BULGUR WAFER AND ADJUNCTS FOR FALLOUT SHELTER RATIONS
Annual rept. for Jul 1963-Jun 1964
WESTERN REGIONAL RESEARCH LAB ALBANY CA
Pagination or Media Count:
Long-term five-year studies of the storage life of bulgur wafers and adjuncts food to serve with the wafers to vary fall out shelter menus are in progress. Taste panel results after 16 months of storage indicate that the shelf-life of bulgur wafers may be increased by nitrogen-gas packing and by use of malt sirup rather than corn sirup in the formulation. Chemical-physical analyses are being made on duplicate samples of wafers in a search for a test that correlates with organoleptic evaluation. Trends are not yet well enough developed to permit meaningful correlation. Identify of components of the vapors from rancidifying bulgur and from a model compound, methyl linoleate linoleic acid comprises more than half of the fatty acids in wheat, is being sought by means of a new technique which combines gas-liquid chromatography and rapid-scan mass spectrometry. Wheat products prepared by hot-air puff-drying and by gun puffing have been evaluated as wafer ingredients potentially cheaper than regular puffed bulgur. Material obtained by hot-air puff-drying shows some promise as a suitable alternate wheat ingredient for wafers. Several new adjuncts have been proposed, including a pectin jelly prepared with cold water to replace the originally developed jellies requiring hot water for preparation.
- Food, Food Service and Nutrition
- Civil Defense