DTIC AD0727680: Development of a Stable Leavening pdf

DTIC AD0727680: Development of a Stable Leavening

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In order to prolong the shelf life of a prepared bakery mix a leavening system was desired which would prevent the premature escape of carbon dioxide due to interaction with moisture in the product during prolonged high temperature storage. A variety of methods was tried which would provide a barrier between the sodium bicarbonate and the leavening acid, sodium aluminum phosphate, and available moisture in the mix. These included encapsulating the sodium bicarbonate particles with hydrophobic materials such as hydrogenated vegetable or animal oils. The shortening protected sodium bicarbonate method was developed into a two layered bakery mix, separating the sodium bicarbonate from the moisture containing ingredients of the mix. Physical separation of the sodium bicarbonate was also investigated by packaging the sodium bicarbonate in a moisture proof pouch from which it could be mixed with the remaining ingredients at the time of baking. It was found that both the physically separated and the shortening – protected sodium bicarbonate in a layered mix method were successful in preventing the premature escape of carbon dioxide

• Creator/s: Defense Technical Information Center
• Date: 5/19/1971
• Year: 1971
• Book Topics/Themes: DTIC Archive, Umina, Anthony, ARMY NATICK LABS MA FOOD LAB, *FOOD, ALUMINUM COMPOUNDS, CARBON DIOXIDE, CARBONATES, ENCAPSULATION, MILITARY REQUIREMENTS, MOISTURE, PACKAGING, PHOSPHATES, SEPARATION, SODIUM COMPOUNDS, STABILITY, STORAGE, TEMPERATURE

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