The Development of Built-in Mechanisms for Softening and Rehydrating Compacted Food Bars

摘要

Compressed bars representing various vegetables and fruits, a cereal, a bakery item, meat, a casserole type item, non fat milk solids, and a high cook caramel candy were prepared in a manner to accentuate hardness. The effectiveness of various mechanisms for improving bitability and mastication were examined. A laminating technique resulting in a bar of thin layers held together with a mild binder was observed to be generally applicable, since individual layers could be separated for easy mastication and accelerated hydration. For fibrous products bitability was markedly improved by application of the compressive force at 90 degrees from the direction of the bite. Physical, chemical and sensory data are recorded for bars stored at four different temperatures. (Author)