摘要：Bakery foods are important components of our daily calorie intake. Adding dairy ingredients increases nutritional value and improves product quality. The dairy ingredients: whole and skim milk, condensed milk, butter, fermented milk products, non-fat dry milk (NFDM) and whey van all be utilized in bakery foods. NFDM and whey are widely used in the preparation. The nutritional, organoleptic, and some of the functional properties of bakery products enriched by dairy ingredients are substantially improved. The performance of dairy ingredients has been the subject of many studies. Adding milk products increases the amount of water needed to optimum development and increases fermentation tolerance due to its excellent buffering capacity. Crust color is darked by increasing amounts of dairy ingredients, due to lactose. Some baking parameters such as mixing time and water absorption level should be adjusted, depending on the product, when milk products are added.
