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284. The effects of additions of dried skim milk and dried whey on the baking quality and nutritive properties of white bread

Published online by Cambridge University Press:  01 June 2009

K. M. Henry ,
J. Houston ,
S. K. Kon ,
J. Powell ,
R. H. Carter  and
P. Halton
K. M. Henry
Affiliation:
From the National Institute far Research in Dairying, University of Reading
J. Houston
Affiliation:
From the National Institute far Research in Dairying, University of Reading
S. K. Kon
Affiliation:
From the National Institute far Research in Dairying, University of Reading
J. Powell
Affiliation:
From the National Institute far Research in Dairying, University of Reading
R. H. Carter
Affiliation:
From the Research Association of British Flour-Millers, St Albans
P. Halton
Affiliation:
From the Research Association of British Flour-Millers, St Albans
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Extract

Experiments were carried out to study the effects on the quality and nutritive value of bread of the addition to white flour of roller-dried skim milk and roller-dried whey. Both samples were typical commercial products.

Additions of 2% of the dried milk could be made without any marked effect on loaf quality or on flavour. The addition of 4% or more definitely lowered the quality of the bread, the volume being smaller and the crumb more rubbery. As the content of milk was increased above 2% the flavour of the bread became increasingly distinctive and departed from the normal neutral flavour of water bread.

Up to 5% of dried whey could be added to the flour without any marked deterioration in the crumb of the bread, although with one flour this quantity decreased the volume by 16%. At this level, however, the whey imparted a distinct cheesy flavour to the bread.

Attention is drawn to the fact that the effects produced by the addition of dried milk or whey to bread can only be considered in relation to the particular sample used, since other workers have found that modifications in the method of manufacture considerably alter the value of the product as far as its use in bread is concerned. For this reason improved types of dried milk or whey might well lead to their greater use by the baking industry.

Type
Original Articles
Information
Journal of Dairy Research , Volume 12 , Issue 2 , May 1941 , pp. 184 - 212
Copyright
Copyright © Proprietors of Journal of Dairy Research 1941

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