PROBLEM TO BE SOLVED: To obtain powdered milk for confectionery production and breadmaking, such as to be added to wheat flour when making confectionery/ bread to improve the volume of bread, pancake, cake, pie, or the like, and impart good texture and palate feeling to the bread, pancake, cake, or the like.SOLUTION: This powdered milk for confectionery production and breadmaking is obtained by properly blending a non-protein nitrogen-containing dairy material with other different dairy materials such as whole milk powder, skim milk powder, butter milk powder, when powder, milk minerals, when protein concentrate, milk protein concentrate wherein 4-10 wt.% of the non- protein nitrogen and 1-20 wt.% of ash content are contained and the weight ratio of non-protein nitrogen to the total of nitrogen is &le0.5.COPYRIGHT: (C)2003,JPO【課 題】 製菓・製パンの製造時に添加することで、パン類、ホットケーキ類、ケーキ類、パイ類等のボリュームを向上させ、さらにパン類、ホットケーキ類、ケーキ類に良好なの組織と食感を付与することのできる製菓・製パン用粉乳の提供。【解決手段】 非蛋白態窒素を含有する乳素材と、全粉乳、脱脂粉乳、バターミルク粉、ホエー粉、ミルクミネラル類、ホエー蛋白質濃縮物、ミルク蛋白質濃縮物等の乳素材とを適宜混合することにより、非蛋白態窒素を4~10重量%、灰分を1~20%重量含有し、非蛋白態窒素/全窒素比が0.5以下である製菓・製パン用粉乳を得る。
