This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
Quick bread formulation.
A banana nut bread recipe was adapted from a professional baking book(5).
It consisted of pastry flour (700 g), sugar (280 g), baking powder (35 g),
baking soda (4 g), salt (9 g),chopped walnuts (175 g), eggs (280 g), banana
(700 g) and shortening (230 g). Dry ingredients were mixed together. All
liquid ingredients were combined with the shortening and added to the dry
ingredients while mixing in a HobartTM mixer (Hobart Manufacturing Co.,
Troy, OH). Portions of batter (250 g) were placed in a wide-mouth,
pint-size glass jar and assigned to either a non-inoculated or
inoculated group. For inoculated samples, the batter was put in a
StomacherThi bag and transferred to the room assigned for microbiology
work where 1 ml of the spore-inoculum (to be described) was aseptically
dded and the bag was stomached for 2 min in the StomacherrM (Tekmar,
Cincinnati, OH). After stomaching, the bag was placed back in the jar
and was cut to the jar size before baking. Baking the batter in the
StomacherrM bag did not result in any change in the temperature profile
at the center of the cakes when compared to baking without the
StomacherTM bag. The bag remained intact after baking.