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High Milk-Protein Bread

Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

The protein content of bread was increased from 13.96 to 18.04% on a dry basis, or nearly 30%, by including 25 parts of nonfat dry milk per 100 of flour in the bread formula. The loaves had excellent flavor and good toasting quality; symmetry and crust color were substandard; crumb color, texture and grain, and cell structure good. The biological value of the protein was nearly doubled in comparison with the protein in bread containing only four parts nonfat dry milk per 100 of flour and, at the same time, the bread had good consumer acceptability in limited, preliminary trials.