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Effect of heat treatment of separated milk on the physical and baking properties of doughs enriched with dry milk solids



Effect of heat treatment of separated milk on the physical and baking properties of doughs enriched with dry milk solids



Cereal Chem 26(3): 189-199



The 3 major components of nonfat dry milk solids, casein, lactose, and the milk serum proteins, were heated in soln. for 30 min. at 70, 75, and 80[degree]C, and incorporated into doughs in amts. equivalent to the addition of 6% of nonfat milk solids. The unheated fractions all depressed loaf volume, with lactose having the greatest effect. In the absence of K bromate heat treatment improved the baking quality of the milk serum proteins considerably but had no effect on the baking behavior of casein or lactose. Inclusion of bromate in the baking formula increased the loaf volume when unheated milk serum proteins were added to doughs; bromate also somewhat improved the baking results with lactose. Farinograms and extensograms for salt-water doughs showed that the inclusion of either nonfat milk solids prepared from raw separated milk or unheated serum proteins caused marked softening upon prolonged mixing, greatly increased extensibility, and a lowered resistance, to extension. Heat treatment overcame these effects. Improvement in the baking quality of separated milk is a function of both the time and temp. of heating. The min. conditions for max. improvement were found to be 73[degree]C for 30 min., about 85[degree]C for 7 min., and 92[degree]C for. the flash method (about 1 min.) of heating.

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