Excerpt from the report: The purpose of this research was to learn about consumer preferences among bakers' white pan breads that varied in specific volume (weight per cubic inch), percentage of lard, percentage of sucrose, and percentage of nonfat milk solids. It was believed that if marked preferences existed for particular formulations, the baking industry might apply the knowledge of such preferences in baking breads that would have greater consumer acceptance, and thus halt or reverse the downtrend in household use of bread. Also, in the light of present abundance of milk and milk products, data on the percentage of nonfat milk solids in the preferred formula might prove helpful to the dairy industry.