EFFECT OF CERTAIN SALTS ON BREAD LOAF VOLUME AND ON SOLUBLE NITROGEN OF WHEAT-FLOUR AND NONFAT DRY MILK SLURRIES

The amount of soluble nitrogen (SN) in a slurry containing wheat flour and nonfat dry milk (NFDM) was less than the sum of the SN in slurries that contained only the individual components. The addition of sodium chloride to a flour-milk mixture caused the amount of SN to increase to near the level of the sum of the SN of the two components. Possibly, this resulted from a reduction in an interaction between NFDM and flour proteins by charge shielding. The effect of sodium chloride on improving bread loaf volume when NFDM is present may be related to its effect on the NFDM-flour interaction. Sodium iodide also improved loaf volume and increased the SN of the composite slurry. Calcium chloride did not increase the amount of SN in the composite slurry nor did it improve bread loaf volume.