Dry milk also contains soluble extracts that have an invigorating influence on yeast growth, i. e., fermentation, and improves and gives a better bloom in the crust of the bread.
In point of economic value, the baker should determine, by making small trial doughs, the increased volume obtained by reason of the extra moisture absorbing properties of dry milk when used in doughs.
Fat.—Lard, compound lard and cotton-seed oil are the fats generally employed in bread making. The use of fats effects a finer texture in the bread.
A colorless shortening assists in producing a whiter crumb, and also by coating the cells of the loaf retains the moisture of the baked bread. Doughs containing large amounts of shortening, under best and equal conditions, will stand a larger amount of proof, as part of the shortening in a well mixed dough has combined with the gluten of the flour used, allowing it to stretch further and become more elastic and still hold the increased amount of gas generated by the heat of the oven, and produces a loaf of greater volume.
Not all shortenings will produce the same effect, and the baker should experiment with small batches. The points to be determined are the effect the shortening has on the crust, volume of the loaf, as well as the color.
Sugar.—Among the sugar groups used in the bakery we find cane sugar, malt extracts, glucose and yeast foods.
Each of these products have characteristic effects on fermentation and doughs, and will be treated in a later paper.
