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Chemical factors affecting the baking quality of nonfat milk solids. 4. Minimum heat treatment for maximum loaf volume



Chemical factors affecting the baking quality of nonfat milk solids. 4. Minimum heat treatment for maximum loaf volume



Cereal Chem 28: 145-152



After reconstitution, samples of non-fat dry milk solids were heated at 70 degrees , 75 degrees , 77.5 degrees , 80 degrees or 85 degrees C. for 5, 15 or 30 min. before incorporation into a straight dough at an 8 per cent. milk solids level. Undenatured whey proteins were estimated by the turbidity method.

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