Differences in volume and texture of bread using nonfat dry milk

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dc.contributor.author Brosey, Valaire, 1931- en_US
dc.date.accessioned 2011-06-03T19:28:50Z
dc.date.available 2011-06-03T19:28:50Z
dc.date.created 1974 en_US
dc.date.issued 1974
dc.identifier LD2489.Z9 1974 .B77 en_US
dc.identifier.uri http://cardinalscholar.bsu.edu/handle/handle/178342
dc.description.abstract Tie problem was to determine the effects of scalding reconstituted nonfat dry milk solids on the volume and texture of yeast bread.Results of experimental work during the summer in 1971 in Advanced Experimental Foods, RFN 520, aroused interest in continuing investigation. The basic problem in 1977. was to measure the effects of heat treatment on reconstituted dry milk solids on the quality of yeast breads. Bread using mi k scalded at 920 C appeased to have less volume and a compact and. inelastic texture. Such results were not expected and could not be explained from information available in the literature.Original plans for the present research project Were to determine if further chemical changes occurred during scalding that had not occurred during the drying process and to study the effect of heat treatment on the volume and texture of bread. Determination of the chemical changes was eliminated since it required more specialized procedures and. equipment than were available.The present study was to determine if the changes noted in the quality of the bread made With the heat treated dry milk solids was due to evaporation. Therefore, yeast breads were meds using three different treatments of the milk before it Was incorporated into the other ingredients (1) reconstituted nonfat dry milk solids were premeasured then scalded; (2) reconstituted nonfat dry milk solids were scaled then measured; and (3) reconstituted nonfat dry milk solids were measured with no heat 4rea nt. 7he present problem vas del sited by using only one brand of nonfat dry milk solids.Present literature available in textbooks and periodicals does not give specific directions in using nonfat dry milk solids in bread-making. All consumers, especially homemakers and classroom teachers of foods and nutrition, should be aware of any significant difference in the volume and texture of the bread made from scalded nonfat dry milk solids.The hypothesis in this study was that there would be a difference in the volume and texture of breads using premeasured scalded reconstituted nonfat dry milk solids. en_US
dc.format.extent ii, 17 leaves ; 28 cm. en_US
dc.source Virtual Press en_US
dc.title Differences in volume and texture of bread using nonfat dry milk en_US
dc.type Research paper (M.A.), 4 hrs. en_US
dc.description.degree Thesis (M.A.) en_US
dc.identifier.cardcat-url http://liblink.bsu.edu/catkey/523864 en_US


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  • Research Papers [5055]
    Research papers submitted to the Graduate School by Ball State University master's degree candidates in partial fulfillment of degree requirements.

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