Colorado Researcher Inga Allison Revolutionizes High-Altitude Baking

Bakers in high-altitude regions often struggle with recipes that yield disappointing results, such as sunken cakes and flat cookies. However, thanks to the pioneering work of Inga Allison, a home economics professor at Colorado State University (CSU), achieving perfect baked goods in mountainous areas has become more attainable. Her research in the early 20th century laid the groundwork for understanding the unique challenges posed by high-altitude baking.

Allison began her career in 1908 at Colorado Agricultural College, now known as CSU. She joined a faculty group that focused on studying the effects of altitude on food preparation and agricultural practices. Despite the limitations of her department, which was located in a building lacking proper laboratory equipment, Allison pushed the boundaries of home economics beyond traditional domestic roles. She encouraged her students to engage with scientific principles that underpin food preparation, aiming to enrich their understanding of the field.

In her role, Allison emphasized the importance of combining home economics with the physical and biological sciences. This approach not only provided her students with a broader perspective but also contributed to the early development of home economics as a profession. According to CSU historian James E. Hansen, her work inspired many women to expand their careers into areas such as dietetics, child development, and institutional management.

Allison’s commitment to advancing her department was evident when she became chair in 1910. She advocated for funding to enhance the home economics program, but it took nearly two decades for significant improvements to occur. During this time, she collaborated with then-CSU President Charles Lory to access equipment in the physics department. This collaboration allowed her to conduct experiments that explored the relationship between cooking methods and atmospheric pressure.

The breakthrough moment for altitude baking came in 1927 when CSU established the nation’s first altitude baking lab, largely due to Allison’s persistent research efforts. Her findings led to the creation of a 1932 bulletin detailing specific baking adjustments for altitudes ranging from 4,000 to over 11,000 feet. This publication became a vital resource for bakers in Colorado and beyond.

Understanding High-Altitude Baking

As a current food scientist, Caitlin Clark applies Allison’s principles to help bakers adapt their recipes for high altitudes. One of the primary challenges faced by bakers is the lower air pressure found at higher elevations, which affects the chemical and physical processes involved in baking.

At high altitudes, water boils at lower temperatures—around 200 degrees Fahrenheit in Denver compared to 212 degrees Fahrenheit at sea level. This change means that steam is produced earlier in the baking process, impacting the rise of baked goods. Carbon dioxide from leavening agents also expands more rapidly in thinner air, often leading to cakes that rise prematurely and collapse.

Additionally, rapid evaporation of moisture can lead to an over-concentration of sugars and fats, resulting in undesirable textures. To counter these effects, Allison discovered that bakers could reduce sugar and increase liquid in their recipes, as well as decrease the amount of leavening agents to achieve better results.

Honoring a Legacy

Allison’s contributions to home economics and women’s education have left a lasting impact. She was part of a generation of women who advocated for higher education and scientific research in Colorado. Notable contemporaries included Grace Espy-Patton, who founded an early feminist journal, and Miriam Palmer, a specialist in aphid research.

In 1945, Allison retired as an emerita professor and dean at CSU but continued her education by taking classes in fields such as Russian and biochemistry. In recognition of her achievements, the university dedicated Allison Hall, a women’s dormitory, in her honor in 1958. At the dedication ceremony, she remarked, “I had supposed that such a thing happened only to the very rich or the very dead.”

Today, Allison’s legacy continues to influence bakers and food scientists, enabling them to navigate the complexities of high-altitude baking with confidence. Her work not only advanced culinary science but also empowered generations of women to pursue careers in fields traditionally dominated by men. As the culinary world continues to evolve, the foundational principles established by Allison remain relevant and impactful.