Development of Flexibly Packaged Cakes

Abstract

Attempts to improve flexibly packaged cake items in regard to texture, shelf life and general acceptability have met with some degree of success. Formulation changes of increasing sugar and shortening levels while lowering egg and moisture levels were responsible for improvements in texture and storage stability. With reformulation, however, sugar crystallization became noticeable. The use of crystallization inhibitors such as sorbitol and invert sugar were unacceptable primarily because of color problems. While the use of 0. 2% gum arabic initially appeared to reduce the crystallization problem, subsequent storage studies showed no significant influence on general acceptance of the product, or change in crystallization.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1972
Accession Number
AD0752455

Entities

People

  • Abdul R. Rahman
  • Anthony P. Umina
  • James W. Davis
  • Richard G. Hulsey

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Acceptance Tests
  • Air Pressure
  • Barometric Pressure
  • Crystallization
  • Films
  • Food
  • Fungi
  • High Pressure
  • Inhibitors
  • Materials
  • Moisture
  • Moisture Content
  • Plant Exudates
  • Security
  • Sugar Alcohols

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Materials Science and Engineering.
  • Systems Analysis and Design