Baking special milk powder is good, which plays the role of baking food and improves the nutritional value of the product. Flour is the main raw material of bread, cakes and biscuits, but the content of lysine and vitamins in flour is low. Baked milk powder is rich in essential amino acids needed by protein and human body, and also rich in vitamins and minerals. Therefore, adding it to baked goods can improve the nutritional value of food, especially strengthen vitamin B2 and calcium. Improve the water absorption of dough. Baked milk powder contains a lot of protein, of which casein accounts for 80%~82% of the total content of protein. The amount of casein affects the water absorption of dough. The water absorption of milk powder is 100%~ 125% of its own weight. Therefore, every time 1% milk powder is added, the water absorption of dough will increase 1%~ 1.25%, and the yield and yield of baked goods will also increase accordingly, thus reducing the cost. Special baked milk powder contains reduced lactose, which cannot be used by yeast. After fermentation, it remains in the dough. During the baking process, lactose and amino acids in protein browned to form attractive colors, and the color of the product would deepen with the increase of the consumption of special baking milk powder. Special baking milk powder is a good colorant. The fat in baked milk powder gives the product a rich milk flavor. Adding baked milk powder to baked food can inhibit the volatilization of fatty acids and make the milk taste richer, thus promoting appetite and improving the edible value of the product.
Baked milk powder is the same as milk powder? Special baking milk powder is different from ordinary milk powder. The formula of ordinary milk powder contains different nutrients, and the protein content is high, so it is not suitable for baking, because once heated at high temperature, most nutrients will be lost and the taste will be greatly reduced. Baked milk powder is different. The biggest difference from milk powder is that high-temperature baking will not cause the loss of nutrients such as protein, and will not produce harmful substances. Baked milk powder contains a lot of protein, of which casein is the majority. The higher the casein content, the higher the water absorption rate, so adding baked milk powder will greatly increase the water absorption rate of dough. Parents with children at home know that milk powder is not easy to melt and agglomerate, so when putting milk powder, you must first mix milk powder with flour and then add water, so as to better blend. Mixing milk powder with flour will prolong the fermentation time of flour, so it will automatically prolong the fermentation time. If whole milk powder is added to flour, then whole milk powder and flour will automatically produce a chemical substance during fermentation, which is the ultimate reason for prolonging dough fermentation time. So baking milk powder is different from milk powder.