| 摘要 |
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 <=0.5.
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