STABLE BREAD STORABLE IN COLLAPSED STATE
Rept. no. 3, Final, phase 2, Aug 1965
GENERAL FOODS CORP WHITE PLAINS NY
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The report describes a process by which full moisture baked goods can be freeze compressed and freeze dried. The compressed dry form is immersed in water to rehydrate and expand to resemble the f1esh counterpart. Successful application was made to sliced white bread, sponge cake, devils food cake and waffles. Sliceable jelly and peanut butter were formulated which were combined with the prior processed compressed bread to make complete compressed sandwiches. Difference testing of compressed bread indicated similarity to a control bread with respect to appearance and flavor with tbure of the exp8ymental classified as being slightly moist. Storage testing of the various compressed prototypes was conducted at 70F., under cycling conditions of 0F. to 7070F. and at 100F. No appreciable c0ange was noted at the 70F. and cycling storage conditions for periods up to six months. Deterioration did occur at 100F. which requires further investigation.
- Food, Food Service and Nutrition