WHEY POWDER, METHOD FOR PRODUCING WHEY POWDER, AND QUALITY IMPROVER FOR BAKING

摘要

PROBLEM TO BE SOLVED: To provide a whey powder as a substitute for skimmilk powder having superior baking properties equal to or better than those of the skimmilk powder and used as a quality improver for baking, and to provide a method for producing the whey powder, a quality improver for baking, a method for producing the quality improver for baking, and a method for baking and bread.;SOLUTION: The quality improver for baking comprising the whey powder containing lactulose in ≥120 mg/100 g content as an active ingredient is provided. Above all, the whey exhibiting pH≤7.0 is heat-treated at a high temperature of ≥121°C, to thereby afford the quality improver for baking having ≥120 mg/100 g lactulose content and proper baking properties. The quality improver for baking is formulated with raw materials, to carry out the baking.;COPYRIGHT: (C)2008,JPO&INPIT