| abstract |
(57) [Summary] [Issue] Addition of baked goods, hot cakes, cakes, pies, etc. by adding during the production of confectionery and baking, and further increase the volume of breads, hot cakes, Provided is a powdered milk for confectionery and baking, which can impart good texture and texture to cakes. SOLUTION: A milk material containing non-protein nitrogen is appropriately mixed with milk materials such as whole milk powder, skim milk powder, butter milk powder, whey powder, milk minerals, whey protein concentrate and milk protein concentrate. By this, non-protein nitrogen is reduced to 4 A powdered milk for confectionery and baking, containing 10 to 10% by weight and 1 to 20% by weight of ash and having a non-protein nitrogen / total nitrogen ratio of 0.5 or less. |