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Methods of Testing for Absorption Value of Nonfat Dry Milk Solids in Bread Dough¹

Division of Dairy Industry, University of California, Davis

ABSTRACT

Two methods for determination of the absorption value of nonfat dry milk solids in a 6 per cent bread dough are described. The modified mixing bowl method is recommended for use without subsequent baking tests for loaf volume. It determines the absorption value of samples of nonfat dry milk solids in comparison with control samples of known absorption value. It is suggested that low-heat nonfat dry milk solids be used as one of the controls to establish the lowest point of the absorption value scale at 0.58 or three and one-half parts of extra water to six parts of nonfat dry milk solids with 100 parts of flour. Other control samples with absorption values determined by other laboratories or preferably by tests in a commercial bakery should be used for checking the mixing bowl test. The absorption value as determined by the mixing bowl method is accurate probably only to approximately ±0.05, and the results are recorded in increments of 0.08. The 50 per cent Mixograph method is recommended for routine tests of nonfat dry milk solids samples to check the effect of the heat treatment on the absorption value. It is a purely empirical test based on absorption values obtained with the modified mixing bowl method. Calibration curves obtained by testing control samples are presented to show the correlation of initial viscosity and time of development with the absorption value as determined by the modified mixing bowl method.

There is a fairly good correlation between viscosities of 25 per cent solutions of nonfat dry milk solids samples and absorption values up to 1.20, but above that the viscosities vary considerably with samples of the same absorption value. Constant temperature of the room and ingredients (±1° C.) and a uniform composition of the flour used are very important factors in reproducibility of both methods. The calibration curves all refer to spray-process nonfat dry milk solids samples. Similar calibration curves for roller-process samples probably can be made with higher water levels.

¹ Supported in part by funds supplied by the California Dairy Industry Advisory Board.