USDEC Bakery recipes

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INTRODUCTION6moisture retention, they blend well with otheringredients in a bakery dry mix. Mild flavor isanother attribute of WPCs that typically blendswell with baked products. The bland, dairy flavorof WPC enhances many of the browning typeflavors that develop during baking. The addedbrowning that results due to the lactose contentalso contributes to an appealing surface color.CrackersIn contrast to cookies, crackers contain littleor no sugar. They are formulated with higherprotein flours, often a mixture of soft and hardwheat. The functional requirements for WPC incrackers are similar to that in breads. WPC hasbeen used to replace flour in yeast leavenedcrackers. WPC34 gives superior results overWPC75 (when using WPC75, less than 5% ofthe flour can be replaced). The longer thefermentation time, the more satisfactory isthe cracker.<strong>Bakery</strong> Glazes<strong>Bakery</strong> glazes based upon whey proteinconcentrates and caseinates have numerousadvantages over traditional glazes made fromwhole eggs and water. The whey-based glaze ismicrobiologically stable and salmonella-free. Ittends to be less prone to microbial growth in theholding tank, although good sanitation practicesare always necessary. As a top spray on proofedbread or rolls, this type of glaze gives goodadhesion of toppings such as seeds andcrushed grains.Nutritional ProductsAnother area where WPCs deliver a tangiblebenefit is that of baked products designed for thenutritionally conscious. Products such as energybars or sports bars often are fortified with proteiningredients and minerals. WPC80 products areideal for these applications because WPC80brings not only high protein concentrations butalso the highest level of calcium, which couldreduce the need to add additional calcium in avitamin, fortified product. Protein fortificationis an excellent application for WPCs. Moreemphasis will likely be placed on thecontributions of both protein and mineralsin main stream food products. With proteinlevels ranging from 34%-80% in WPCs andcalcium levels from 500-600mg per100gof product, WPCs have a lot to contributenutritionally to an application. Specialty breadsmay be an area of interest as well as the cerealbar or energy bar type products.The typical levels used in baked products canadd small benefits to the overall nutrition of theproduct. The best returns nutritionally are foundin fat replacement. Replacing fat with proteinhas nutritional label appeal to most consumers.Processing ConsiderationsThere is a need to maintain consistentprocessing conditions for all WPCs so consistentfunctionality can be delivered to the customer atall times. It is also necessary for the applicationstechnologist to understand the processes forpreparation of each baked product and whatchanges would have to be made to easilyincorporate a WPC. Whether it is proof time,mixing times, order of addition of ingredientsor levels of ingredients, optimization isneeded whenever ingredient changes aremade to a formula.Consistent quality is of great importance to acustomer. Many U.S. manufacturers of WPCshave the capabilities of producing consistent,high quality products. It is important for theircustomers to work closely with them so they canunderstand their quality and functionality goals.USING LACTOSE AND PERMEATE INBAKED GOODSWhey permeate is a cost-efficient source of dairysolids for bakery applications, which enhancescrust browning, improves flavor, retainsmoisture, serves as a source of calcium andmay be used as a salt replacer.Also known as dairy product solids orde-proteinized whey, whey permeate is acost-efficient ingredient that finds many uses inbakery applications. Typical food grade permeatecontains 65% to 85% lactose, 8% to 20% ash, and
INTRODUCTION3% to 8% protein. Maximum fat content is1.5%.Usage levels for permeate range from 2% to 5%in breads, rolls and cookies to 5% to10% inbiscuits and muffins.Lactose is a disaccharide obtained from whey orpermeate. Edible or food grade lactose containsa minimum of 99% lactose, 0.1% to 0.3% ash,and 0.6% to 0.1% protein. The lower ash contentallows for higher usage levels in a wide variety ofbaked goods.Lactose can be used in baking to achieve specificfunctional benefits. Lactose works well in bakedapplications where ash and protein mightcause undesired side effects, or where a morecontrolled application is desired. Also, lactoselowers sweetness, increases browning, retainsmoisture and enhances flavors.Key Benefits for BakersCrust Color DevelopmentUnlike sucrose, the lactose in whey permeate is areducing sugar. Thus it is able to contribute tobrown crust formation through both Maillardbrowning and caramelization. The Maillardreaction creates browning through a reactionbetween a reducing sugar and amino acids orproteins. Increasing temperature, increasing pH,and lowering water activity all increase the rateof Maillard browning. Caramelization occursthrough a series of dehydration, condensationand polymerization reactions. Lactose turnsyellow when heated to150° to160°C and brownsat175°C.Lactose and permeate are very efficient asbrowning agents, and sometimes bake timesand temperature may need to be adjusted.Individual applications may vary, but someformulas would benefit by a reduction in baketemperature of 25°C, with a correspondingincrease in bake time to achieve a golden browncrust without excess browning. Permeate mayproduce some slight variations in crust color. Inapplications where a very uniform crust color isdesired, choose lactose or a higher value dairyingredient such as skim milk powder.The controlled browning of lactose proteinmixtures is highly desirable for the browning offoods in microwaves, where the lower surfacetemperatures that occur are insufficient for thebrowning produced in the conventional process.Sweetness and FlavorThe relative sweetness of lactose is lowcompared to other sweeteners. Lactose hasapproximately15% to 30% of the sweetnesslevel of sucrose. The lower sweetness allowslactose or permeate to be used in applicationswhere higher solids are desired withoutexcess sweetness. Maillard browning andcaramelization of lactose contribute to toastedbrown and burnt sugar notes.Lactose has a strong affinity for flavorings andflavors. Its unique volatile flavor-binding andenhancing properties are particularly useful inbakery products with delicate flavors. Becauselactose binds volatile flavor components, thereis less flavor loss during processing and storage.Permeate can enhance and complement certainbakery flavors such as spice, coconut, vanillaand chocolate.FermentationIn yeast-raised products such as bread and rolls,lactose is not fermented, and thus can be usedat higher levels than sucrose without affectingyeast activity. In general, sugars are neededfor fermentation to progress, and salts retardfermentation. On a dry basis, a typical leanwhite bread formula might contain 2% sugar,2% salt, and up to 5% nonfat dry milk.Whey permeate could be used in this system,with subsequent reductions in the other threeingredients. The minerals in permeate will exertan inhibitory effect on yeast activity, and thus willlimit usage levels.Lactose is much less soluble than sucrose, andconsequently it does not affect the level of freewater necessary for yeast activity. The addition oflactose shortens proofing time, especially wherethe overall level of sugar is high. Lactose gives amore elastic dough and increases bread volume.Lactose also improves kneading characteristicsand improves stability and gas retention.7
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