The Resource A critical study of the chemical and physical factors involved in cake making, by Mattie Rea Sebastian, (electronic resource)

A critical study of the chemical and physical factors involved in cake making, by Mattie Rea Sebastian, (electronic resource)

Label
A critical study of the chemical and physical factors involved in cake making
Title
A critical study of the chemical and physical factors involved in cake making
Statement of responsibility
by Mattie Rea Sebastian
Title variation
Cake making
Creator
Subject
Genre
Language
eng
Summary
There is no specific history as to how and when the first cake was made. However, it is reasonable to suppose that it developed logically from bread making at an early date, when some clever cook found that the addition of several ingredients heretofore unused in her bread produced a loaf with a new and pleasing flavor. The origin of cake making is probably almost as ancient as that of bread making, yet the development of the two processes has been unequal and along divergent lines. At an early stage bread making was reduced to its simplest terms and was understood to be a mixture of basic ingredients made according to a formula of fairly definite proportions. This was largely due to the fact that bread making was so early commercialized and that even as far back as biblical times, bakers worked according to fixed rules to meet a demand for a standard product. With cake making the process, instead of becoming more simplified, has become more complex. One reason for this fact is that cake making has never yet been successfully commercialized, partly because the materials necessary are more expensive and more perishable than those used in bread making, but probably because there has never existed a demand for a standard cake. Another reason can be found in the many different constituents used in cake making and the numerous possibilities of variation. Much the same complex condition exists with cake making in the home. The average housewife believes that there are as many varieties of cake as there are recipes in her cookbook. Since the ingredients and proportions vary with each recipe, it never occurs to her that there is a possibility of reducing all these recipes to a common denominator, as it were, and of defining the limits of variation. To her mind there is something mysterious about cake making. She must follow the recipe verbatim in order to obtain a successful result, and even then she is in no wise certain as to the ultimate outcome until the cake is safely out of the oven. If, after long practice, the housewife does evolve some satisfactory rules and proportions, these are rarely handed down to the next generation, since these- principles are habitual rather than verbal. The business of cake making is usually transferred to the daughter before she has had a great deal of experience in cooking, and she finds it easier to depend upon a printed recipe than upon the methods of her mother. Thus the progress made in one generation is too often lost in the next generation and cook after cook grows up depending so literally on recipes that she never dreams of the underlying simplicity of this apparently complex art. Investigations into the scientific principles underlying cake making are comparatively recent and few. Although the results obtained have not as yet undergone the test of time, still the scope and possibilities of the problem have been definitely established. These investigations have followed four lines: the economic phase, the method of mixing, the standardization of proportions, and the problem of baking. All of these investigations have one purpose in view, to organize and simplify the knowledge of this science so that it may be comprehended and applied practically by the average cake maker
Cataloging source
MUU
http://library.link/vocab/creatorName
Sebastian, Mattie Rea
Degree
M.A.
Dissertation year
1916.
Granting institution
University of Missouri--Columbia
Illustrations
  • charts
  • photographs
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/subjectName
  • Cake
  • Cake
  • Cake
  • Baking
Target audience
specialized
Label
A critical study of the chemical and physical factors involved in cake making, by Mattie Rea Sebastian, (electronic resource)
Instantiates
Publication
Note
Typescript
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
815456519
Extent
1 online resource (53 leaves)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Specific material designation
remote
System control number
(OCoLC)815456519
Label
A critical study of the chemical and physical factors involved in cake making, by Mattie Rea Sebastian, (electronic resource)
Publication
Note
Typescript
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
815456519
Extent
1 online resource (53 leaves)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Specific material designation
remote
System control number
(OCoLC)815456519

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