SKIMMED MILK IN BREAD MAKING. 



215 



water bread was higher than in either of the skimmed milk 

 breads, and, as the results of our investigations show, this could 

 not be true if the same kind of flour was used in making the 

 skimmed milk bread. The marked higher percentages of fat 

 must be accounted for by the addition of shortening or by the 

 milk being only partly skimmed. 



The practice of using skimmed milk in the making of bread 

 is said to be quite prevalent in some sections. That the custom 

 does not become more general must be due to a lack of appre- 

 ciation of the greater food value of skimmed milk bread. In 

 the belief that its employment in bread making is to be encour- 

 aged, and for the purpose of calling attention to the readiness 

 with which bread may be improved, the work reported below 

 was planned and executed. 



In each of the three experiments four double loaves of bread 

 were made, two with and two without skimmed milk. The 

 work was done by a practical bread maker, who worked from 

 her own formulas, no conditions being imposed except that milk 

 should be used in one case and water in the other. The mate- 

 rials used were portioned out by the eye alone, but were weighed 

 before being used. As the tables indicate, the amounts of the 

 ingredients used varied widely, but probably no more than in 

 ordinary practice. 



WEIGHT OF MATERIALS USED IN THE BREAD. 



Water Bread. 



Skimmed Milk Bread. 





Number 

 6115. 



Numtoer 

 6118. 



Number 

 6190. 



Number 

 6116. 



Number 

 6119. 



Number 

 6191. 



Flour 



Grams.* 



782 



8 

 31 

 14 



4 



Grams. 

 876 



9 



■24 

 21 



4 



Grams. 



1,287 



10 



25 



15 



5 



Grams. 

 752 



9 

 26 

 10 



i 



Grams. 



886 



15 

 26 

 23 

 4 



Grams. 

 1,241 



Salt 



10 



Sugar 



25 



Lard 



Yeast 



15 









* One ounce equals 28.35 grams. One hundred grams equal 3.5 ounces 



The bread was mixed in the early evening and baked the next 

 morning. On each occasion the milk bread rose slowly, requir- 

 ingf two or three hours more time than the other. The water 



