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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.
Access:
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

Assessment of Tree Planting Riparian Management along the Ausable and Boquet Rivers in New York State

Tue, 12/05/2017 - 14:28
Abstract: Ecological restoration is, in part, restoring degraded ecosystems. By adding riparian vegetation along degraded reaches of rivers and streams, ecologists can begin to restore the natural habitat and processes associated with that river or stream. Trees, shrubs and grasses can be very important in retaining stream bank soils, providing shade in the river and habitat for terrestrial species. Two programs called Trees for Tribs and Ausable River Association (AsRA), restore degraded riparian areas in the state of New York, including the Ausable and Bouquet Rivers in the Adirondack State Park. This study compared survival rates of the plantings in nine different locations along the Ausable River and one location along the Boquet River. The tree species, living status (survivorship), and stem density of the understory was recorded. The four AsRA planting sites and one U.S. Fish and Wildlife Service site planted saplings ranging from 6-8 feet in height, and the Trees for Tribs planted seedlings at the other five sites. It was found that there was no significant difference between the survival rates of the saplings in comparison to the survival rates of the seedlings (p-value = 0.37). In addition, there was no significant difference (p-value = 0.05) in the stem density measurements between sapling and seedling plots. It was also observed that records of tree plantings were either missing, incomplete or inaccurate from both Ausable River Association and Trees for Tribs.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences
Year: 2017
Authors: Austin Tremblay

Living Machine ® Wastewater Treatment in Sólheimar

Tue, 12/05/2017 - 15:02
Abstract: As of 2014, Sólheimar Ecovillage in South Iceland began to experience inadequate sewage treatment. After a large earthquake, the community’s constructed wetland became damaged, freely expelling untreated wastewater into the surrounding watershed. After research, the Living Machine® system became the evident solution to help mitigate this issue. By using a case study of a Living Machine® system in South Burlington, Vermont, I was able to determine output estimates of individuals by gallons per day (GPD) and approximate a price for a Living Machine® with a greenhouse at $1,019, 694 USD. Different approaches Sólheimar could take to help make this project successful would be installing a flowmeter, applying for different grants, charging tourists to use the restrooms, and contacting the engineering company to discuss the current and future piping system in the village.
Access: Yes
Literary Rights: Off
Major: Environmental Sciences
Year: 2017
File Attachments: jsetter_final.pdf
Authors: Jessica Setter