High non-fat milk content bread products

Details High non-fat milk content bread products High non-fat milk content bread products

A - Human Necessities

21

D

A21D 2/34 (2006.01) A21D 2/18 (2006.01) A21D 2/26 (2006.01) A21D 2/36 (2006.01) A21D 10/00 (2006.01)

Patent

CA 2119735

A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solidsm and optionally including one or more vegetable gums to imorove the loaf volume, shape and structural strength of the bread product. The preparation of leavened doughs from the composition and baked products from the leavened doughs are also disclosed.

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