Investigation of Calcium Sulfate's Contribution to Chemical Off Flavor in Baked Items.

摘要

This report documents research performed at the U.S. Army Natick Soldier Research, Development and Engineering Center (NSRDEC), between October 2007 and June 2008, to determine if calcium sulfate, an additive in many shelf- stable bread items, was responsible for a persistent off-flavor in military ration bread products. Current formulations for the Meals, Ready to Eat(trademark) (MRE(trademark) ) bread and the Filled French Toast (FFT) bread jacket, which contain calcium sulfate, were produced along with a variable substituting calcium carbonate for calcium sulfate and a variable with no calcium additive. These variables were stored for 6 months at 100 deg F. The NSRDEC Consumer Research Team conducted technical and consumer panels at time 0, 3 and 6 months. The sensory panels focused on assessing the aroma, flavor, and overall taste quality of the MRE bread and FFT variables as well as the level of perceived off-note intensity in aroma and flavor. Final analysis of the data indicated no strongly significant difference in overall acceptability of the baked items and does not merit a suggestion for elimination of the calcium sulfate from the formulations at this time. However, it should be noted that the variables containing calcium sulfate exhibited the greatest off-note intensities and the variable with no calcium treatment was consistently acceptable. Due to the close proximity of the data trend toward significance, it may be worthwhile to determine with further studies if any calcium additive is needed. If shelf life and texture are not adversely effected it may prove to be a cost savings to eliminate calcium sulfate from the formulas.