| 摘要 |
<p>"PREPARATION OF AN IMPROVED SKIM MILK REPLACEMENT POWDER" A protein-enriched flour is produced from grain legumes which contains about 30% to 70% protein, is mixed with neutralized sweet and/or acid liquid dairy whey, the solids increased to about 30% to 55% by evaporation and then spray dried. The resultant flour may then be substituted for skim milk in bakery applications such as bread or in candy making or ice cream manufacture. In the case of the bread, the resultant products is comparable in all ways with breads which incorporate either skim milk powder or commerically blended substitute flours prepared from oil seed flours and cheese whey.</p> |
