The Effect of High-Temperature Storage on the Digestibility of Carbohydrates in Pouch Bread.

Abstract

As a means of boosting the morale of the troops in the front lines and as a way of enhancing the acceptance of carbohydrates in MRE and T rations, from the Sustainability Directorate developed an MRE pouch bread, which has been shown to be satisfactory even after three years of storage at 21 degrees centigrade. The successful outcome of this product was possible by the use of a combination of hurdle techniques and through the inclusion of innovative antistaling compounds. The purpose of this investigation was to determine to what extent the digestibility of carbohydrates in pouch bread is adversely affected as a result of storage during low and high temperatures for prolonged periods.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1997
Accession Number
ADA321032

Entities

People

  • Carol P. Shaw
  • Cathy Porcella
  • K. A. Narayan

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Engineered Resilient Systems

DTIC Thesaurus Topics

  • Amorphous Materials
  • Biliary Tract
  • Body Weight
  • Carbohydrates
  • Chemical Analysis
  • Chemistry
  • Crystallization
  • Digestive System Processes
  • Food
  • Glass Transition Temperature
  • Heat Energy
  • High Temperature
  • Phase Transformations
  • Polysaccharides
  • Small Intestine
  • Transition Temperature
  • Transitions

Readers

  • Gender and Food Studies
  • Strategic Security Studies