Milk Products in Bread Making

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dc.creator.authorHarris, Rae H.
dc.date.accessioned2014-08-04T17:38:08Z
dc.date.available2014-08-04T17:38:08Z
dc.date.issued1950
dc.descriptionThe topic was the usage of milk in bread making. Initial investigations in bread making using milk were aimed at learning how to prepare milk best suited for bread making and finding the proper quantities for optimum results. The convenience, economy, and uniformity of dry milk solids greatly increased their usage by bakers. These advantages have been further augmented by research and experimentation by the dry milk producers, which have resulted in a product which would appreciably improve bread quality. Milk may be altered both in physical and chemical properties by heating. The article goes on to give more information on milk usage in baking.
dc.identifier.urihttps://hdl.handle.net/10365/23588
dc.relation.ispartofBimonthly Bulletin; 12:5; May/Jun 1950
dc.rightsNorth Dakota State Universityen_US
dc.titleMilk Products in Bread Makingen_US
dc.typeArticleen_US

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Bimonthly Bulletin; 12:5; May/Jun 1950