .9 o f a
o g ree
and no s ig n i f ic a n c e p ro b a b ly can be p la o e u on th e s e r e s u l t s .
I t m ight be o f i n t e r e s t to n o te tlm t t h i s i s v ery n e a r th e
b o ili n g p o in t o f e a t e r (205° F .) a t t h i s a l t i t u d e o f 4t>00 f e e t .
An a tte m p t was cx.-.ae to f in d o u t i f th e re was a c o r r e l a t i o n
betw een c r u s t c o l o r ana te n d e r n e s s .
i n T able XI f .
The r e s u l t s w i l l be found
TABIS ZIV .— AVEB:-OE COLOR QUALITIES AITD B R ARIEO SfTREHQTH
CF CRUSTS CF ROLLS FROM THE TffiUSB DIFPEREHT OVEBS.
A V g.
Kind o f
oven
Kind o f
c ru st
A vg .
A V g,
Hue
B rillia n c e
AVg.
Chroma
E le c tric
Top
I R .436
5 .3 4
5 .4 3
2 39.55
O aB
Top
IB . 78
5 .8
5 .7 8
223.78
Coal ran g e
Top
18.018
4 .6 0 1
4.5 0 1
322.47
B reak in g
s tr e n g t h
E le o tric
Bottom 16.208
4 .6 9
4.6 7 9
275.107
Gas
Bottom 1 6 .2
4 .9 6
6 .2 2
352.96
Coal ran g e
Bottom 19.045
6 .8 3
6 .2 2 6
180.21
S ta tin g th e r e s u l t u In tiie above ta b le i n f a m i l i a r term s
th e fo llo w in g may a id in in te r ] ;r o ta t io n
Top c r u s t s :
e l e c t r i c oven - g r a y is h y ello w re u - m oderately b r i g h t ,
g as oven - l i g h t e r g r a y is h y ello w re d - s l i g h t l y b r i g h t e r ,
c o a l ran g e - dar.- e r g ray ed y ello w r e d .
Bottom c r u s t s :
e l e c t r i c oven - medium d a rk -g ra y e d y ello w r e d .
g a s oven - more in te n s e y ello w r e d , s l i g h t l y grayed*
c o a l o von - a - n o s t y ello w in Luo, l i g h t e r and l o s s g ra y e d .
In g e n e r a l th e r o l l s baked in th e d e c t r i o oven had a
d a r k e r bottom c r u s t ta a n tu e to p c r u s t and th e same was tr u e
o f th e g a s oven r o l l s .
But th e c o a l ran g e bottom c r u s t s were
muon lig n u e r th a n th e to p c r u s t s .
Cf tixe to p c r u s t s , th o s e from th e g a s oven were th e l i g h t e r
Whlle th o se from the e o a l oven were the d&rhest o f Lite th r e e .
The lo w e s t breaking str e n g th was found In the lig h t e r co lo r e d
c r u s t; l . e . the g a s .
Of the bottom c r u s ts thoae from th e c o a l
oven were the l l g n t e s t , w h ile those from the gas wore th e dark­
e st.
A gain, tlie l e a s t breaking stren g th was c o r r e la te d w ith
th e l i g h t e s t o o lo r .
TABLh XV.— DATA ShOWIIIG THK MODAL COLOR ^UAJdTIKS AHD
BnSAOTO STRLTiOTIi OF CKOST.. OF ROLLS FRCiI THE
THREE DIFFBRERT OVEIiS.
i'o&ai
B reak in g
s tr e n g th
- - Stas.
...
Kind o f
oven
Kind o f
c ru st
B odal
Hue
Modal
B rillia n c e
Modal
Chroma
K lect r i o
Top
I d . 72
5 .5 2
5 .8 2
240-285
Gas
Top
1 8 .0 8
5 .8
5 .6
200-230
C oal ran g e
Top
1 8 .0 2
4 .9
5 .4
BoO-BYO
E le c tric
Bottom
1 8 .4 2
4 .9 2
5 .1 0
219-254
Gas
Bottom
1 8 .0
4 .8 7
4 .7 6
270-400
CoaJL ran g e
Bottom
2 0 .4 2
6 .5 6
4 .6 7
78-128
T h is a g a in shows t h a t when tn e s e d a ta a re a rra n g e d a c c o rd ­
in g t o th e Bioue o f b re a k in g s t r e n g t h I n s te a d o f b ein g t r e a t e d
by th e m etnoa o f a v e ra g e s , th e g r e a t e r b re a k in g s t r e n g t h accom­
p a n ie s th e more in te n s e , d a r k e r c o l o r s o f c r u s t s , th e re b y in d i­
c a t i n g a p ro b a b le r e l a t i o n s h i p betw een to u g h n ess o f c r u s t and
d a rk n e s s o f c o l o r .
—54*
TABLE XVI.— PRLFLJi TICKS UF T YA 11?JiIVIDUALL FOil COLOR
OF CRUST OF PA tXER HOUuE ROLLS.
-ample
Ho.
Order o f j re fe re n c e
I
2
2
11
5
156
8
I
8
I
3
26
I
H
to
4
I
4
S
6
7
2
I
I
I
I
I
I
I
8
6
I
6
3
I
67
4
2
2
5
I
I
7
2
8
47
2
Samples o f r o l l s arr&ngeA at.cording to grad ation o f co lo r:
Sample Ho. 11 - very p a le; Jo . 156 - a s l i h t ly darker shade;
Ho. 47 - very deep brown.
x a c t peroenta os o f Iu n B ell c o lo r d is k s used to produce
th ese c o lo r s m y be found by r e fe r r in g to th e same sample num­
b ers in the preceding t a b le s .
The r e s u lt s o f t h is ta b u la tio n in d ic a te th at a medium
l i g h t gold en brown r o l l l i k e Iio. 4 i s the most d e s ir a b le and
a p a le one l ik e Ho. 11 i s the le a s t d e s ir a b le .
-6 5 -
SUMLJdiY
1 . In t h i s study a cotap r iso n was made o f the ta k in g
q u a li t ie s o f th ree commonly used ty p e s o f f u e l s $ e l e c t r i c i t y ,
g a s and c o a l.
The product used fo r th e se bnkln,
t e s t s was
a standard marker Ilfinuie r o l l and comparisons were made in each
ca se w ith r o l l s baked in the e l e c t r i c oven.
2 . T e sts were made f o r l o s s in w eight during the baking
p ro cess in each o f the oven s.
The e l e c t r i c ones showed a lo s s
o f 11.2% th e g a s , 12.6% and the c o a l range 1 1 .2 /.
These data
agree w ith o th er s tu d ie s which d e a lt w ith meat sh rin k age.
In
sc o rin g the r o l l s , the o p in io n s o f the judges were th a t the
bottom c r u s ts o f th e r o l l s coming from the gas oven were d r ie r
than th o se from the oth er two o ven s.
55. Measurements o f volume o f r o l l s baked in the three
ovens showed th a t the g r e a te s t in cr ea se was w ith th e r o l l s
from the c o a l ran ge, being 2 .4 ^ g r e a te r than the volume o f
r o l l s from the e l e c t r i c oven.
The r o l l s baked in th e gas oven
had a Ap sm a ller volume than the e l e c t r i c .
4 . A d e f in it e c o r r e la tio n was found between c o lo r o f cru st
and te n d e rn ess.
The A un svll c o lo r system was used to determ ine
c o lo r and fo r the ten d ern ess a m echanical d ev ice to measure
breaking str e n g th .
The c r u s ts th a t were darkest in c o lo r were
th e le a s t ten d er.
5 . The r o l l s baked in th e gas oven had lig h t e r co lo red and
more tender top c r u e ts but darker co lo red and l e s s tender
bottom c r u s ts than the r o l l s baked in th e e l e c t r i c oven.
R o lls
baked in th e c o a l r a z ^ e oven had a v ery l i g h t brown bottom c r u s t
b u t a d a r k e r brown to p c r u s t in s p i t e o f th e f a c t t h a t they were
baked on th e bottom o f th e oven.
Cone LUSI GHS
In com paring th e th r e e k in d s o f ovens s tu d ie d i t may be
co n clu d ed t h a t th e r e i s no o u ts ta n d in g ad v a n ta* o o f any one
k in d o f f u e l o r energy so u rc e a s f a r a s th e f i n a l p ro d u c t i s
co n cern ed i f c o n d itio n s a r e c o n t r o ll e d to th e same d e g re e .
However, th e e l e c t r i c ran g e seemed to g iv e th e most u n ifo rm r e ­
s u l t s a s to d e s ir a b le c o lo r and q u a l i t y o f b o th to p and bottom
c ru s ts .
ACXHOHiaDGEWEHTS
The w r i t e r w ish e s to e x p re s s h e r a p p r e c ia tio n f o r th e
g u id an ce and s u g g e s tio n s o f H iss B e rth a Clow and B r. Je o e le
h . K iohard8on, and f o r th e k in d c o o p e ra tio n o f th e
i ovver Company w h ile making th o s e s t u d i e s .
o n tan a
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