357 



The addition of FPC up to G% level may cause a little darkening of the dried 

 pasta. At 9-12% levels the darkening is more noticeable. As the usage levels of 

 FPC increase, more w^ater than is normally used is required to attain cohesive- 

 ness with the FPC-flour mixtures. For example, the addition of FPC at a fi% 

 level, requires approximately o% more water than non-FPC mixtures. The addi- 

 tion of FPC gives no appreciable changes in texture. If 9-12% FPC is used in 

 the formulation, there will be a faint characteri.stic FPC odor during the fir.st few 

 minutes of processing and cooking. At lower levels of FPC supplementation, no 

 unusual odor is detectable during processing and cooking. Pasta that contains 

 up to 9 per cent FPC tastes no different from non-FPC fortified pasta, whereas 

 at the 9-12% level the taste is "different." The acceptance of this "difference" 

 may vary from locale to locale. 



(B) Bread and other 'bakery products 



A mixture of 5% FPC and 95% wheat flour can be used in place of plain wheat 

 flour in a standard bread or roll recipe. 



If more FPC is used in the formulation, changes must be made in the prepara- 

 tion. For example, the amount of water used may have to be changed to produce 

 the desired texture. With increased amounts of FPC, the color of white loaves 

 darkens and the loaf volume decreases further. Bread made containing FPC is 

 similar in appearance to whole wheat bread. The texture of the bread tends to 

 become more crumbly as the amount of FPC increases. The flavor of the bread is 

 very good. 



A mixture of 10% FPC and 90% soft wheat flour (cake flour) can be used in 

 place of the white flour in making cakes, cookies and similar foods. Water should 

 be used instead of milk, since the use of milk tends to result in a toughening of 

 the cookies or cakes. Depending upon the nature of the wheat flour, the amount 

 of water added has to be adjusted. 



The use of FPC in the formulation affects the degree of sweetness. At the 10% 

 level of FPC, there is a slight decrease in sweetne.'^s. 



The addition of FPC grays the color of baked products but the effect is only 

 slight and not sufficient to make them objectionable. 



(C) Soups and gravies. — ^In general, one teaspoon of FPC (approximately 2.5 

 grams) to a cup of soup or gravy (about 200 milliliters) can be added with mini- 

 mum change in the original product. The FPC should first be mixed to a smooth 

 paste with a small amount of cold water, then some of the hot soup or gravy 

 added to it. The fineness of the grind of FPC is especially critical in these prod- 

 ucts, since a coarse product will give a slightly gritty feel to the product fortified. 



VI. FPC STORAGE 



FPC is a stable, dry powder which can be kept under any conditions suitable 

 for storage of other powdered foods. Excessive heat or dampness must be avoided 

 as in the case of other bagged materials, but special storage conditions such as 

 refrigeration are not needed. Normal food sanitation handling should be prac- 

 ticed to avoid contamination by other substances, dirt, foreign materials carrying 

 infections, insects, birds and animals. 



Mr. Lennon. Now, Mr. Beckmann, may I ask you this question spe- 

 cifically? I assume when I ask you this question that you have read 

 and given some serious thought to the Commission's recommendations 

 with respect to a governmental structure. What type of organization 

 or governmental structure do you feel would best be suited for a 

 national agency? 



Mr. Beckmann. I believe it should be an agency that is made up of 

 two bodies. The first is a scientific steering committee that would de- 

 fine goals and determine priorities, and the second would be a non- 

 operating body which would implement programs by providing the 

 funds to academic, industrial, and Government operating units. 



I stress the nonoperating organization aspect of such an agency 

 because I feel that the last thing oceanography needs at this time is 

 another group of expensive vessels and facilities. We should make use 

 of the vessels and facilities that we presently have, many of which are 

 now idle. 



