Post by Deleted on May 17, 2017 13:43:30 GMT 7
Interesting article here -
When soldiers go into the field, they carry with them tiny miracles of engineering. And we're not just talking about weaponry: some very technical and forward-thinking research has gone into military meals. They must be light and easy to carry, capable of staying edible even after weeks in the hot sun, supply the surprisingly high number of calories that soldiers in the field need (more than 4,000 a day), and, of course, not cost the taxpayer an inordinate amount. That has led to some clever tricks of science that have even made their way into the goods you may find on your shopping list.
One of the most interesting items in army rations, from an innovation perspective, is the bread, says writer Anastacia Marx de Salcedo, author of the book Combat-Ready Kitchen. Freshly baked bread begins going stale the moment it comes out of the oven, as strands of a starch called amylose spread all throughout its structure and start to harden. Amylose can be snipped up by enzymes called amylases, but these are denatured by heat as the bread cooks – hence the generally unappealing, razor-to-the-gums qualities of a baguette after a few days.
www.bbc.com/future/story/20170515-how-army-rations-helped-change-food
When soldiers go into the field, they carry with them tiny miracles of engineering. And we're not just talking about weaponry: some very technical and forward-thinking research has gone into military meals. They must be light and easy to carry, capable of staying edible even after weeks in the hot sun, supply the surprisingly high number of calories that soldiers in the field need (more than 4,000 a day), and, of course, not cost the taxpayer an inordinate amount. That has led to some clever tricks of science that have even made their way into the goods you may find on your shopping list.
One of the most interesting items in army rations, from an innovation perspective, is the bread, says writer Anastacia Marx de Salcedo, author of the book Combat-Ready Kitchen. Freshly baked bread begins going stale the moment it comes out of the oven, as strands of a starch called amylose spread all throughout its structure and start to harden. Amylose can be snipped up by enzymes called amylases, but these are denatured by heat as the bread cooks – hence the generally unappealing, razor-to-the-gums qualities of a baguette after a few days.
www.bbc.com/future/story/20170515-how-army-rations-helped-change-food
