476 Chapter 18
total energy required during endurance exer-
cise. Furthermore, on digestion, WPC pro-
duces bioactive peptides which have been
documented to reduce blood pressure, modu-
late immunity, and display activity against
viruses and other infections (Chapter 16 ).Lactose
Food grade and crystalline lactose (greater
than 99.5% lactose) is commonly used in
infant formula manufacture. In addition, dry
permeate powder products obtained from
ultrafi ltration of skim milk and whey are pre-
dominantly lactose products. These cost -
saving products are available for use in
bakery items. Lactose functions include rela-
tively low sweetness and enhanced retention
of moisture for crumb improvement. Lactose
shortens proofi ng time, and increases volume
and gas retention. The dough rises faster and
color is achieved quicker at even lower tem-
peratures of baking. Lactose extends shorten-
ing, making fat reduction possible. It produces
darker crust color and softer crumb in yellow
cakes and sponges.
From a nutrition standpoint, lactose has a
relatively low glycemic index of 46, as com-
pared to 100 for glucose and 60 for sucrose.
However, individuals with lactose maldiges-
tion condition must exercise caution not to
exceed their threshold of lactose dose to
avoid the unpleasant symptoms associated
with lactose intolerance.Butter and Anhydrous Milk Fat
Fats are selected for their use in formulating
baked goods based on their performance
during manufacture of the bakery items and
the subsequent consumer attributes that are
imparted. Real and perceived health concerns
also dictate selection of fat use in bakery
items. Reduced use of saturated fat and
increased use of unsaturated fat has prompted
the use of certain fats with lower saturated
fatty acid composition. The trend alsoboth hydrophobic and hydrophilic groups.
Consequently, they help to distribute fat in
the dough, with the result that the baked
product has good porous structure and
volume. Whey proteins denature at baking
temperatures; thus, they form a heat - induced
gel with good water - binding ability. This
effect contributes to moistness, tenderness,
and enhanced keeping quality of bread, rolls,
and buns.
WPC assists in improving the machinabil-
ity of dough. WPC with 50% to 80% protein
content as well as whey protein isolate (more
than 90% protein) are also available with low
lactose levels for specialty use to satisfy
requirements for low - carbohydrate, low -
glycemic, high - protein, and reduced - fat
bread products (Burrington, 2005 ). Also, by
using WPC, it is possible to reduce about
25% of the carbohydrates of bakery goods
while improving bread fl avor, crust brown-
ing, toasting quality, and crumb structure,
and slowing down the staling process (starch
retrogradation).
WPC products assist in whipping and
foam formation in angel food cakes and
meringues. In yellow and sponge cakes, a
fraction of egg albumin can be substituted by
WPC. In pastries and biscuits, use of WPC
in prebake glazes produces desirable color
and gloss. Including WPC in the formula
helps to disperse shortening and enhance its
functionality. The water requirements of
bakery formulation must be assessed and
adjusted because water absorption character-
istics increase as the whey proteins undergo
heat denaturation. Due to the high lactose
content, the use of dry whey requires adjust-
ment in process time and temperature of
baking to maintain yeast growth and CO 2
production.
The nutrient profi le of whey ingredients
complements the nutritional value of baked
goods. Whey protein is recognized for its
high content of branched - chain amino acids
(26 mg of leucine, isoleucine, and valine/100 g
of WPC). They provide 10% to 15% of the