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Capstone Projects

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

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

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

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

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

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

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

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

Fish Community Structure with the Reestablishment of Beavers in Beaver Ponds in Smitty Creek Watershed

Tue, 05/07/2019 - 18:15
Abstract: This study is part of a long-term monitoring project, which looks into fish assemblages and the impact beaver reestablishment has on them. Beavers were abundant in 2006, but as of 2011 beavers had left the ponds to go somewhere else, and in this study there was clear signs of beaver presence. The study takes place in a series of continuous beaver ponds located within the Smitty Creek Watershed. Minnow traps were baited and set for 24 hours in order to catch a sample of fish from each pond. Results were compared to data from (2006 and 2011). This year’s data showed two new species of fish that haven’t been found in the beaver ponds before, Northern Pearl Dace (Margariscus nachtriebi) and Finescale Dace (Phoxinus neogaeus). Brook Trout individuals in the study were one lower in 2011, but many more Brook Trout were caught in 2006. Creek Chub have always composed the highest number of fishes. Finescale Dace and Redbelly Dace were found in low abundances.  
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Nicholas Shalayda

The Pinocchio Lizard (Anolis proboscis): Conserving Mindo's Hidden Anole

Tue, 05/07/2019 - 11:45
Abstract: EXECUTIVE SUMMARY The Pinocchio lizard (Anolis proboscis) is a cryptic, arboreal anole with in the laevies species group characterized by the unique rostral appendage. Rediscovered in 2005 in Mindo, Ecuador, our understanding of species is limited. The International Union for Conservation of Nature (IUCN) currently lists the species as endangered for its limited extant range within the Andean cloud forests near Mindo (Pichincha). Their reliance on canopy cover with branching twigs makes habitat loss the greatest ecological concern. Anthropomorphic influences such as agriculture, urban development, and oil industry continue to increase the rate of deforestation. The goal of this plan is to provide protection and recover the populations of Pinocchio lizards within 15 years. The following objectives are designed to achieve this goal. (1) Determine population size estimates and detailed suitable habitat requirements of the Pinocchio lizard within 2-3 years. (2) Implement an education and awareness campaign in Mindo within 1 year. (3) Establish the Mindo as a National Park within the next 5 years. (4) Increase survivorship of all life stages within 3 years. Research is needed to develop a detailed understanding is needed to make informed decisions to achieve objectives. Establishing the extant range of the species as a National Park will discourage provide habitat and legal protection. Implementing a captive breeding and reintroduction program will increase immature life stages needed to increase wild populations. If objectives are met successfully, the species will be federally protected throughout its extant range, the population will be stabilized, and will be delisted from the IUCN red list, conserving the biodiversity of Ecuador’s cloud forests.
Access: Yes
Literary Rights: Off
Major: Fisheries and Wildlife Science
Year: 2019
Authors: Gavin Shwahla