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Capstone Projects

Sights Can Be Deceiving

Thu, 05/02/2019 - 14:11
Abstract: How does our sense of sight impact our consciousness and sensation of flavors when eating?
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Gabriella Buehler

Scratch Baking vs. Premixed/Prepared Baking

Thu, 05/02/2019 - 16:55
Abstract: Can people tell the difference between completely scratch made baked goods, and those with premixed/prepared elements; and how does this play a role in decision making when opening and operating a small retail bakery business? This project was conducted to test premade dough and/or mixes against scratch recipes to see how any additional ingredients and preservatives may alter the final product. Both groups of baked goods were tested against one another and the differences in appearance, taste/texture, food cost, and labor cost were noted. A blind tasting was conducted to compare different samples of scratch baked and prepared item and feedback was gathered from participants for analysis. This was also to see if the participants could differentiate the two group of products without knowing the topic of the project. The profit margin was then calculated and analyzed to determine the use of the products selected in a retail bakery. Research was conducted on different components of opening and operating a small bakery business that could possibly be affected by choosing to use scratch baking vs. premixed/prepared elements. Using a combination of both may be an option. Research components also includes consistency, marketability and availability, in addition to food and labor costs.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Skyler Lyons

A Taste Of Place: How Terroir Effects Maple Syrup

Fri, 05/03/2019 - 15:35
Abstract: Production of maple syrup starts within the tree, acer saccharum. These trees, more commonly known as sugar maples, produces maple sap. Maple sap is then, through the boiling process, transformed into Maple syrup. A study was then performed to see if one could taste the difference in Maple syrup. This test proves that there is a difference in maple syrup from different regions. Terroir of maple syrup is then compared to terroir of other things, such as wine, and shows how one would go about tasting and describing the taste of Maple Syrup.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Charli Fowler

Can you tell the difference between Dietary Restricted desserts and their regular versions?

Mon, 05/06/2019 - 10:19
Abstract: Our question for Capstone was whether or not people could tell the difference between dietary restricted desserts and their regular versions. The restrictions we chose were Gluten Free, Sugar Free, Vegan, and Dairy Free. We physically tested and noted the differences in look, texture, taste, food cost, and labor. We conducted a blind taste test in the Old St. Regis open to the Faculty, Staff, and students of the PSC Community. People participating were able to see and taste and record their answers in a survey.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Victoria Schickedanz & Emma Stoddard

Natural Versus Artificial Food Coloring and Flavoring

Tue, 05/07/2019 - 01:12
Abstract: Natural Versus Artificial Food Coloring and Flavoring- Sampling natural and artificial dyes and flavorings side by side, to see which was preferred and if people could tell the difference.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kenadhe Howell

Cake Decorations and Weather Conditions

Wed, 05/08/2019 - 16:23
Abstract: What affects do weather conditions have on some common cake decorations.
Access: Yes
Literary Rights: On
Major: Baking Arts and Service Management
Year: 2019
Authors: Kalei Fenn

Ancient Breads in a Modern World

Thu, 05/09/2019 - 16:09
Abstract: Is is possible to take ancient breads and bring them up to today's modern tastes. I took three ancient breads (a roman bread, a medieval bread, and a Viking bread) and attempted to make a savory and sweet version of each that were up to today's modern and contemporary tastes. As well a providing historical research on the breads from each time period, and the earliest history of breads.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Jordan A. Perron

Bread Fermentation

Fri, 05/31/2019 - 15:11
Abstract: How does the length of fermentation time affects the flavor of bread? A look into the process of bread making and the steps of fermentation and how flavor is developed. An experiment using sourdough starters by making three over the course of the semester and baking bread from each starter in order to determine if the starter's age affects the flavor of the finished product.
Access: Yes
Literary Rights: Off
Major: Baking Arts and Service Management
Year: 2019
Authors: Kayla Lyons

Changes in aquatic communities resulting from interactions between climate change and invasive aquatic plants in the Adirondacks.

Thu, 02/09/2012 - 11:26
Abstract: Global climate change can act synergistically with invasive species leading to shifts in ecosystem structure and function. We assessed how a rise in water temperature influenced the potential competitive advantage of an invasive aquatic plant, Eurasian watermilfoil, (Myriophyllum spicatum) over a co-occurring native species northern watermilfoil (M. sibiricum). We also examined the interrelationship between water temperature, watermilfoil, and the aquatic ecosystem including periphyton growth and zooplankton abundance. The study was conducted using replicated mesocosms (3785-liter), with water heaters used to provide a range of temperatures. We found that increasing water temperature promoted the likely competitive advantage of the invasive species, M. spicatum: Survival of M. sibiricum plants was lower than that of M. spicatum across all temperature treatments with a mean survival rate of 24% and 96% respectively. M. sibiricum also showed significantly slower rates of plant growth (mean growth of 3.3 cm compared to 7.6 cm for M. spicatum) and reduced vigor compared to M. spicatum, with an average of less than half the number of growing meristems. Zooplankton densities averaged over 20 times higher in mesocosms with M. sibiricum compared to those with the invasive M. spicatum. Periphyton biomass was best explained by water temperature with an increase in growth in warmer water. Our study confirms that in the face of global climate change, the invasive M. spicatum will continue to exert dominance over its native counterpart. Our results also provide compelling evidence that the combined effects of climate change and invasive aquatic plants can dramatically alter aquatic ecosystems.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences, Fisheries and Wildlife Science, Forestry, Natural Resources Management and Policy
Year: 2010
Authors: Nicholas Boudreau, Zachary Bozic, Geoffrey S. Carpenter, David M. Langdon, Spencer R. LeMay, Shaun M. Martin, Reid M. Mourse, Sarah L. Prince, Kelli M. Quinn, David A. Patrick