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Filtering by: Subject Baking Remove constraint Subject: Baking Rights Statement Copyright Not Evaluated Remove constraint Rights Statement: Copyright Not Evaluated

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Better baking and broiling

Creator:

Oregon State University. Cooperative Extension Service and Strawn, Bernice

Abstract:

Reprinted May 1962. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

correct use of your oven and other baking equipment as well as reliable recipes and reliable methods of
The effect of mixing at selected speeds and temperatures on the physical properties and baking behavior of doughs made from a northwest wheat flour

Creator:

Veal, Emagene Faye Elledge

Resource Type:

Masters Thesis

Full Text:

the physical properties and baking behavior of doughs made from a northwest wheat flour THE EFFECT
Cake structure and palatability as affected by emulsifying agents and baking temperatures

Creator:

Jooste, Martha Elizabeth

Resource Type:

Dissertation

Full Text:

Gale©© • 1? Effect of Baking Seaperaturo on Shortened Qokoa ••.... 19 PROClDyKS
Preparing food at high altitudes

Creator:

Oregon State University. Extension Service and Driscoll, D. Minar (Debra Minar)

Abstract:

Published November 1986. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Other

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. Increasing the baking temperature by 15 to 25 degrees Fahrenheit will help "set" the batter before cells
Preparing food at high altitudes

Creator:

Driscoll, D. Minar (Debra Minar) and Oregon State University. Extension Service

Abstract:

Revised November 1993. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

Resource Type:

Technical Report

Full Text:

cells. Increasing the baking temperature by 15 to 25 degrees Fahrenheit will help "set" the batter

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Academic Affiliation

Foods and Nutrition1
School of Home Economics1

Advisor

Mackey, Andrea1
Overman, Andrea1

Commencement Year

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Current results range from 1951 to 1954

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Unknown 3

Creator

Driscoll, D. Minar (Debra Minar)2
Oregon State University. Extension Service2
Jooste, Martha Elizabeth1
Oregon State University. Cooperative Extension Service1
Strawn, Bernice1
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Current results range from 1951 to 1993

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1990-19991
1980-19891
1960-19691
1950-19592

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Foods and Nutrition1
Home Economics1

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Doctoral1
Master's1

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Doctor of Philosophy (Ph.D.)1
Master of Science (M.S.)1

Language

English [eng]5

Non-Academic Affiliation

Oregon State University. Extension Service3
Oregon State University. Graduate School2

Peer Reviewed

No2
Yes2

Resource Type

Technical Report2
Dissertation1
Masters Thesis1
Other1

Rights Statement

Copyright Not Evaluated[remove]5

Subject

Baking3
High altitude baking2
High altitude cooking2
Bread1
Broiling1
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