Title: Effectiveness of Dry Milk Solids in Preventing Over-Bromation of Some Bleached Flours: A Thesis (Classic Reprint)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0484724665
ISBN 13: 9780484724661
Binding: HRD
Condition: New
Weight: 202 grams

About this title

Synopsis

Effectiveness of Dry Milk Solids in Preventing Over-Broation of Some Bleached Flours: A Thesis

This study explores whether dry milk solids help keep bread dough from over-blooming when flour is bleached. It compares the effects of two bleaching methods and looks at how adding dry milk changes dough behavior and loaf quality.

Using four winter wheat flours, the research tests different bleaching agents and concentrations, plus the impact of dry milk solids on color, texture, and loaf volume. The work reports how dry milk solids influence the baking process and the final bread, offering practical insight for bakers and food scientists.

Understand the role of dry milk solids in dough stability and bread quality
See how different bleaching agents affect color and texture
Learn how additives influence loaf volume and crust characteristics
Compare the combined effects of bleaching and dry milk on flour performance

Ideal for readers interested in flour bleaching, bread baking, and the practical uses of dry milk solids in commercial baking.

"About this title" may belong to another edition of this title.

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