FOODS FOR FALLOUT SHELTERS. IV. A SPECIAL SHELTER RATION BASED ON A CEREAL WAFER

Journal Article · Sat Sep 01 04:00:00 EDT 1962 · Food Technology (U.S.)

OSTI ID:4746974

Ferrel, R E; Pence, J W; Olson, R L; Taylor, E C

In view of the need for protein limitation and high carbohydrate content of shelter rations, a wheat wafer was developed. The formulation is: 79.5% bulgur, 10% fat (hydrogenated vegetable oil, melting point 116-- 8 deg F, iodine value 50), 10% dry malt extract, and 0.5% salt. The bulgur used can be made from either red or white wheats. Bulgur processing consists of raising the moisture content of whole wheat to at least 40%, gelatinizing the starch completely by cooking in steam either at atmospheric pressure or at about 20 psi, drying the product to about 10% moisture, and milling slightly to remove part of the bran, The wafers weigh 20 g and have a caloric value of 85. They were pressed to about 1/4 in. thick and either 2 x 2 in. square or circular wtth 2.25 in. diameter. Rancidity was detected in wafers stored for 2 months but this was avoided by packaging them in nitrogen. In shelter habitability tests, the wafers were found to have a high degree of acceptability and palatabtlity. (H.H.D.)

• Research Organization: Western Regional Research Lab., Albany, Calif.
• NSA Number: NSA-17-008444
• OSTI ID: 4746974
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 16: No. 9; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BRAIN
CARBOHYDRATES
CEREALS
COLLOIDS
COLOR
EVAPORATION
FALLOUT
FOOD
HEALTH AND SAFETY
HEATING
HUMIDITY
IODINE
NITROGEN
PACKAGING
PLANTS
PROTEINS
SALTS
SHELTERS
STARCH
STEAM
TESTING