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Capstone Projects

A study of how different liquids affect the fermentation process in breads.

Sun, 05/07/2017 - 14:41
Abstract: We all know that different liquids have different densities and will affect any product you are making in a unique way than the other. But how exactly do different liquids affect the fermentation of yeast in a bread dough. In this paper, I will go on to tell you about five different liquids and the type of bread I chose to use for the trials. I will also go into why I chose that type of bread and touch on the history of it.
Access: Yes
Literary Rights: On
Major: Baking and Pastry Arts, Baking Arts and Service Management
Year: 2017
Authors: Kassede Andriola

Bread: Does the Type of Milk Used Affect the Production

Sat, 12/09/2017 - 12:25
Abstract: No abstract
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Capstone Final Paper.docx
Authors: Jenna Griffo

How changing the variables of flour, water, and fermentation temperature in bread making affects the final product.

Sat, 04/29/2017 - 12:57
Abstract: During my time at Paul Smith’s College, I was taught three different bread making processes all focusing on different variables and techniques. Each method was taught by a different chef throughout the course of my freshman, sophomore, and junior year labs. These three methods are all vastly different in their own way, leading me to wonder which method would in fact yield the best results. I decided to test this theory by using the exact same recipe for all three methods, only changing the variable and proofing process of each, to specifically match what these three chefs had taught me.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Research Paper , Research Poster
Authors: Emmalee Sturtevant

Are products from local bakeries worth the cost compared to less expensive, mass produced products?

Mon, 05/01/2017 - 13:45
Abstract: My goal was to find out what matters the most to people when purchasing products while grocery shopping. I also wanted to see if small bakeries still have a foot to stand on when competing against big businesses that mass produce their products. So, I decided to compare freshly baked products to pre-packaged products by having the general public participate in a taste comparison.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Project.docx , Poster.pptx
Authors: Brittany Markee

Do Different Oven Types Effect the Outcome of Various Baked Goods?

Tue, 05/02/2017 - 13:41
Abstract: In order to assess if different oven types effect the outcome of baked goods, I will take four recipes and bake them separately in three ovens: convection, deck and conventional oven. In order to keep every single variable the same, aside from the oven, I will mix the four different recipes individually in a large batch. This will ensure that the only variable effecting the outcome of the products, is the oven types. I will look at a baguette, a cupcake, a cookie and a pate a choux recipe. These four recipes will demonstrate various outcomes of spreading, rising, crust development and even baking.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: Final Capstone Project
Authors: Mary Calabrese

Do customers prefer the taste of homemade or mass produced cheese in baked products?

Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
Access: No
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2017
File Attachments: The Author has selected not to publish this complete work.
Authors: Jessica Churchill
Fri, 05/05/2017 - 20:48
Abstract: To get results from the public, I put together a blind tasting of three different products showcasing cheeses in an assortment. Each of the products looked the same, with the same components; the only difference were the cheeses used to accompany the breads.
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Literary Rights:
Major: Baking Arts and Service Management
Year: 2017
File Attachments: capstone. final paper.docx
Authors: Jessica Churchill

Product Feasibility Plan:Little ADK

Fri, 04/28/2017 - 10:35
Abstract: Little ADK’s is a take-home wilderness experience for children between the ages of 4-11. This is an oyster mushroom growing kit that will help a child bring the magic and wonders of the Adirondacks back home, outside the Blue Line (the term used to define the Adirondack Park Preserve.). This pod-based garden system allows children, as well as adults, the opportunity to grow their very own Adirondack native plants. Little ADK’s also comes with an informational booklet and an educational coloring book describing the importance and beauty of the Adirondack Park. Little ADK will be marketed to tourist within the Park as well as to native wilderness lovers. Those purchasing the product can feel environmentally conscientious as Little ADK’s donates 10% of profits toward the preservation of the Adirondack Mountains.
Access: Yes
Literary Rights: Off
Major: Entrepreneurial Business Studies
Year: 2017
Authors: Joshua R. Clemens

Comparison of Cyprinid Composition and Abundance in Relation to Microhabitat Characteristics within Heron Marsh, in the Adirondack Park, NY

Mon, 04/24/2017 - 15:47
Abstract: Cyprinids are susceptible to local, watershed, and regional extirpation within the United States. Habitat alterations, non-indigenous species introductions, changes in water quality, and anthropogenic barriers have resulted in a decrease in overall cyprinid biodiversity. The objectives of this study are (1) to establish baseline water quality characteristics among sites in summer and fall, 2016, (2) to compare minnow densities to percent macrophyte cover among trap sites for common species, and (3) to compare 2016 minnow densities by species and combined with 2014 and 2012 density estimates. Heron Marsh is a shallow marsh located with the Adirondack Park, NY, that supports a wide variety of fishes in the Cyprinidae family. Baseline water quality was collected using an YSI meter, cyprinid densities were estimated using galvanized steel minnow traps, and macrophyte cover data was estimated using a 21-point grid system for trap sites within the marsh. Water quality monitoring will help assess changes in the marsh over time due to global warming. More minnow trap sites must be established to determine if there is a relationship between macrophyte cover and cyprinid abundance. This will allow the statistical power of our tests to become robust to assumptions that were otherwise violated. Cyprinid biodiversity and abundance were highest amongst the upper region of the marsh for most years. This suggests that the upper region of the marsh may be a sanctuary or refuge for certain cyprinid species.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2017
File Attachments: Kuryla_Capstone paper.docx
Authors: Jake E Kuryla

Wildlife Habitat Conservation and Management of Invasive North American Beavers (Castor canadensis) in Southern Patagonia from 2017-2037

Tue, 04/25/2017 - 13:40
Abstract: Importing the incisor-toothed ecosystem engineers from Canada to the southernmost tip of South America seemed like an innovative idea in 1946. Since this early introduction by the Argentine Navy, this species has grown exponentially (5,000 times their initial population) to 35,000 and 50,000 in Tierra del Fuego. Their density (0.2–5.8 colonies/km2) in this geographic region is even higher than North America (0.08-1-4 colonies/km2). North American beaver (Castor canadensis) are notorious hydrologists and modify their habitat to construct dams, canals, and dens. This species presents ecological, economical, and socio-cultural detriments. These factors have the potential to migrate to northern territories with the beaver due to climatic conditions favoring the species propagation. This population’s exponential growth is deemed larger than predicted due to the lag in local inhabitants noticing the rodents’ presence. To address beaver management, Chile and Argentina are working together under a bi-national agreement. Their goal is to restore Southern Patagonian ecosystems with total eradication of invasive beavers. The 2017-2037 Southern Patagonian Beaver Management Plan identifies the following goals: 1) Decrease the population of North American beavers (Castor canadensis) in S. Patagonia. 2) Define beaver-absent areas near invaded territories that have the potential to become occupied by this plastic species in the near future due to similar habitat criteria. 3) Education, information, and outreach on S. Patagonia beaver management is improved. 4) Zoonotic implications of beaver are monitored, investigated and managed. Objectives for each of these goals are included within the management plan. Wildlife biologists, trappers, and public input are essential to this management plan. Surveys issued to trappers and citizens aid in monitoring of zoonotic diseases related to beavers as well as determine public opinion of this species. Trapping will continue to be integral in beaver management.
Access: Yes
Literary Rights: On
Major: Fisheries and Wildlife Science
Year: 2017
Authors: Emily Hill