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The Effect of Heat Treatment of Skim Milk upon the Baking Quality of the Evaporated and Dried Products

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

It is well known that the heat treatment to which a raw milk is subjected affects the stability of its evaporated product to sterilization temperatures. This fact is made use of in the evaporated milk industry, where maximum stability and good body of the products are desirable qualities. In the case of condensed milks it has been found that "thickening" is favored if temperatures of forewarming near the boiling point are used.¹ The phenomena which are concerned in these cases are probably the result of a change in the degree of hydration and in the degree of dispersion of the proteins in the products.

With these facts in mind, as well as those relating to flour strength, it seems reasonable to suppose that the degrees of hydration and dispersion of the proteins, as indicated by the consistency or body of a product, might affect the property of a bread dough mix in baking.

¹ Leighton, A., and Deysher, E. F. Proc. World's Dairy Congress, ii, p.1276-84, (1923).