The Effect of High-Temperature Storage on the Digestibility of Carbohydrates in Pouch Bread

As a means of boosting the morale of the troops in the front lines and as a way of enhancing the acceptance of carbohydrates in MRE and T rations, from the Sustainability Directorate developed an MRE pouch bread, which has been shown to be satisfactory even after three years of storage at 21 degrees...

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Bibliographische Detailangaben
Hauptverfasser: Narayan, K. A, Porcella, Cathy, Shaw, Carol P
Format: Report
Sprache:eng
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Zusammenfassung:As a means of boosting the morale of the troops in the front lines and as a way of enhancing the acceptance of carbohydrates in MRE and T rations, from the Sustainability Directorate developed an MRE pouch bread, which has been shown to be satisfactory even after three years of storage at 21 degrees centigrade. The successful outcome of this product was possible by the use of a combination of hurdle techniques and through the inclusion of innovative antistaling compounds. The purpose of this investigation was to determine to what extent the digestibility of carbohydrates in pouch bread is adversely affected as a result of storage during low and high temperatures for prolonged periods.