Dairy Ingredients for Food Processing

Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 483

NFDM helps to enhance the light golden
color of a cake ’ s crust. It modifi es the struc-
ture of cake by decreasing the swelling of
starch granules without affecting cake
volume.
In certain cake batters (high ratio, Oakes,
and continuous - mix type), the soluble protein
of milk or WPC aids in trapping air during
mixing to incorporate air nuclei in the
aqueous phase (Chandan, 1997 ). In high - fat
bakery products, the whey proteins of WPCs
assist in distribution of fat in the dough. The
emulsifi cation action creates a smooth and
silky crumb as well as higher fi nished volume.
Because whey proteins are denatured during
baking, they exhibit good water - binding
functionality, leading to moistness, tender-
ness, and enhanced keeping quality. Certain
WPC products with enhanced emulsifying
functionality can replace egg products at con-
siderable cost savings. Table 18.4 gives
typical formulations of some cakes.

Muffi ns

NFDM gives strength and body to muffi ns,
and is involved in the requisite fl avor, mois-
ture retention, and shelf life. A muffi n formula
uses 5% to 12% NFDM based on fl our at
100%. Table 18.5 gives typical formulations
for basic muffi ns and bran muffi ns.

For production of a basic cake muffi n, the

dry ingredients are mixed in a Hobart mixer

(N - 50) at low speed for one minute, the

shortening and eggs are added and mixed at

low speed for an additional minute, and then

water is added and mixing is continued at low

speed for one minute. The batter is poured

into muffi n trays and baked at 205 ° C (400 ° F)

for 19 to 21 minutes.

For bran muffi ns, the dry ingredients are

blended at low speed for one minute in the

Hobart bowl; the shortening, eggs, honey,

molasses, and half of the water (500 g) are

added and mixed at low to medium speed for

one minute, followed by addition of the

remaining water and mixing for another

minute. The raisins are then mixed in and the

batter is dispensed into the muffi n tray and

baked 193 ° C (380 ° F) for 20 to 25 minutes.

Butter Cookies

Butter makes cookies moist and soft through

the interaction of butterfat, other solids, air,

and water (Chandan, 1997 ). Fat coats solid

particles in cookie dough, enabling it to fl ow

during baking. Butter provides the desirable

fl avor and mouth feel profi le to cookies. Dry

whey is widely used in cookies for its supe-

rior functional attributes of color and tex-

ture development. Table 18.6 shows typical

Table 18.4. Some formulations for white, yellow, and pound cakes to illustrate the use of nonfat
dry milk.

Ingredient White cake Yellow layer cake Pound cake

Bakers % Bakers % Baker ’ s %

Cake fl our 100 100 100

Granulated sugar 136 100 100

Water 106 66 37.77

Whole egg, liquid 0 49 58.39

Egg white, liquid 60 — —

Nonfat dry milk 9 8 5.29

Salt 3 2 2.00

Baking powder 6 4 1.09

Lecithin 0.3 — —

Shortening 25 41 58.39

Vanilla extract — 2 2.00

Total 445.3 372 364.93

Adapted from Chandan (1997) , Cross (2007) , DMI (2003)