POWDERED MILK FOR CONFECTIONERY PRODUCTION AND BREADMAKING

PROBLEM TO BE SOLVED: To obtain powdered milk for confectionery production and breadmaking, such as to be added to wheat flour when making confectionery/ bread to improve the volume of bread, pancake, cake, pie, or the like, and impart good texture and palate feeling to the bread, pancake, cake, or...

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Bibliographische Detailangaben
Hauptverfasser:	CHINO MIKAKO, SERIZAWA ATSUSHI, GOTO TAKESHI, YAMAMOTO HARUTAKA, MORITA MINORU
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain powdered milk for confectionery production and breadmaking, such as to be added to wheat flour when making confectionery/ bread to improve the volume of bread, pancake, cake, pie, or the like, and impart good texture and palate feeling to the bread, pancake, cake, or the like. SOLUTION: This powdered milk for confectionery production and breadmaking is obtained by properly blending a non-protein nitrogen-containing dairy material with other different dairy materials such as whole milk powder, skim milk powder, butter milk powder, when powder, milk minerals, when protein concentrate, milk protein concentrate wherein 4-10 wt.% of the non- protein nitrogen and 1-20 wt.% of ash content are contained and the weight ratio of non-protein nitrogen to the total of nitrogen is