FoodBanter.com - View Single Post - Non-fat dry-milk...purpose?

(Deepak Saxena) wrote in message >...
> In article >,
> H. W. Hans Kuntze > wrote:
> >
> >
> >Deepak Saxena wrote:
> >
> >>What is the purpose of non-fat dry milk in whole wheat loaves?

It is not that critical in whole wheat bread loaves.You can make white
or whole wheat bread with just flour,salt, yeast and water...
In general in relation to doughmaking...
Milk is considered an enriching ingredient, it is also functional due
to its buffering effect and therefore dough that contains milk does
not become sour easily on overfermentation if compared to milk free
bread.
Milk contains lactose that contributes to crust browning during
baking.
the protein in skim milk also binds the gluten due to its calcium
content and the protein will interact with the wheat protein in a
minor way contributing to slightly to improvement of shelf life by
slightly delaying the staling rate.
Milk powder will bind more water so it will increase the moisture
content of the bread and that can be interpretted that softer bread
stales slower than tough lean bread.

the proteolytic enzymes in the dough can modify some of the milk
protein releaseing amino acids that are good flavor precursors during
the Maillards reaction in the baking process.
So the bread taste better with added milk.
Nutritionally the high protein in NFDM will improve the bread
quality.
Therefore this skim milk powder is advantageous if added to bread
dough what ever the flour used: whole or white flour.
Roy