DEHYDRATION METHODS FOR INSTANT BREAD MIX FLAVORS
Abstract
The applications of freeze, spray and drum drying techniques were successful in producing dried bread-flavoring materials from cell-free liquid broths. Breads made with these mixtures were ranked slightly different in bread flavor intensity and no different in preference by a laboratory panel. When compared with bread made with the liquid flavoring, both laboratory and consumer panels rated the bread prepared with dried broths slightly inferior in flavor quality or acceptability to that prepared with liquid. No significant differences were indicated by either panel among the three dried flavor preparations. An over-all consumer rating of the instant breads was 4.65 (between like slightly and neither like nor dislike on a 7-level structured scale). Variations in consumer responses to the bread were affected by such factors as age, sex, bread eating habits, and loaf volume. Of several variations in broth formula or fermentation procedure applied to enhance flavoring capacity, the retention of yeast cells in the dried product was most effective. Addition of flour to the fermentation medium also resulted in increased flavor intensity. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Jul 31, 1960
- Accession Number
- AD0264901
Entities
People
- C.o. Chichester
- Marion Simone