DEVELOPMENT OF FLEXIBLE PACKAGED BREAD -TYPE PRODUCTS INCLUDING BREAD: PHASE I AND II. SINGLE AND MULTIPLE STAGE PROCESSING METHODS

Abstract

A white bread type product packaged in a lightweight, flexible pouch was developed. It is palatable, stable, and commercially sterile. Both single and multiple stage processes were explored. Many formulations were tested with the best products obtained with a synthetic flour formula chemically leavened. A steam water retort was used for cooking and sterilizing the bread product. Sterilization values of F sub o = 4 were required for sterility.

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Document Details

Document Type
Technical Report
Publication Date
Feb 01, 1966
Accession Number
AD0631689

Entities

People

  • C. G. Norris
  • S. I. Greenberg

Tags

Communities of Interest

  • Energy and Power Technologies
  • Engineered Resilient Systems
  • Sensors

DTIC Thesaurus Topics

  • Abstracts
  • Air Pressure
  • Control Systems
  • Cooling
  • Exhaust Valves
  • Experimental Design
  • Food
  • Fungi
  • Heat Energy
  • Heat Transfer
  • Materials
  • Moisture Content
  • New York
  • Packaging
  • Plastic Explosives
  • Shelf Life
  • Transducers

Fields of Study

  • Agricultural and Food sciences

Readers

  • Materials Science
  • Vector-Borne Disease and Entomology