ARMY MIL-DTL-32219-2006 BAGEL SHELF STABLE FOR OPERATIONAL RATIONS《军粮耐贮存百吉饼》.pdf

1、 MIL-DTL-32219 3 October 2006 INCH-POUNDDETAIL SPECIFICATION BAGEL, SHELF STABLE, FOR OPERATIONAL RATIONS This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This specification covers a shelf stable bagel in a flexible pouch intend

2、ed for use by the Department of Defense as a component of operational rations. 1.2 Classification. The product will be of the following types as specified (see 6.1): 1.2.1 Types. The types are as follows: Type I - Plain Type II - Blueberry Type III - Spicy Asiago cheese 2. APPLICABLE DOCUMENTS 2.1 G

3、eneral. The documents listed in this section are specified in sections 3, 4, or 5 of this specification. This section does not include documents cited in other sections of this specification or recommended for additional information or as examples. While every effort has been made to ensure the comp

4、leteness of this list, document users are cautioned that they must meet all specified requirements of documents cited in sections 3, 4, or 5 of this specification, whether or not they are listed. Comments, suggestions, or questions on this document should be addressed to US Army Research, Developmen

5、t and Engineering Command, Natick Soldier Center, AMSRD-NSC-CF-F, 15 Kansas St., Natick, MA 01760-5018 or emailed to Raymond.Valvanonatick.army.mil. Since contact information can change, you may want to verify the currency of this address information using the ASSIST Online database at http:/assist.

6、daps.dla.mil. AMSC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 22.2 Government documents. 2.2.1 Specifications, standards, and handbooks.

7、 None. 2.2.2 Other Government documents, drawings, and publications. The following other Government documents, drawings, and publications form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or cont

8、ract. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder (21 CFR Parts 1-199) (Copies of this document are available online at www.gpoaccess.gov/nara or from the Superintendent of Documents, ATTN: New Orders, P.O. Box 371954, Pitt

9、sburgh, PA 15250-7954.) U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA) National Primary Drinking Water Regulations (Copies of this document are available online at www.epa.gov or from the Office of Drinking Water, Environmental Protection Agency, WH550D, 401 M Street, SW, Washington, DC 20460.) 2.3 Non-

10、Government publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents are those cited in the solicitation or contract. AOAC INTERNATIONAL Official Methods of Analysis (OMA) of the AOAC International (Co

11、pies of this document are available from www.aoac.org or AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877.) AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the American Association of Cereal Chemists (Copies of this document are available from www.

12、aaccnet.org or American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 3AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ANSI/ASQ Z1.4 Sampling Procedures and Table

13、s for Inspection by Attributes (Copies of this document are available from www.asq.org or ASQ, 600 North Plankinton Ave., Milwaukee, WI 53203.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Copies of this document are available from www.nap.edu or National Academy Press, 2101 Constitution Avenu

14、e, N.W. Washington, DC 20418.) 2.4 Order of precedence. In the event of a conflict between the text of this document and the references cited herein, the text of this document takes precedence. Nothing in this document, however, supersedes applicable laws and regulations unless a specific exemption

15、has been obtained. 3. REQUIREMENTS 3.1 Product standard. When specified (see 6.1), a sample shall be subjected to first article (FA) or product demonstration model (PDM) inspection as applicable, in accordance with 4.2. The approved sample shall serve as the product standard. Should the contractor a

16、t any time plan to, or actually produce the product using different raw material or process methodologies from the approved product standard, which result in a product non comparable to the product standard, the contractor shall arrange for a new or alternate FA or PDM approval. In any event, all pr

17、oduct produced must meet all requirements of this document including product standard comparability. 3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off-flavors, off-odors, and off-color

18、s. All ingredients shall meet and be in accordance with good commercial manufacturing practices. 3.2.1 Flour. The flour shall be matured, bleached, enriched, hard wheat flour, which will produce a product in compliance with 3.5. Alternatively, unenriched flour may be used provided the equivalent enr

19、ichments required in the Code of Federal Regulations (CFR) for Standard of Identity for Enriched Flour (21 CFR, Part 137.165) are added at the time of production of the finished product. The flour used for preparation of the dough shall have a protein content of not less than 12.5 percent and a malt

20、ose content of not greater than 0.2 percent. Amylolytic enzyme activity, as determined by the “falling number” method, shall not exceed 240 seconds. Flour not meeting protein requirements but otherwise in compliance may be supplemented with vital wheat gluten to the required protein level. Provided

21、by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 43.2.2 Water. Water used for formulation and washing shall conform to the National Primary Drinking Water Regulations. 3.2.3 Glycerol. The glycerol shall comply with the Food Chemicals Codex. 3.2.4

22、 Sugar, white, granulated. Sugar shall be white, refined, granulated cane or beet sugar, or a combination thereof. 3.2.5 Sugar, nonreducing. Nonreducing sugar shall be Trehalose or equal, a white, non reducing sugar with molecular weight 342.31 grams, and melting point 207F (97C) (see 6.2.1). 3.2.6

23、Vital wheat gluten. Vital wheat gluten shall be a cream to tan colored powder produced from wheat flour by drying freshly washed gluten under temperatures sufficiently low to preserve the vital characteristics of gluten. The rehydrated gluten shall absorb two times its weight in water and when re-hy

24、drated, it shall be capable of forming cohesive, elastic dough. Vital wheat gluten shall have a protein content (N x 5.7) of not less than 71.0 percent, total carbohydrate content not more than 15.0 percent, a moisture content of not more than 6.5 percent, fat (by hydrolysis) of not more than 6.5 pe

25、rcent, and ash not more than 1.0 percent. 3.2.7 Oil, vegetable. Vegetable oil shall possess a clean, bland, flavor and shall have a minimum stability of 25 hours Active Oxygen Method (AOM). The oil shall have a free fatty acid value not to exceed 0.05 percent, a moisture/volatile matter content not

26、to exceed 0.06 percent and pass a cold test of 5.5 hours (minimum). 3.2.8 Salt. Salt shall be iodized, white, refined sodium chloride with or without anti-caking agents. 3.2.9 Yeast. Yeast shall be good quality commercial active dry bakers yeast. Compressed or crumbled yeast may be used. 3.2.10 Xant

27、han gum. Xanthan gum shall comply with the Food Chemicals Codex. 3.2.11 Crumb softener. Crumb softener shall be Dimodan 300PH or equal, distilled monoglycerides made from edible, refined, partially hydrogenated vegetable oil (see 6.2.2). 3.2.12 Oxidizer/conditioner/mix reducer. Oxidizer/conditioner/

28、mix reducer shall be Control S or equal and comply with the 21 CFR, Part 172.859 (see 6.2.31). 3.2.13 Nonfat dry milk. Nonfat dry milk shall be 53 percent carbohydrate, 33.5 percent protein, and shall not exceed 1 percent fat (see 6.2.4). 3.2.14 Enzyme/softener. Enzyme/softener shall be Vital Soft #

29、113382 or equal (see 6.2.5). Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 53.2.15 Enzyme complex. Amylolytic enzyme complex shall be Grindamyl Max-Life 210 or equal produced by fermented bacterial strains (see 6.2.6). 3.2.16 Sorbic a

30、cid, encapsulated. Encapsulated sorbic acid shall comply with the Food Chemicals Codex. The encapsulated sorbic acid shall consist of 70 + 2 percent sorbic acid and 30 + 2 percent vegetable oil. The vegetable oil shall have a melting point of 141F to 147F (61C to 64C) (see 6.2.7). 3.2.17 Blueberry f

31、lavored chips. Blueberry chips shall be Blueberry Flavorettes #22502 or equal (see 6.2.8). 3.2.18 Pepper, red, crushed. Crushed red pepper shall be derived from dry, cut, red, ripe fruit of Capsicum annuum L. and shall possess the characteristic yellowish-red to red color. The Scoville Pungency Valu

32、e shall be not less than 30,000 units. The red pepper shall be flaked to allow a maximum of 5 percent, by weight, to pass through a U.S. Standard No. 20 sieve. 3.2.19 Oregano, ground. Ground oregano shall be derived from the dried leaves of Origanum vulgare L. and shall possess a strong camphoraceou

33、s aroma and a pungent, slightly bitter flavor. The ground oregano shall contain not less than 2.0 mL of volatile oil per 100 grams of ground oregano and shall be of such size that 95 percent shall pass through a U.S. Standard No. 30 sieve. 3.2.20 Pepper, cayenne, ground. Cayenne pepper shall be deri

34、ved from the dried, red, ripe fruit of Capsicum frutescens L. and shall be red-brown to red in color with a perceptible sensation of pungency. The Scoville Pungency Value shall be not less than 40,000 units and the pepper shall be of such size that not less than 95 percent shall pass through a U.S.

35、Standard No. 20 sieve. 3.2.21 Asiago cheese. Asiago cheese shall be Asiago cheese shredded with anti-caking agent (see 6.2.9). 3.3 Preparation and processing. Preparation and processing shall be on a continuous basis. 3.3.1 Preparation of bagel. The bagel shall be manufactured by the dough method or

36、 any other method yielding an equivalent product. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 63.3.1.1 Preparation of bagel (type I). The bagel shall be formulated from the following ingredients in the proportions specified: Ingredi

37、ent Percent by weightFlour 1/ 53.94 Water 1/ 30.00 Glycerol 4.61 Sugar, white granulated 2.02 Sugar, nonreducing 2.00 Vital wheat gluten 1.34 Oil, vegetable 1.29 Salt 1.18 Yeast (instant dry) 1/ 2/ 0.96 Xanthan gum 0.80 Crumb softener 0.54 Oxidizer/conditioner/mix reducer 0.48 Nonfat dry milk 0.40 E

38、nzyme/softener 0.26 Enzyme complex 0.13 Sorbic acid, encapsulated 0.05 1/ The percent by weight of flour, water, and yeast may be adjusted, if necessary, to compensate for in-plant processing equipment, humidity and temperature conditions. 2/ When compressed or crumbled yeast is used, the percent by

39、 weight shall be adjusted to assure compliance with finished product requirements. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 73.3.1.2 Preparation of bagel (type II). The bagel shall be formulated from the following ingredients in

40、the proportions specified: Ingredient Percent by weightFlour 1/ 51.25 Water 1/ 28.60 Blueberry flavored chips 4.60 Glycerol 4.39 Sugar, white granulated 2.00 Sugar, nonreducing 2.00 Oil, vegetable 1.29 Vital wheat gluten 1.28 Salt 1.12 Yeast (instant dry) 1/ 2/ 0.92 Xanthan gum 0.77 Crumb softener 0

41、.51 Oxidizer/conditioner/mix reducer 0.46 Nonfat dry milk 0.40 Enzyme/softener 0.24 Enzyme complex 0.12 Sorbic acid, encapsulated 0.05 1/ The percent by weight of flour, water, and yeast may be adjusted, if necessary, to compensate for in-plant processing equipment, humidity and temperature conditio

42、ns. 2/ When compressed or crumbled yeast is used, the percent by weight shall be adjusted to assure compliance with finished product requirements. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 83.3.1.3 Preparation of bagel (type III).

43、 The bagel shall be formulated from the following ingredients in the proportions specified: Ingredient Percent by weightFlour 1/ 53.57 Water 1/ 30.00 Glycerol 4.61 Sugar, white granulated 2.02 Sugar, nonreducing 2.02 Vital wheat gluten 1.34 Oil, vegetable 1.29 Salt 1.18 Yeast (instant dry) 1/ 2/ 0.9

44、6 Xanthan gum 0.80 Crumb softener 0.54 Oxidizer/conditioner/mix reducer 0.48 Nonfat dry milk 0.43 Enzyme/softener 0.32 Enzyme complex 0.16 Pepper, red, crushed 0.10 Oregano, ground 0.08 Sorbic acid, encapsulated 0.05 Pepper, cayenne, ground 0.05 1/ The percent by weight of flour, water, and yeast ma

45、y be adjusted, if necessary, to compensate for in-plant processing equipment, humidity and temperature conditions. 2/ When compressed or crumbled yeast is used, the percent by weight shall be adjusted to assure compliance with finished product requirements. 3.3.2 Preparation of dough. All dry ingred

46、ients shall be dry blended. The liquid ingredients shall be added to the dry ingredients while mixing in the following order: water, oil, and glycerol. All combined ingredients shall then be sufficiently mixed to develop the dough. The bulk dough should be allowed a brief period of rest in accordanc

47、e with American Baking Committee guidelines before dividing and shaping. 3.3.3 Dividing, shaping, and depositing. The bulk dough, following a brief rest, shall be divided into pieces of sufficient weight to ensure compliance with finished product net weight requirements. The dough pieces shall be sh

48、aped and molded into round bagel form with a hole in the center, as specified, prior to being deposited in the baking pan. 3.3.4 Holding and proofing. The pans containing the molded dough pieces shall be placed on portable racks and may be placed in a retarder at 50F (10C) and 50 percent relative hu

49、midity Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-32219 9(RH) for a minimum of 15 hours. The product shall then undergo a final proofing for 1 hour 15 minutes at 90F (32C) and 90 percent RH. 3.3.5 Boiling or steaming. The bagel shall be boil