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Evaluation of the baking properties of roller process nonfat dry milk solids by a farinograph procedure



Evaluation of the baking properties of roller process nonfat dry milk solids by a farinograph procedure



Cereal Chem 25(6): 385-390



A farinograph procedure for evaluating the quality of nonfat dry milk solids for breadmaking involves a detn. of the absorption of a mixture of equal parts of spring wheat flour and nonfat milk solids after 10 to 14 min. of mixing to allow time for any softening action of the milk solids on the gluten to take place. From a knowledge of the absorption of the flour itself, the absorption due to the milk solids can be computed. The absorption as measured by this procedure is a summation of 2 factors the actual physical absorption of water by the dry milk plus a measure of its softening action. Nonfat milk solids of satisfactory baking quality give absorption values of 70% or higher, while solids of low quality give values of 65% or lower.

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