USDEC Bakery recipes

INTRODUCTIONBAKERY APPLICATIONSFOR U.S. DAIRYINGREDIENTSWHEY PRODUCTS IN BAKED GOODSWhey proteins are an important functionalcomponent in bread formulations. They enhancecrust browning, crumb structure and flavor,improve toasting qualities and retard staling.Whey-based ingredients can be customizedto meet specific protein, minerals and lactosecompositions. This is important becausecomposition and degree of denaturation affectwhey ingredient functionality.The following parameters provide a guidelinefor selecting a whey-based ingredient forapplication in a bread formulation:• In order to optimize loaf volume, thewhey-based ingredient should be low inlactose, high in protein and the proteinshould be significantly denatured.• Optimum usage levels vary, but 2%-3%is a good starting point to obtain maximumbenefits.• Water absorption is lower for wheyingredients than for flour, with waterabsorption increasing as proteindenaturation levels increase; thereforewater requirements may need to be adjusteddepending on the whey ingredient used.• Time required to mix dough to maximumconsistency (resistance) may increase(mixogram time to peak).• If the whey-based ingredient is high inlactose, adjustments in the process or otheringredients may be needed to maintain yeastgrowth and carbon dioxide production.• Baking time and temperatures may requireadjusting because crust color might developmore rapidly with whey-based ingredients.Functional BenefitsThere are specific functional properties that areassociated with whey proteins. They include:(1) solubility, (2) water binding/absorption,(3) viscosity, (4) gelation, (5) cohesion, adhesionand elasticity, (6) emulsification and (7) foaming.Most of these characteristics are importantin the processing of baked goods. Thereformulation of bakery products with addedwhey protein (supplementation) is done forfunctional reasons. Whey protein concentrates(WPCs) have found uses in biscuits, cookies,cakes, sponges, icings and glazes to improvetexture and appearance. Dough volume can beincreased in bread and cake, and moistness canbe improved in a variety of products. Wheyprotein isolate (WPI), whey protein concentrate34% (WPC34) and whey protein concentrate 80%(WPC80) have been found to improve the color,thickness and chewiness of full fat and low-fatcookie formulations. WPIs and WPCs withmore than 75% protein can be added tocake formulations to improve volumeand appearance.Whey products are used by the baking industrybecause of their functional benefits. Some of thebenefits recognized by consumers include goodcrust color developed through the Maillardbrowning reaction, good dairy flavor, softercrumb and extended shelf-life. Additionalbenefits that the baker may recognize are theability to reduce ingredient costs by partially orcompletely replacing egg products, milk powderor other ingredients such as shortening. Lesscommonly recognized are the nutritionalbenefits of adding whey proteins to bakeryproducts. Whey proteins have a highconcentration of lysine, the deficient amino-acidin wheat protein. Increasing the ratio of wheyproteins to wheat protein results in an improvedamino-acid profile. Bread, soft rolls and bunsare the major applications for whey products.A typical usage level of whey or lactose inbread, soft rolls and buns is 2%-4% of the flourweight.FunctionalityWhey protein concentrates (WPCs) havemany functional properties, most of which areassociated with the whey proteins. Some of thebasic functionalities that a WPC can provideare whipping/foaming, emulsification, highsolubility, gelation, water binding, and viscositydevelopment. Generally, WPCs with higherprotein content have improved functionality3