Excerpt:
Dried honey-skim milk of a 40:60 ratio was evaluated as a milk and sugar replacement in chemically leavened cake doughnuts. Substitution was made in five levels between 100 and 191% replacement of milk solids, which corresponds to 2.4 to 4.7% honey solids in the product. The physical qualities of the dough batter, baking properties of the doughnuts, and physical tests on the products both fresh and after storage were compared with a standard formula. There were no significant advantages found that outweighed the specific disadvantages brought about. There was a definite loss of volume, deterioration in shape and decline in eating quality. Ten tables and six photographs.
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