RATION BISCUITS: V. EFFECTS OF KIND AND CONCENTRATION OF VARIOUS CONSTITUENTS ON KEEPING QUALITY
Ration-type biscuits commercially prepared according to a basic formula, with increasing levels of supplementary ingredients tested one at a time, gave the following results for flavor tests and chemical analyses when stored in sealed cans at 110° F. for periods up to 88 weeks: flavor score was improved by sugar and impaired by skim milk powder and salt; peroxide oxygen value of extracted fat was increased by salt and decreased by defatted soybean flour; fluorescence of a potassium chloride extract of defatted biscuit was increased by defatted soybean flour, baking soda, skim milk powder, malt, and salt, and decreased by sugar; pH of the potassium chloride extract was increased by defatted soybean flour and soda, and decreased by skim milk powder and malt. Shortening stability was a limiting factor in determining the relative effects of the other components on biscuit keeping quality. Biscuits containing all the supplementary materials had good keeping quality when a stable vegetable shortening was used.