USDEC Bakery recipes

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INTRODUCTIONover those with lower protein content. Otherfactors that influence their functionality arethe whey source, amount of heat treatmentreceived during manufacture, and lipid andmineral content. Whey protein conformationand functionality are interrelated and dictated bychanges in their globular folded structure. Theirfunctional properties are affected by severalfactors within a food application, includingconcentration, state of the whey proteins, pH,ionic environment, (pre-) heat treatment, andthe presence of lipids. In the native state, wheyproteins are highly soluble and adeptly performemulsification and whipping functions in a foodapplication. Heating whey proteins can result ina loss of solubility due to the denaturation of theproteins, especially in the pH range of 4.0-6.5.While solubility is adversely affected by heat,emulsification can be improved throughcontrolled heat denaturation. As the wheyprotein unfolds, hydrophobic amino acidresidues are exposed, which enhance the abilityof the protein to orient at the oil/water interface.The presence of salts during the emulsificationprocess influences whey protein conformationand solubility. In their undenatured form, wheyproteins can form rigid gels that hold water andfat and provide structural support. The formationof disulfide bonds and ionic bonding controlledby calcium ions appears to determine gel structure.The water-binding abilities of whey proteinscan help reduce formula costs as the proteinshold additional water. Viscosity development isclosely related to gelation and other proteinproteininteractions. Foaming properties arebest when the whey proteins are undenatured,not competing with other surfactants at theair/water interface, and stabilized by an increasein viscosity when foam formation occurs. Wheyproteins also contribute to browning by reactingwith lactose and other reducing sugars presentin a formulation, providing color to heatedproducts. WPCs are also bland tasting andcontribute no foreign or off-flavors when usedas an ingredient.NutritionWhey protein concentrates contribute nutritionto a food application through their mineralcontent as well as their protein content. Wheyproteins are also considered a complete proteinbecause they contain all the essential aminoacids in amounts adequate for human use.They are considered high quality because theycontain the essential amino acids in amountsproportional to the body’s need for them.WPCs also contain significant amounts ofcalcium and other minerals that can be addedadvantages when fortifying food products.Whey Protein Concentrates in BakedProducts: Functionality in Specific ProductsBreadsDairy ingredients have been used extensively inthe development of breads. A softer, more tendercrumb is often produced as a result of wheyproduct addition. Breads made with WPC havealso exhibited these benefits but with somenecessary modifications made to the WPC,to optimize its performance in bread. In testsperformed using WPC34, WPC50 and WPC80in breads, WPC34 produced the softest breadbecause it contained the least amount ofcalcium. The amount of calcium plays a role inthe rate of firming of bread. The mechanismbehind this suggests that lower calcium WPCsaggregate at higher temperatures in the bakingprocess, when there is more gelatinized starch,allowing the whey protein chains to extendbetween the starch chains and decreaseretrogradation. Increasing the lactose contentin the dough can also produce bread thatretains its softness for a longer period of time.This softness has been attributed to betteremulsification of the fat in the formula. Lactosecrystals in baked goods also have unique waterholding capacity. Optimal mixing times wereincreased with the use of all WPCs. When 2%,4% and 6% addition of WPC were tested, the 4 %level of WPC34 yielded the highest loaf volumes.Controlled heat treatment of WPC34 to achieve4
INTRODUCTIONpartial denaturation of the whey proteins hasalso been shown to improve bread moistnessand texture.Decreasing fermentation time is detrimentalto bread quality when using WPCs. Typically,the shorter the fermentation time, the moresensitive the bread is to whey proteins. WPCs(up to 2% protein addition) have been used inbread made by the sponge dough process.The bread quality was improved by using highprotein WPC, denaturing the protein to the samedegree as for high heat nonfat dry milk andadding sodium stearoyl-2-lactylate. Generally,the higher the protein content of the WPC,the greater the loss in loaf volume. Besidesimproving the softness of bread, WPCs are oftenused to perform many of the functions of eggs inbaked products.CakesIn cakes, more protein is needed for crumbstrength. The finished structure of a cake isdependent upon the gelatinization of starch anddenaturation of protein. The addition of sugar incakes increases the gelation temperature ofgluten so the finished structure of the cakecannot be obtained without the addition of aprotein with a lower gelation temperature.Whole eggs and egg whites are added to achievethis desired structure. Successful application ofWPC as egg replacers in cakes is inversely relatedto the sugar and fat level in the cake system.Egg whites in cakes can be partially or totallyreplaced with WPCs with a high protein content(WPC80). The higher the sugar and the lower thefat, the harder it is to make an acceptable cakewith a complete replacement of whole egg withWPC. The higher protein WPCs generally arerequired for cake applications because of therequirement for gelation.The WPC34, WPC50, and WPC80 products arewell suited to partially replace the functions ofwhole egg in a cake application. WPC80 is bettersuited for egg white replacement. WPCs canprovide body and viscosity to cake battersto help entrap air and retain carbon dioxideproduced by the leavening system. They can alsohelp in retaining moisture in cakes. Anotheringredient that can be replaced in a bakedproduct is fat. The addition of WPC80 (at a 2%level) to a low-fat pound cake formula canresult in a higher volume, softer product that ispreferred over both a full fat control and a low-fatcontrol (no WPC80) in moistness, flavor andoverall characteristics.CookiesReplacement of whole egg with WPC in a softcookie is also possible. In less aerated products,such as cookies, replacement of skim milkpowder or egg is easily accomplished. Wheyadded to cookies is an economical source ofdairy solids. Both WPC34 and WPC80 havebeen found to improve the color, thickness, andchewiness of cookies. In reduced-fat cookies,combinations of WPC80, modified starch,emulsifiers and water are able to replace wholeeggs and shortening. This addition results inbatters with similar spread and in baked cookieswith similar texture, flavor and overall preferencewhen compared to the control. Egg whites informulas for scones and crepes can be replacedwith WPC80. The substitution is made on anequal protein basis. The resulting products aresimilar to control products in overall acceptance,but they are generally more tender in texture.Pie CrustsWhey or lactose can be added to pie crusts.Whey at approximately 2%-3% or lactose at6%-8% of flour weight aid in emulsifying theshortening. This allows for a reduction inshortening without sacrificing the tender, flakytexture. Bakers also report improvements incolor and flavor of the baked crust.<strong>Bakery</strong> Mixes<strong>Bakery</strong> mixes are generally one of threedifferent types: complete mix (only requirethe addition of water), dough base and doughconcentrate. Dough bases or partial mixesrequire that the end-user adds water as well asoil or shortening and eggs. Dough concentratesare specifically designed for continuous, highthroughput, automated production. Used for fatreduction, high solubility, water binding, and5
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