Development of Flexibly Packaged Cakes
ARMY NATICK LABS MA FOOD LAB
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Attempts to improve flexibly packaged cake items in regard to texture, shelf life and general acceptability have met with some degree of success. Formulation changes of increasing sugar and shortening levels while lowering egg and moisture levels were responsible for improvements in texture and storage stability. With reformulation, however, sugar crystallization became noticeable. The use of crystallization inhibitors such as sorbitol and invert sugar were unacceptable primarily because of color problems. While the use of 0. 2 gum arabic initially appeared to reduce the crystallization problem, subsequent storage studies showed no significant influence on general acceptance of the product, or change in crystallization.
- Food, Food Service and Nutrition