Mimeograph Series No.

23

December 1945

AGRICULTURAL
of The Alabama
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*

EXPERIMENT

STATION

Polytechnic Institute, Auburn, Ala.
. M. J. Funchess, Director

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ALAMALT -MILDRED S.

ITS PROPERTS AND USES Assistant Horticulturist

VAN de MARK,

ALAMALT is one of several new products developed from sweetpotatoes at this Station. The product .is a highly nutritious and concentrated Also, it is food. It is especially high in sucrose and maltose sugars. The product is made a good source of carotene, which supplies vitamin A. from fully prepared and cooked sweetpotatoes, toasted, and reduced to a flour. It was fJ~CT absorbs and holds moisture when exposed to air. found that this characteristic can be used to advantage in bakery goods in which moisture-holding quality is of great iaportance. For instance, AL~~dALT has been used in fruit cakes, layer cakes, southern brown bread, cookies, biscuits, muffins, candies, and icings. The moisture-holding property of the A~iMALT wsas very noticeable in the products prepared in the research kitchen. A1iJu/LT also has be n used for pies or pre-mixed pies, Cakes in which ALkl-JAjLT was used were fine in texture and grain, had an elastic quality, and held moisture twice as long as plain cakes. Similarly, AILjALT gave candies and icings a very smooth, creamy texture, and freshness. Because of this moisture-holding quality, these products remained fresh in storage over a much longer period than those containing no ALIJilT. It was found further that ALA1j-LT can be used to replace a portion of the eggs, butter, and sugar in cakes without loss in color, flavor, or texture. Thus, a considerable saving can be made. Also, ice cream and milk shakes can be made with AliX LT in its natural form. These products have a very rich, creamy flavor. In bakery goods the best results were obtained when the AL1MALT was mixed with warm water into a thin batter-lika consistency. This mixture was then placed in refrigeration for 12 to 15 hours before using. However, satisfactory results were obtained without refrigeration of the batter. Recipes developed in the research kitchen for use of iLai&.LT in a variety of products are given:

Creamb titter' -add sugar, vanilla, well-beaten eggs,*and Alamalt batter# Sift dry ingredients together and add'to first' nixture alternately with milk. Mix in nuts and rai-sans." Drop by spoonfuls on a greased tin, and bake in 3500 F. oven 15 to 20 -'-i--nutes. Southerxi Browin Bread

3/4 c.. Alamalt' (batter) 1 c, corn meal 1-1/4 C. whole wheat flour
1/2 c,. bran 1it. salt

2 t. soda 1c. molasses 2 c. buttermilk 2 c, raisins

Mix the dry 'ingredient's thoroughly. Add mo~lasses, buttermilk, and Alamalt batter. Foldin raisins, slightly floured. Fillcans"3/ and steam for-2-4/2 'hours in 4 well"-greased. No. 2 cans. Remove lids and bread1/2 h, in a moderately hot oxn our Fudge (Alamalt and Fondant) 2 c. sugar 2/3 c. milk 8 T. copoa

3 T. light.corn syrup 3 T. Alamalt -(batter) 3/4 C. fondant

2 T. butter 2 t. vanilla 2 c. pecan-s

Pu-it sugar, milk,' chocolate, Alamalt, and 6orn syrup in a sauce pan. Cook slowlyun-til ftmperature of 2360 F. is reached, Remove and add butter, vanilla,, and fondant .Brat well. Add pecans, mix and pour on a buttered tin" to 'c"ol0.1 Cut. Pralines c.* brown sugar c. cMilk 2/3 c,- Alamalt (dry) 1/2 t. nmaple 'flavorin
1 1

c. white sugar

1/16 t.. soda I. T... butter 1-1/2 c. pecan.(hglves)

Combine sugars, milk, and soda. Cook to 2360 F. Remove from heat, add,,, bytter.andflavoring.. Whip until crystalli-zation bg ns., andadd Alamnat stiiMix thoroughly and drop by spoonfuls over pietes of.'pecans. that h&ve bee'n Placed on Waxed paper. Chocolate Fude 2 c, sugar 1 c. milk 1 t. vanilla .4 T. cocoa'' cin 1 T. butter 2 ToAlamlt (batter)

Cook the sugar, Alamalt, milk, and chocolate until'it forms-,a soft ball when tried in cold water (2300 F,,), Remove from fire, add butter:- and vanilla,. nd beat -until of -ri ght conhsistency t6 spi~e~d 6cake,, (Lenion 4cheese 2'icing also 'may .'b emadetsuccessfuiilywIthAaat
1 tablespoonful Alamalt to 1 cup sugar.

sn

Moilsture is retained twice as

long as in standard recipes,)

Caramel Frsbting 1-1/2 c. brown sugar 1-w/ 12c. granulated sugar 2 T. A lamalt (batter) 1-1/2 C, milk 2 T. butte~r

Combine sugCIars, Alarna-.1lt, and milk and bring to a boil, stirring constantly. Then boil without stirring until Q small amount of the mixture forms Casoft ball in cold water (2320 F.) q-dd butter and beat until of right consistencey to spread on cake. Spiced Pie

2/3 c.k~lamnalt (dry)
1/2 c~ sugar 1 egg l..pl/2 t. mixed spices Whip egg and mix in sugar.

1

t. lemon flavoring

1-1/4 c . milk 2 T. butter 1/8 t. salt Combine Alamalt with other dry ingre-'dd flavoring and

dients and add alternately with Milk to egg and sugar.

butter, mix thoroughly, and pour into a ba1ked pie shell. minutes at 3250 F.S Biscuit 1-2/3 c flour 1/3 c. klamalt (dry) 1/2 t. soda'

Bake for 45

1/2 t. salt 3 T. f at

!,,/3 -c. sour milk

iVnlx and sift all dry ingredients. Gut in fat with pastry mixer. i tdd enough milk to make %ft dugh. Knead to make snooth. poll to 1/2 inch thick and cut. Bake in hot oven (4250 Fe) 15 to 18 minutes, Muf fins 1-3/4 c. f lour 1/4 c. iiamalt (dry.)' 3 To f-at 1-1/4 c, milk 1egg 2 T. sugar 1/2 -t, salt 4 t. baking powder

Mix and sift all dryingredients. Beat egg and to it add part of the milk, iid this to dry ingredients. Mix in melted fat ,nd remaining milk, Beat well and put into muffin rings filling them about half full. Bake in hot oven (4000 F.) for 35 to 40 Minutes. Ice Cream 1qt. milk 10 T.i Alaalt (dry) I qt. 8 To dry skim milk 1-1/2 c, sugar 1 t, Vanilla 1t. kragel or gelatin

Heat milk in double boiler to 800F.Add the combined sugar, dry, skim milk, kragel, and sweetpotcito mwalt, Rhiise tempeIra ture .to 1500 F. and' let remain for .30-minutes, Cool., add vanilla and cram r& ze,.

-51aalt Mlilk Shakes 1 co milk (1/2 pint) Place milk in mixer) add malt thoroughly 4 Serve. flavorin, 2 scoops ice creamn W p hW

ndiice cream*