| abstract |
Provide milk powders for confectionery and bakery products that, when added duringnthe production of confectionery and bakery products, can increase the volume of breads,npancakes, cakes, pies, etc., and further add a desirable texture and feel in the mouth tonbreads, pancakes and cakes. Obtain milk powders for confectionery and bakery productsncontaining 4 to 10 weight-percent of non-protein nitrogen (based on the weight of convertednprotein) and 1 to 20 weight-percent of ash in a manner keeping the ratio of non-proteinnnitrogen to total nitrogen to 0.5 or less, by intermixing, as appropriate, dairy ingredientsncontaining non-protein nitrogen with other dairy ingredients such as whole milk powders,nskim milk powders, buttermilk powders, whey powders, milk minerals, whey proteinnconcentrates and milk protein concentrates. |