Accession Number:

AD0631689

Title:

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

Descriptive Note:

Technical rept.

Corporate Author:

PILLSBURY MILLS INC MINNEAPOLIS MN

Personal Author(s):

Report Date:

1966-02-01

Pagination or Media Count:

81.0

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE