Dairy Ingredients for Food Processing

478 Chapter 18

facture. Milk fat consists of three major

melting fractions: Low - melting glycerides

melt below 10 ° C (50 ° F), middle - melting

glycerides melt in the range of 10 ° C to 20 ° C

(50 ° F to 68 ° F), and high - melting glycerides

melt above 20 ° C (68 ° F). Low - melting glyc-

eride (LMG) fraction prevents the appear-

ance of fat crystals during the shelf life of

shortbread cookies made with butter (fat

bloom defect). LMG fraction also traps a

higher concentration of lactone and methyl

lactone fl avor precursors. Therefore, its use

assists in developing a more intense butter

fl avor in the product. Butter made from anhy-

drous milk fat enriched with high melting

glycerides duplicates functionality of non-

dairy pastry fat in croissants and Danish pas-

tries. The ingredient cost is considerably

moderated by blending vegetable oil with

butterfat in a near 1:1 ratio. Butter in pow-

dered form is also available for use in dry

bakery mixes.

The aeration capability of butter in a cake

formula is enhanced by the addition of 1%

monoglyceride ( ∝ - form) based on batter

weight (DMI, 2006a ).

Handling of Butter in Bakeries

Storing butter in its original cartons protects

it from acquiring foreign fl avors and aromas.

It should be stored away from foods with

strong odors. Storage at temperatures of 0 °

to 3 ° C (32 ° F to 38 ° F) and 80% to 85% rela-

tive humidity for a maximum of four months

in fl akiness is accomplished by partial mixing
of butter in the dough and entrapped carbon
dioxide.
Shelf life. Like other shortenings, milk fat
from butter, anhydrous milk fat/butter oil
provides a barrier to loss of moisture and air
following the baking process. Furthermore,
retrogradation of starch (associated with
staling) is inhibited. Thus, tenderness and
fl akiness are maintained during the shelf life
of baked goods including cakes and yeast - or
chemically leavened breads.
The shortening attributes of butter are
related to its ability to disrupt the develop-
ment of the gluten network, thereby impact-
ing the texture of bakery products. Milk fat
coats individual particles of fl our, which
causes shortening of the gluten network. In
this regard, milk fat is solid enough (fi ne
crystal structure) to prevent absorption by
fl our but is liquid enough to form a coating
on fl our particles, and thus imparting better
shortening properties in cakes and cookies.
In cake batters, milk fat is creamed in the
presence of sugar to assist in adequate air
incorporation, which is related to the size and
number of crystals. Batter with good aeration
development leads to large numbers of small
bubbles, which, on baking give cake its char-
acteristic structure. Butter held at 18 ° C to
21 ° C (64 ° F to 70 ° F) is quite workable.
To fulfi ll a need for enhanced functional-
ity in milk fat, the dairy industry has devel-
oped fractionated and plasticized butterfat for
specifi c use in pastry cookie and cake manu-

Table 18.1. Solid fat indices of bakery fats.

Fat source % solids content at:

10 ° C

(50 ° F)

21.2 ° C

(70 ° F)

26.7 ° C

(80 ° F)

33.3 ° C

(92 ° F)

37.8 ° C

(100 ° F)

Butter 32 12 9 3 0

Lard 25 20 12 4 2

Table margarine 28 16 12 3 0

Roll - in margarine 25 21 20 18 15

Puff margarine 28 25 24 22 19

All purpose shortening 33 28 22 10 8

Cake and ice shortening 28 23 22 18 15

Adapted from Chandan (1997)