480 Chapter 18
Bread and Biscuits
The essential ingredients in bread are fl our,
yeast, salt, and water; optional ingredi-
ents include sugar, malt, milk, shortening,
enzymes, vitamins, chemical dough improv-
ers, mold inhibitors, and minerals. High - heat
NFDM and dairy blends can improve the
nutritional profi le and eating quality of yeast -
leavened bread (Swanson, 2004 ). High - heat
NFDM, which is normally used by bakers,
infl uences water absorption in dough and
physical properties of bread. Other quality
factors in processing are mixing require-
ments, yeast fermentation rate, bromate
activity in fl our, and baking time and
temperature.
High - heat treatment of skim milk at 88 ° C
(190 ° F) for 30 minutes is employed in the
manufacture of high - heat NFDM. It results
in denaturation of milk proteins, which
in turn enhances water absorption proper-
ties to provide a loaf of bread with good
volume. The water - holding capacity of
NFDM enhances the shelf life of bakery
products. The proteins of NFDM aggregate
at the air - water interface and reduce surface
tension to produce stable emulsions.
Encapsulation of air bubbles results in stable
and elastic fi lms in cakes.
To avoid direct contact of water with dry
milk and prevent lumps in the dough mix,
dairy blends are generally heaped at the top
of fl our in the dough mixer. Based on fl our
weight, up to 6% NFDM historically has
been incorporated to simulate use of all the
liquid ingredients in the formula. Dry milk
tends to strengthen dough, thereby necessi-
tating a longer mixing time. Hydration of
milk protein during fermentation tightens the
dough.
The fermentation time and tolerance are
enhanced by inclusion of nonfat dry milk in
bread formulas. Milk ingredients furnish
enzyme cofactors (such as ammonium ions)
for yeast metabolism during fermentation.mozzarella is seldom used on pizza. Low -
moisture mozzarella may be made from
whole milk or part - skim milk. The part - skim
low - moisture mozzarella has an advantage
over the whole milk variety in that it does not
oil - off as a topping, possesses a longer shelf
life, and is easier to process in a pizzeria. It
is commonly used in shredded, chopped, or
diced form. Fresh mozzarella is another vari-
ation; it comes in small balls packed in water.
Fresh mozzarella is sometimes referred to as
scarmorze or scamorze. Because of its high
moisture content, fresh mozzarella has a
short shelf life of 10 days. Nevertheless,
some pizza makers use it on their pizza.
The age of cheese affects its fl avor, texture,
and performance in pizza. Mozzarella should
be aged for 13 to 20 days under refrigerated
storage to obtain a yellowish color, more
defi ned fl avor, and softer texture. If the
cheese is not ripened properly, it is white in
color and bland in fl avor, and possesses a
hard, rubbery consistency. On pizza, it does
not melt properly, does not stretch well, and
does not brown satisfactorily on baking.
Over - ripened mozzarella is too runny, loses
stretch, and may display more oil separation
on baking.
Some gourmet pizzas also contain asiago,
fontina, caciocavallo, Bel Paese, teleggio,
gorgonzola, and ricotta cheeses. In addition,
for fl avor and texture variations, there is a
trend to use non - Italian cheeses such as
cheddar, brick, Monterrey jack, Muenster,
feta, gouda, colby, and Swiss or gruyere,
which may be blended with mozzarella
cheese. Cheese applications in various foods
are enumerated in Chapter 11.
Dairy Management Inc. has publishes a
series of application manuals to demonstrate
the uses of butter (DMI, 1996a ), whey prod-
ucts (DMI, 1996b ), cheeses (DMI, 1997 ),
lactose (DMI, 1998 ), and concentrated and
dry milks (DMI, 2003 ). Some key applica-
tions of dairy ingredients in certain baked
goods are illustrated below.