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Effect of Using Different Sources of Milk Products on the Quality of Bread

Srivastava, A. K. and Haridas Rao, P. (1993) Effect of Using Different Sources of Milk Products on the Quality of Bread. Journal of Food Science and Technology (India), 30 (2). pp. 109-113.

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Abstract

<p align="justify">Studies were carried out to determine the effect of different milk products, such as skimmed milk powder, whole milk powder, whole milk and condensed milk on the quality of bread. All these milk products, in general, reduced the farinograph water absorption, increased the farinograph dough stability and made the dough more stiff. Incorporation of any type of milk product at 6.0% level (on dry basis) lowered the loaf volume by 4.8 to 12.4%, hardened the texture, and made the grain coarser. The quality of milk bread could be improved by using 7.5% sugar, 4.0% fat and either a mixture of 15 ppm potassium bromate and 100 ppm ascorbic acid, or 0.5% of di-acetyl tartaric acid ester of monoglyceride along with 100 ppm ascorbic acid. The above formulation improved the loaf volume (445 to 559°C) and crumb texture of the milk bread. The studies indicated that sterilized whole milk, which is less expensive than the dried or condensed milk, could be effectively used in milk bread formulation.</p>

Item Type: Article
Uncontrolled Keywords: Milk bread, Storage of bread, Dough characteristics, Bread additives, Effect of different milk sources
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2006
Last Modified: 11 Oct 2018 09:18
URI: http://ir.cftri.com/id/eprint/308

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