| 摘要 |
A composition for preparing a bread product containing a grain flour having a wheat protein content between about 17 % and about 30 % by weight, "low heat" non-fat dry milk solids present in an amount between about 9 % and about 100 % based on flour weight that is effective to provide a bread product having an additive-free specific volume greater than about 4.0 cc/g, and optionally including "high heat" non-fat dry milk solids to augment the protein and calcium levels of the composition, one or more vegetable gums to improve the loaf volume, shape and structural strength of the bread product, or combinations thereof, wherein the combined percentage by weight of milk solids is less than 100 % based on flour weight. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.
|
