DEVELOPMENT OF FLEXIBLE PACKAGED BREAD -TYPE PRODUCTS INCLUDING BREAD: PHASE I AND II. SINGLE AND MULTIPLE STAGE PROCESSING METHODS
PILLSBURY MILLS INC MINNEAPOLIS MN
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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.
- Food, Food Service and Nutrition