Bread Making for Long Duration Space Missions

Factors such as protein, bran and moisture content, waste product utilization and bread making technology influence on system mass are being examined at NASA's Johnson Space Center. By optimizing these factors, the Advanced Food System will improve the likelihood of a successful long duration space mission. Results demonstrate an ability to make breads using high protein content flour, identified a need for proper milling equipment, illustrated a possible alternative use of waste materials and identified advantages/disadvantages of using one bread making technology over another.