RATION BISCUITS: I. FACTORS AFFECTING THE KEEPING QUALITY OF BISCUITS CONTAINING PROTEIN SUPPLEMENTS

Abstract

The storage life of biscuits was extended by maintaining a moisture content of 6% or less. From considerations of initial quality and of increased storage life sodium bicarbonate was superior to ammonium bicarbonate as a leavening agent, particularly at lower levels. By the same criteria, wheat germ appeared to be a more satisfactory source of protein than soy flour, dried skim milk, or dried egg yolk.Moisture-resistant packaging materials were found necessary to prevent mould growth and maintain edibility in biscuits stored at high humidities; however, biscuits so packed deteriorated at a faster rate at high temperatures. Tin-plate containers appeared to be the most effective for long term storage at high humidities, although Reynolds' metal A-10 with or without an inner liner was satisfactory for storage periods of about half a year.While none of the quality measurements used were completely reliable measures of biscuit quality, a fluorescence measurement assessed the effects of the various treatments in a relatively satisfactory manner.