“Cosmonauts” of the SIRIUS experiment put hemp bread in last place
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The Institute of Biomedical Problems of the Russian Academy of Sciences summed up the results of the tasting, which was held during the “lunar mission”
The results of the Bread experiment, which was conducted as part of the 8-month international experiment SIRIUS-2021 at the Institute of Biomedical Problems of the Russian Academy of Sciences, were summed up by an international group of scientists.
The daily menu of the astronauts of the International Space Station contains several types of bread. These are small pieces wrapped in sealed plastic blisters. The taste of freshly baked bread in them is, of course, lost due to long-term storage. So that astronauts can occasionally indulge in real, “live” baking during the flight, scientists want to develop an ideal technology for them, which would not cause problems when used in zero gravity. In particular, with flour, which can scatter around the station, get into working devices.
Belgian scientists proposed to conduct the first experiment with a bread machine and specially prepared baking sets as part of the SIRIUS-2021 ground experiment, which was held in Moscow, on Khoroshevskoye Highway from November 4, 2021 to July 3, 2022. He simulated a flight to the moon and back. All 8 months the “cosmonauts” were in the “interplanetary complex”, or rather, in the ground-based experimental complex at the IBMP RAS.
The crew, consisting of 5 people, were given a baking tool, as well as pre-prepared mixtures and water. All this was packaged in strictly measured quantities in different packages.
On the 136th day of isolation, the crew began to simultaneously bake 4 types of bread in different modules of the simulated ship for 4 hours. Everything was carried out according to technology close to the real, space one. It consisted in pouring water into the flour mixture for baking through a special tube in order to avoid the appearance of flour dust. After moving the water into the bag with the mixture, one of the “cosmonauts” had to gently knead the contents of the bag until the water was absorbed into the bread mixture. Then the bag was opened and its contents were pressurized into the container of the bread machine. After that, it was only necessary to make sure that the bread machine was connected to the outlet and press the button. To work in zero gravity, experts advise placing the same bread machine in a titanium case in order to avoid excessive heating of the external environment.
Once the bread was baked, the crew members had to wait another two hours for it to cool before tasting and rating each variety.
The first in the ranking of varieties was Sensitive bread, which scored 171 points out of 200. It was a complete bread mix based on whole grain flour with sourdough, a complex of enzymes and salt. The formula of this mixture was aimed at facilitating the digestion of bread.
They placed Perigee in second place with a score of 156 out of 200. Crew members especially noted the aroma of this bread. The third was the bread baked from the Apogee mixture (146 points out of 200). He was remembered by the crew members for the combination of aroma and taste. And finally, the fourth, Gladiator Bread, which included whole grain flour and industrial Cannabis Sativa seeds, scored 134 out of 200.
Newspaper headline:
Astronauts disappointed with hemp bread
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