No abstract

The increased production arid use of home freezing units have aroused interest in the freezing of baked products, batters, and doughs. Because of the convenience, many homemakers are freezing and storing these foods for short periods. This investigation was undertaken to study the effect of freezing on the quality of plain shortened cakes, and to determine whether cakes baked before freezing differed from those prepared from batter which had been frozen. Freshly baked cakes, cakes baked from frozen or thawed frozen batter, and reheated frozen cakes were compared on the bases of volume, compressibility, and palatability. These comparisons were made after one, four, eight, 12, and 16 weeks of freezer storage. Tests were made two and 48 hours after baking or reheating. The cakes were tested after 48 hours, to learn whether those which had been frozen, or prepared from batters which had been frozen, retained their freshness as well as standard products after 48 hours. REVIEW OF LITERATURENumerous recommendations have been made concerning the freezing of cake batters and baked cakes, but there are few reports of controlled experiments. Graul and Lowe (1947) prepared shortened cakes and batters, using either a hydrogenated lard o r butter, and compared the quality of the thawed cakes and of cakes baked from the batters after storage a t -18 and -23"C.(O and -10°F.) for two, four, six, and eight months. After two months noticeable flavor, aroma, and color changes were observed in cakes o r cake batters held a t --18'C.(O0F.), while products stored a t -23"C. (-10°F.) did not differ significantly from fresh cakes. Volume decreased in all frozen products, the mean volume of cakes stored at -l8"C.(OoF.) being smaller than that of cakes held at the lower temperature. Frozen baked cakes had better volume and were considered more palatable than cakes baked from frozen batters. These workers found that when synthetic vanilla was added to the mix, a n unpalatable flavor developed at both storage temperatures. This flavor was not present when no vanilla was used.Meyer, Buckley, and Moore (1949) compared the volume and palatability of sponge and butter cakes frozen after baking and prepared from frozen batter and thawed frozen batter. Butter cakes baked before freezing maintained good quality throughout the nine-month test period, while the ones baked from thawed batter were equivalent to fresh in all respects during six months of freezer storage, after which a slight offflavor was noted. Those prepared from frozen batter at intervals during seven months of freezer storage were considered to be of good quality, 169

No abstract

This study was undertaken to determine the effect of certain home practices on the retention of riboflaviii in some commonly used vegetables. Three general procedures were employed and the amounts of riboflavin present before and after each treatment were determined. Cabbage was shredded and held in water for one and three hours and in air for two hours j cabbage, peas, snap beans, and spinach were cooked in various amounts of water for different lengths of time; and cabbage was cooked, cooked and held in the refrigerator, aiid cooked, held, and reheated.Although information is available in the literature concerning the riboflavin content of raw vegetables, little has been reported on the effect of cooking, holding, and reheating on the retention of this vitamin. Investigations have been carried on to determine the effect of varying the amounts of cooking water and the lengths of cooking time. These indicate that, while riboflavin is not readily destroyed by heat, such variations in procedure influence the distribution of riboflavin between the cooked vegetable and the cooking water. A brief survey of the literature follows.Cheldelin, Woods, and Williams (1943) studied the effect of steaming on the riboflavin content of cabbage. The raw cabbage contained 57 micrograms of riboflavin per 100 grams and lost 16 per cent during a 30-minute steaming period.Oser, Melnick, and Oser (1943) observed that raw peas with a riboflavin content of 2.58 micrograms per gram retained 93 and 69 per cent of this amount during cooking in a very small amount of water and in a larger amount of water for a longer period of time, respectively. The peas analyzed by Johnston, Schauer, Rapaport, and Deuel (1943) contained 203 micrograms of riboflavin per 100 grams. When cooked in aluminum pans, 64 per cent was retained ; similar results were obtained when Pyrex pans were used for cooking. Mackinney and Sugihara (1942) determined the riboflavin content of raw and cooked peas and found that the values obtained before and after cooking were in the same range. Little difference in riboflavin content was noted by Rose and Phipard (1937) for raw peas and peas cooked in water to barely cover for 15 minutes. Phillips and Fenton (1945) reported an average value of 0.140 milligram of riboflavin per 100 grams of raw Tendergreen snap beans; 78 per Work undertaken as part of the National Cooperative Experiment Station Project on " Conservation of Nutritive Values of Foods. " 162

Variable antidive suspension characteristics represent an excellent design compromise between 100 percent dive compensation and ride harshness. This paper develops a simple suspension modification which permits wide flexibility in the choice of variable antidive to be used by a vehicle designer. A sample suspension design is presented for which variable antidive characteristics are developed.