Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 475can replace nonfat dry milk and butter.
Various bakery blends derived from dairy
ingredients, defatted soy fl our, emulsifi ers,
and dough conditioning agents are available
to the baker for customized use. Chapter 6 of
this book discusses dry milk and dry milk
products in detail.Dried Whole Milk Powder
When the formulation of a bakery product
requires milk or NFDM and butter, it is
advantageous to use a single ingredient, dried
whole milk (DWM), which has a shelf life of
six to nine months under ambient storage
conditions. It functions similarly to NFDM
in that it enhances water absorption attributes
in bakery items, resulting in desirable color,
texture, and structure. Nutrients contributed
to bakery foods include the nutrient contribu-
tion of NFDM. However, the milk fat content
of DWM also gives a dairy fl avor in addition
to supplying the fat - soluble vitamins A, D, E,
and K, and essential fatty acids associated
with milk fat. Furthermore, whole milk
powder retards staling of bread.Whey and Whey Products
Whey and whey products have been used in
many bakery applications (Stollar, 2009 ).
Information on whey and whey products is
provided in Chapter 8. Dry whey is used as
a replacement for NFDM in bakery formula-
tions at 2% to 4% of the fl our weight. Dry
whey is high in lactose, which accounts for
most of the color formation (Millard reac-
tion) in crust. In addition, caramelization of
lactose during baking gives a characteristic
aroma and fl avor.
Whey protein concentrate (WPC) contain-
ing 34% protein simulates NFDM in compo-
sition, but due to its whey protein content in
entirety, it possesses superior nutritional
value compared to NFDM. Whey protein
products have good emulsifying quality in
high - fat bakery items because they containment. They are necessary for desirable fl avor,
color, texture, and structure of the bakery
product. Presently there are market trends to
offer low - fat, high - protein, and low -
carbohydrate foods. Furthermore, there is a
strong interest in functional foods and prod-
ucts with no trans - fatty acids (TFA). Dairy -
derived ingredients offer interesting tools to
develop the trendy bakery products.
Dairy Ingredients in Baked Foods
Liquid Milk
Ideally, whole milk or its concentrates yield
baked goods of better fl avor, which may be
considered premium products. However,
fresh milk has a relatively short shelf life and
bakeries are not equipped to handle this
ingredient. The excessive moisture of liquid
milk also is a drawback for most bakery for-
mulations. Accordingly, fresh milk is not nor-
mally directly used in most bakeries. In
reality, byproducts from the dairy industry
primarily are used to satisfy economic condi-
tions of commercial bakery business. Milk
solids from nonfat dry milk, dry whey, dry
buttermilk, and condensed milk constitute
the ingredients of choice. The dry dairy
ingredients provide convenience of use, long
shelf life, and savings in transportation and
storage costs. Butter, anhydrous milk fat, and
cheese also contribute unique fl avor and
functional attributes.
Nonfat Dry Milk
Milk sugar and milk protein are functional
milk constituents (other than milk fat) of
interest to bakers. Dry whey and crude lactose
products constitute an economical source of
lactose, whereas nonfat dry milk, dry but-
termilk, and dry whey protein concentrates
provide lactose and milk protein functional-
ity to baked goods. Sodium and calcium
caseinates and whey protein isolates are
sometimes used for their protein ’ s distinct
functional properties. Whole milk powder