Cereal Chem 54:388 - 396.  |  VIEW ARTICLE
Nonfat Dry Milk Fractions in Breadmaking. II. Effect on Oxidation Requirement.

R. S. Ling, R. C. Hoseney, and P. L. Finney. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Use of nonfat dry milk in the baking formula increased the potassium bromate requirement of dough and the dough's tolerance to excess potassium bromate. Both soluble and insoluble milk fractions increased the potassium bromate requirement. A dialyzable fraction of the solubles increased the potassium bromate requirement and appeared to buffer the requirement. A surface-response study with ammonium ion, phosphate ion, and potassium bromate as variables showed that, for all practical purposes, loaf volume was affected only by the concentration of ammonium ion. However, adding either ammonium ion or phosphate ion increased the potassium bromate requirement. The effects were additive; a combination of the ions required more potassium bromate than either alone. Thus, the potassium bromate requirement of NFDM comes from both the insoluble (protein) fraction and from ammonium and phosphate ions free or generated in the dough.