Flavor milk crumb

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Pan bread formulations usually contain small quantities of nonfat dried milk (1% to 3.5% based on flour weight). The milk slightly increases water absorption, and improves crust color (golden color) and flavor. It is noteworthy that yeast is not capable of breaking down lactose and therefore this disaccharide remains unaltered until the baking process, where it contributes to crumb color. Milk also improves nutritional value because its protein complements the amino acid pattern of wheat proteins and supplies important amounts of calcium, magnesium, and other essential nutrients (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

---