Dairy Ingredients for Food Processing

482 Chapter 18

pastry ’ s rise and layer separation. The volume

or rise in the baked pastry is directly propor-

tional to the solid fat content of the fat.

Some bakers believe that European style

cultured butter containing no salt or coloring

and a minimum of 82% butterfat performs

better than regular butter in certain baked

goods. Croissants made with European style

butter display higher specifi c volume and

better fl akiness inside and outside the surface.

Cakes

Detailed discussions on cakes of all types are

available in other publications (Pyler, 1988 ;

Conforti, 2007 ). Pound cake, yellow cake,

and chocolate cake belong to the butter or

shortened category of cakes. In principle, to

obtain a good cake, tenderizing agents must

be properly balanced with toughening ingre-

dients. Sugar, shortening, egg yolks, leaven-

ing agents, and chocolate act as tenderization

agents, which must be counterbalanced with

toughening/binding ingredients consisting of

fl our, egg whites, and milk solids. Milk or

buttermilk provides fl avor and nutrients, and

is responsible for a velvety texture, creamy

white crumb, and brown crust. Lactose of

After kneading, the dough is rolled very thin
(about 1/8 - inch thick). It is then cut into
squares or rounds and placed on parchment -
lined baking sheets. The crackers are pricked
with a fork and baked in a 204.4 ° C (400 ° F)
oven for 10 minutes or until lightly browned.

Pastry and Laminated Dough

In laminated dough, butter is applied to the
surface of rolled out dough, and the dough is
then folded and rerolled. More butter is
applied, followed by repeated folding and
rerolling steps. In this process, butter layers
are dispersed in between layers of dough. As
the pastry bakes, the moisture of butter turns
into steam, and CO 2 is generated from leav-
ening, both of which are instrumental in the

Table 18.3. Formulation for cracker production.

Ingredient % Usage level Baker ’ s %

Flour, bread 55.8 100

Salt 1.11 1.99

Baking powder 0.35 0.65

Butter 12.90 23.10

Milk, whole 19.84 17.95

Total 100 179.29

Adapted from Chandan (1997) , DMI (1996a,b)

Table 18.2. Composition of dough for some types of bread, rolls, and buns.

Ingredient Bakers % (fl our basis)

Pan bread Country style bread Milk bread Milk rolls Buns

Flour 100 100 100 100 100

Sweetener solids 7.25 5.0 7.0 10.0 12.5

Yeast 2.75 2.5 3.0 5.0 7.0

Yeast food 0.5 — 0.375 0.5 —

Salt 2.1 2.5 2.0 2.0 1.0

Shortening 2.3 2.0 — 4.0 12.5

Honey — 5.0 0 0 —

Butter — 3.5 3.5 3.5 —

Dairy blend/NFDM 2.0 8.0 6.0 6.0 3.0

Emulsifi er 0.5 — — — —

Dough conditioner 0.5 — — — —

Protease enzyme 0.25 — — — —

Calcium acid phosphate — — 0.25 0.25 —

Preservative 0.20 — — — —

Water 64.0 66.0 66.0 66.0 51.0

Malt — — 0.5 0.5

Whole egg — — — — 7.5

Adapted from Pyler (1992), DMI (1996a) , Edwards (2007)