摘要：In this study, the effect of the pasteurized whole milk and nonfat dry milk based on 3% dry matter together with 1% lecithine versus control sample on bread flour were examined. According to the statistical analysis (P<0.05), while nonfat dry milk increases the water absorbtion of flour and the dough mixing tolerance, whole milk did not, but lecithine addition decreased it. Besides this, whole milk and nonfat dry milk together with lecithine had synergistic effect on mixing tolerance of the dough. In the baking studies, 3% nonfat dry milk did not effect the loaf volume but the pasteurized whole milk increased it markedly. Additionally, 1% lecithine gave increment only on the control bread. While the milk addition did not effect the crumb firmness of the bread without lecithine, with lecithine addition the firming of the crumb delayed being the most for control bread. The both pasteurized whole milk and nonfat dry milk addition increased color pigmentation of the crust and restored the crumb grain.
