1、 MIL-DTL-44360B 14 February 2003 SUPERSEDING MIL-B-44360A 11 March 1993 DETAIL SPECIFICATION BREAD, 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 shelf stable br
2、ead in flexible pouches intended for use by the Department of Defense with operational rations. 1.2 Classification. The product will be of the following types and styles as specified (see 6.1): 1.2.1 Types. The types are as follows: Type I - White bread Type II - Wheat bread 1.2.2 Styles. The styles
3、 are as follows: Style A - Rectangular Style B - Bun Beneficial comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to: Commander, U.S. Army Soldier and Biological Chemical Command, Natick Soldier Center, ATTN: AM
4、SSB-RCF-F(N), 15 Kansas Street, Natick, MA 01760-5018 by using the self-addressed Standardization Document Improvement Proposal (DD Form 1426) appearing at the end of this document or by letter. AMSC N/A FSC 8920 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. INCH-
5、POUND Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-44360B 22. APPLICABLE DOCUMENTS 2.1 General. The documents listed in this section are specified in sections 3 and 4 of this specification. This section does not include documents cited in
6、other sections of this specification or recommended for additional information or as examples. While every effort has been made to ensure the completeness of this list, document users are cautioned that they must meet all specified requirements documents cited in sections 3 and 4 of this specificati
7、on, whether or not they are listed. 2.2 Government documents. 2.2.1 Specifications, standards, and handbooks. 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
8、herein. Unless otherwise specified, the issues are those cited in the solicitation. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Applicable provisions of the Federal Food, Drug and Cosmetic Act (21 CFR Parts 1-199). (This document may be purchased from: Superintendent of Documents, ATTN: New Orders,
9、 P. O. Box 371954, Pittsburgh, PA 15250-7954. Credit Card (Mastercard or VISA) purchases may be made by calling the Superintendent of Documents on (202) 512-1803.) U.S. ENVIRONMENTAL PROTECTION ACENCY (EPA) National Primary Drinking Water Regulations (Copies are available from the Office of Drinking
10、 Water, Environmental Protection Agency, WH550D, 401 M Street, S.W., Washington, DC 20460. Internet address: http:/www.epa.gov) 2.3 Non-Government publications. The following document(s) form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the docume
11、nts which are DoD adopted are those listed in the issue of the DODISS cited in the solicitation. Unless otherwise specified, the issues of documents not listed in the DODISS are the issues of the documents cited in the solicitation (see 6.1). Provided by IHSNot for ResaleNo reproduction or networkin
12、g permitted without license from IHS-,-,-MIL-DTL-44360B 3AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the American Association of Cereal Chemists (Application for copies should be addressed to: American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.)
13、AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) ANSI/ASQCZ1.4 Sampling Procedures and Tables for Inspection by Attributes (Application for copies should be addressed to: American Society for Quality Control, 611 East Wisconsin Avenue, Milwaukee, WI 53202.) ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS IN
14、TERNATIONAL (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to: AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Application for co
15、pies should be addressed to the National Academy Press, 2101 Constitution Avenue, 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,
16、however, supersedes applicable laws and regulations unless a specific exemption has been obtained. 3. REQUIREMENTS 3.1 Product standard. A sample shall be subjected to first article (FA) or product demonstration model (PDM) inspection as applicable (see 6.1), in accordance with 4.2. The approved sam
17、ple shall serve as the product standard. Should the contractor at 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
18、 for a Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-44360B 4new or alternate FA or PDM approval. In any event, all product produced must meet all requirements of this document including product standard comparability. 3.2 Ingredients. All
19、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-colors. 3.2.1 Flour. The flour shall be matured, bleached, enriched, hard wheat flour which will produce a product in complianc
20、e with 3.5. Alternatively, unenriched flour may be used provided the equivalent enrichments 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
21、 of the dough shall have a protein content of not less than 12.5 percent and a maltose 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 m
22、ay be supplemented with vital wheat gluten to the required protein level. 3.2.2 Water. Water used for formulation and washing shall conform to the National Primary Drinking Water Regulations. 3.2.3 Shortening. The shortening shall be refined, hydrogenated vegetable oil or a combination of refined, h
23、ydrogenated vegetable oils which are commonly used by the baking industry and shall have a stability of not less than 100 hours as determined by the active oxygen method (AOM). Shortening used for greasing dough trough, dough pieces, or baking molds shall conform to the above requirements. 3.2.4 Gly
24、cerol. The glycerol shall comply with the Food Chemicals Codex. 3.2.5 Salt. Salt shall be noniodized, white, refined sodium chloride with or without anticaking agents. 3.2.6 Emulsifier. The emulsifier shall be sucrose fatty acid esters complying with 21 CFR, Part 172.859 and shall be limited to sucr
25、ose ester stearate having an Hydrophilic-Lipophilic Balance (HLB) number of approximately 16 (see 6.2.1). 3.2.7 Yeast. Yeast shall be good quality commercial active dry bakers yeast. Compressed or crumbled yeast may be used. 3.2.8 Gum arabic. Gum arabic shall comply with the Food Chemicals Codex and
26、 shall have been produced from a solution of gum arabic which has been spray dried. 3.2.9 Calcium sulfate. The calcium sulfate shall comply with the Food Chemicals Codex. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-44360B 53.2.10 Xanthan
27、gum. Xanthan gum shall comply with the Food Chemicals Codex. 3.2.11 Sorbic acid, encapsulated. Encapsulated sorbic acid shall comply with the Food Chemicals Codex. The encapsulated sorbic acid shall consist of 70 + 2 percent potassium sorbate and 30 + 2 percent partially hydrogenated vegetable oil.
28、The partially hydrogenated vegetable oil shall have a melting point of 141F to 147F (see 6.2.2). 3.2.12 Cream flavor, natural and/or artificial. The cream flavor shall be a white to off-white powder or liquid having a characteristic odor and flavor (see 6.2.3). 3.2.13 Sodium carboxymethylcellulose.
29、Sodium carboxymethylcellulose (CMC) shall comply with the Food Chemicals Codex and shall be limited to a high viscosity type in a 1 percent aqueous solution with a viscosity range between 1500-3000 cps (see 6.2.4). 3.2.14 Vital wheat gluten. Vital wheat gluten shall be a cream to tan colored powder
30、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 2 times its weight in water and when rehydrated, it shall be capable of forming cohesive, elastic dough. Vital wheat glute
31、n 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 between 5 and 10 percent, fat (by hydrolysis) of not more than 6.5 percent, and ash not more than 1.0 percent. 3.2.15 Stabilized red wheat bran. Wheat
32、bran, red, stabilized, shall be specially processed to increase the quality of fibers by stabilizing flavors and increasing shelf-life. Red wheat bran stabilized shall be red-brown in color, have a nutty flavor and be medium granulation (10 percent on a U.S.A. Standard sieve No. 18 max and 25 percen
33、t to 50 percent on a U.S.A. Standard sieve No. 60 max). Red wheat bran shall be 14-18 percent protein, 4-6 percent fat, 6-8 percent ash and not more than 10 percent moisture. Enzyme activity (perioxidase) shall be negative (see 6.2.5). 3.2.16 Maltol. Maltol shall comply with the Food Chemicals Codex
34、 (see 6.2.6). 3.3 Preparation and processing. Processing shall be on a continuous basis. 3.3.1 Preparation of bread. The bread shall be manufactured by the sponge and dough method or any other method yielding an equivalent product. 3.3.1.1 Preparation of white bread (type I). The bread shall be form
35、ulated from the following ingredients in the proportions specified: Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-44360B 6Ingredients Percent by weight Flour 1/ 52.13 Water 1/ 28.66 Shortening 8.53 Glycerol 6.36 Salt 1.29 Emulsifier 1.00 Ye
36、ast 1/ 2/ 0.90 Sodium carboxymethylcellulose 0.75 Calcium sulfate 0.25 Encapsulated sorbic acid 0.10 Cream flavor 0.03 1/ The percent by weight of flour, water, and yeast may be adjusted, if necessary, to compensate for inplant processing equipment, humidity and temperature conditions. 2/ When compr
37、essed or crumbled yeast is used, the percent by weight shall be adjusted to ensure compliance with finished product requirements. 3.3.1.2 Preparation of wheat bread (type II). The bread shall be formulated from the following ingredients in the proportions specified: Ingredients Percent by weight Flo
38、ur 1/ 47.42 Water 1/ 29.00 Shortening 8.00 Glycerol 6.34 Wheat bran 3.50 Yeast 1/ 2/ 2.25 Salt 1.29 Sucrose ester 1.00 Xanthum gum 1/ 0.50 Gum arabic 1/ 0.25 Calcium sulfate 0.25 Encapsulated sorbic acid 0.10 Maltol 0.07 Provided by IHSNot for ResaleNo reproduction or networking permitted without li
39、cense from IHS-,-,-MIL-DTL-44360B 7Cream flavor 0.03 1/ The percent by weight of flour, water, yeast, gum arabic and xanthan gum may be adjusted, if necessary, to compensate for inplant processing equipment, humidity and temperature conditions. 2/ When compressed or crumbled yeast is used, the perce
40、nt by weight shall be adjusted to ensure compliance with finished product requirements. 3.3.2 Preparation of dough. Commonly used dough improvers, yeast foods and/or dough relaxers are permitted when necessary. The sucrose ester emulsifier shall be dry blended with the flour. All ingredients shall t
41、hen be combined and sufficiently mixed to develop the dough. The fermented bulk dough should be allowed a brief period of rest in accordance with American Baking Committee guidelines before dividing. 3.3.3 Dividing, depositing, and proofing. The fermented bulk dough, following a brief rest, shall be
42、 divided into pieces of sufficient weight to ensure compliance with finished product net weight requirements. The dough pieces shall be shaped and molded into form, as specified, prior to being deposited in the baking pan. The pans containing the molded dough pieces shall be placed on portable racks
43、 and placed in the proof box for a final proof. The panned dough shall be proofed to volume or height. 3.3.3.1 Formulation of split top (type I only). The sufficiently proofed dough pieces shall be split open on top extending down the center for the entire length of the bread as indicated in figure
44、3. 3.3.4 Baking. The proofed dough pieces shall be fully baked until the exterior is a uniform typical bread crust color corresponding to the bread color labeled B in the photographic standard provided to the contractor and inspector, United States Department of Agriculture (USDA), Federal Grain Ins
45、pection Service. The bread shall be baked in rectangular molds, which may be tapered top to bottom for ease of depanning. Alternatively, the bread shall be baked in a typical hamburger bun configuration. The finished bread shall approximate the size and shape of figures 1, 2, or 3 as specified. 3.4
46、Packaging methods. An interim or continuous method may be used. The methods are specified in the contract or order (see 5.1). 3.5 Finished product requirements. The finished product shall comply with the following requirements: a. There shall be no foreign materials such as, but not limited to, dirt
47、, insect, insect parts, hair, wood, glass, or metal. b. There shall be no foreign odor or flavor such as, but not limited to, burnt, scorched, moldy, rancid, sour, or stale. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-DTL-44360B 8c. There sha
48、ll be no color foreign to the product. d. No individual pouch shall contain less than 1.8 ounces of product. e. The oxygen content in an individual pouch shall be not greater than 0.30 percent after 48 hours from time of sealing. f. Each pouch shall contain one intact unit of bread and one intact pa
49、cket of oxygen scavenger. g. The water activity for an individual pouch shall be not greater than 0.90 when measured at 25C. h. The units of bread shall meet shape, dimension and appearance requirements as specified in figure 1 for the rectangular shape, split top bread, figure 2 for the hamburger bun shaped bread and figure 3 for the rectangular shape, split top bread. i. The bread crust shall have a uniform brown baked bread color wi
