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Influence of Nonfat Dry Milk Solids on the Nutritive Value of Bread

Kraft Foods Company, Chicago, Illinois, and National Dairy Research Laboratories, Baltimore, Maryland

ABSTRACT

Wheat flour is a good food and an excellent source of energy, which is one of the first requirements that must be adequately met in a diet, and sinee white bread may contribute an appreciable proportion of the required calories to the American dietary, considerable effort has been expended toward improving its nutritive value. Modifications of standard milling processes so as to retain more of the nutritive value of whole wheat (particularly in Canada and the British Isles); the addition of nonfat dry milk solids; the use of yeast products having a high vitamin potency, and more recently enrichment, are all measures which have been suggested to improve the nutritive value of white bread. The use of nonfat dry milk solids has had wide acceptance because in addition to improving the nutritive qualities of white bread it also improves the physical properties.

Fairbanks (1, 2) first demonstrated the value of nonfat dry milk solids in improving the nutritive value of white water bread.