Abstract
Summary Roller or spray-dried sweet cream buttermilk powder, when used in bread-making at the rate of 6g. per 100g. of flour, gave consistently greater loaf volume than like samples of non-fat dry milk solids. Non-fat dry milk solids containing 0.17 per cent added soybean lecithin (Arlec) produced loaves having the same volume as those made with sweet cream buttermilk. The baking quality of milk powders may deteriorate in storage, the rate of deterioration increasing with increase in moisture content of the powder and in storage temperature. The serum turbidity test, when applied to dry sweet cream buttermilk and non-fat dry milk solids, does not detect loss of baking quality due to storage deterioration. Additional preheating treatment of buttermilk secured from cream pasteurized at 74° C. for 30min. did not affect the quality of the powder for use in breadmaking. Neutralization of ripened buttermilk to an amount equivalent to 0.10 per cent acidity with either caustic soda or lime did not significantly change the quality of the powder for use in breadmaking.
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