Dairy Ingredients in Bakery, Snacks, Sauces, Dressings, Processed Meats, Functional Foods 481phosphorus, potassium, vitamins A, D, and
B 12 , ribofl avin, and niacin are augmented in
the bakery item.
Dairy blends are a combination of whey,
caseinates, and NFDM. Dairy substitutes
contain dairy ingredients plus soy, corn
fl ours, and soy protein and are designed to
display the functionality of NFDM at a lower
cost. They are used in bread doughs at a level
of up to 6% on a fl our - weight basis, and their
use often requires modifi cation in formula
and processing conditions. More yeast is
needed to maintain fermentation and proof-
ing time, and more moisture is added to allow
for the hydration requirement of NFDM. The
baking temperatures and times are also
adjusted to avoid overbrowning the crust
(Pyler, 1988 ). Table 18.2 gives some exam-
ples of formulations for various types of
bread, rolls, and buns.
Butter can contribute tenderness by
restricting development of the gluten network,
which also extends the bread ’ s shelf life.
Butter can be used as a carrier of herbal
fl avor, and it can give an attractive appear-
ance to bread when sprayed on the surface.
The contribution of butter to biscuits is mani-
fold, with premium fl avor, clean mouth feel,
and fl akiness as the major benefi ts.Crackers
Cracker dough is generally stiff because of
its low moisture content. Its stiffness inter-
feres with lamination and sheeting into thin
layers; however, milk fat in butter reduces the
stiffness, making the dough more plastic for
lamination. Sodium bisulfate hydrolyzes the
disulfi de bridges of gluten, further facilitat-
ing lamination. Anhydrous milk fat can be
sprayed on the cracker surface to enhance
gloss and appearance. A typical formulation
for crackers is shown in Table 18.3.
For processing, fl our, salt, and baking
powder are sifted into a bowel. Butter, milk,
and egg are mixed in to make a stiff dough.The yeast growth is accelerated when dairy
constituents furnish nutrients, and the accel-
erated growth in turn causes enhanced loaf
volume. The enhanced fermentation toler-
ance allows the baker to produce bread of
uniform quality from one batch to another in
terms of volume, fl avor, crumb fi rmness,
crust and crumb color, and shelf life. The
lactose contained in milk, whey, and bakery
blends is responsible for the formation of the
golden brown crust in bread.
In the sponge - and - dough process, dry
milk is generally added at the dough stage
(Chandan, 1997 ; DMI, 2003 ). It also can be
incorporated in the sponge to compensate for
fl our ’ s low protein content, excessive amylo-
lytic activity, short fermentation tolerance,
and poor strength characteristic. Dough con-
taining NFDM is set at a higher temperature:
27.2 ° C (81 ° F) in the winter and 25.6 ° C to
26.1 ° C (78 ° F to 79 ° F) in the summer. Dough
made with NFDM requires a recovery period
that is two to three minutes longer in the
overhead proofer as well as in the pan. Proof
box temperature should not exceed 37.8 ° C
(100 ° F) and the relative humidity should be
slightly lower (Matz, 1996 )).
The no - time bread dough method does
not require long bulk fermentation for condi-
tioning the wheat gluten. Oxidizing agents
(bromate, ascorbic acid, or azodicarbon-
amide) are dough conditioning/strengthening
additives. The addition of 4% to 6% NFDM
to no - time dough was shown to produce
bread quality equivalent to the bread derived
from the conventional sponge - and - dough
process (AACC, 1995 ). Milk proteins are
amphoteric in nature and tend to buffer pH
changes, thus enabling them to temper the
effect of oxidizing agents to optimize loaf
volume and quality of grain crumb. A stan-
dard procedure for assessing the baking
quality of NFDM is available (AACC, 1995 ).
Incorporation of NFDM in bread formula-
tions also results in their nutrient fortifi cation
(Chapter 16 ). High - quality protein, calcium,