APPLICATIONS MONOGRAPH BAKERY

U.S. INGREDIENTS IN BAKERY PRODUCTS By Marda Stoliar Director, International School of , Bend, Oregon, USA Editorial contributions by Kimberlee J. Burrington Ingredient Applications Coordinator, Wisconsin Center for Dairy Research, University of Wisconsin, USA

Whey ingredients have been Whey ingredients have the ability CHOOSING THE OPTIMAL to provide emulsification, foaming utilized by the baking WHEY INGREDIENT for decades for many of the or whipping, good solubility, thickening, browning, gelation, Selecting the whey ingredient that same reasons that whey nutritional fortification, water binding will provide the desired functionality ingredients are used today. and a clean flavor. An in-depth review requires an understanding of of the functional properties of whey Early on, sweet whey was the composition and unique ingredients is available in the Reference the only whey ingredient functional properties of each specific Manual for U.S. Whey and Lactose Products commercially available. whey ingredient. The majority of published by the U.S. Dairy Export whey ingredients contain protein, It provided the benefits of Council and available online lactose, ash, and moisture. added browning, a tender at www.usdec.org. crumb texture and cost savings for many bakery products. The benefits today have increased tremendously, as additional whey ingredients with improved functionality have been developed and commercialized. Whether you are developing cakes, cookies, or pastry, there are a multitude of new opportunities, both functional and nutritional, for the use of whey ingredients in bakery products.

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Whey proteins are amphiphilic molecules One large egg weighs between 52 and 55 that display an affinity for water at one end REPLACING EGGS grams (g), and is composed of 75% water. and an affinity for oil at the other end. This When using a whey ingredient to replace characteristic makes whey proteins natural Cakes are a category of baked products a whole egg, the water must be replaced emulsifiers. Protein is typically associated where egg is an important part of their as well. When looking at the functional with emulsification, foaming, good solubility structure, texture and flavor. Protein is the properties of the egg, protein is the and water binding so whey ingredients responsible factor in the structure of a cake. replaceable ingredient. The replacement with an increased protein content (34-90% Most cakes are high formulations, should be done on an equal protein basis – protein) will better perform these functions. called high ratio cakes. They have a greater 12% of fresh egg is protein and 46% of amount of sugar than flour by weight dry egg is protein. Protein levels in whey Protein also plays a part in browning when and sugar is known to inhibit gluten products vary from 11% in sweet whey to in combination with lactose and heat. development. Less gluten from wheat 90% or more in whey protein isolates (WPI). The resulting Maillard reaction, which is a means a moister crumb that will stay fresh chemical reaction between an for a longer time period. Sugar increases the Typically, whey protein concentrate (WPC) and a reducing sugar, usually requires the temperature needed to set flour gluten and with 34-80% protein is recommended for addition of heat. Like caramelization, it it also increases the temperature needed egg replacement. is a form of non-enzymatic browning that to gelatinize starch. This delays the setting imparts flavor to the finished product. of the cake crumb. In order for the cake WPC 80 has excellent egg replacing The fat in whey ingredients is high in structure to form at the right point in the capabilities in dry products such as phospholipids so the fat can contribute baking process the presence of a protein cookies and biscotti. Each product must to emulsification. However, this will depend that sets at a lower temperature (e.g. eggs) be carefully analyzed as the technique on the fat content of the ingredient and is required. For this reason, only a partial used for egg replacement may vary. most whey ingredients have less than replacement of egg is recommended in For substitutions in cookies that have 8% fat. layer cakes. “spreadability,” the WPC might be better utilized when added to the and Before substituting eggs with a whey in the creaming process where ingredient, there are many factors to they are whipped until light and fluffy. consider. For example: Are fresh or dried The liquid replacement (such as water) eggs being replaced? What is the total for the egg liquid is then added at the amount of protein being replaced? What point where the eggs would normally other effects will whey have on the finished be added. This diminishes the possibility product and will these effects be beneficial? of over-spreading.

U.S. Whey Ingredients Composition and Advantages in Bakey Applications

Protein Carbohydrate* Fat Minerals Whey Ingredient (%) (%) (%) (Ash) (%) Advantages Whey permeate 3-8 68-85 1.5 8-20 • Source of and other minerals ( grade) (maximum) • Color enhancement for a golden brown color • High lactose content for added functionality • Potential salt replacement • Flavor enhancement Sweet whey 11-14.5 63-75 1-1.5 8.2-8.8 • Color enhancement • Source of calcium and other milk minerals WPC 34 34-36 48-52 3-4.5 6.5-8 • Protein fortification • Color enhancement • Source of calcium and other milk minerals WPC 80 80-82 4-8 4-8 3-4 • High protein content for fortification and added functionality WPI 90-92 0.5-1 0.5-1 2-3 • High protein content for fortification and added functionality • Contributes little to no fat or carbohydrates Lactose 0.1 99-100 0 0.1-0.3 • Increases browning (minimum) • Enhances flavor • Helps retard staling • Lowers sweetness • Retains moisture

*Primarily in the form of lactose

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In general, whey substitution for eggs in a formula will vary by egg type. In the case ENHANCED BROWNING of fluid eggs, a replacement liquid will AND FLAVOR need to be added together with the whey. When using sweet whey or WPC 34, the 100 g of fresh whole eggs = largest component of both products is 15 g of WPC 80 and 75 g of water lactose, the sugar component in dairy ingredients. Adding either ingredient will 100 g of fresh whole eggs = increase the Maillard reaction (surface 35 g of WPC 34 and 75 g of water browning), affect the sweetness level and increase the tenderness of the 100 g of dried whole egg = finished product. Yellow Cake 57 g of WPC 80 (50% egg replacement) Biscotti, rusk, savarine and crackers all have a similar issue – the loss of flavor during the Ingredients Usage Level (%) Viennese, chocolate chip, snickerdoodle and soft lemon cookies can utilize WPC 34 drying process. Whey ingredients can help Cake flour 29.17 as both a partial fat and egg replacer. bind and enhance flavors, and in some Granulated sugar 24.96 In addition to reduced ingredient costs, instances, flavoring levels may be able to Water 18.79 the re-formulated cookies will have good be reduced. Whey ingredient products have All purpose shortening 13.12 browning capabilities, chewiness, rounded also been shown in certain situations to Fresh whole eggs 7.24 edges and better preserving qualities. make flavors more resilient through the WPC 34 2.83 WPC 80 is a good egg replacer in products drying process, yielding a more intense powder (SMP) 1.40 such as , cakes, cookies (both dry flavor profile in the finished product. Vanilla extract 1.20 and soft) and muffins. Replacing whole Formulating products with lower protein, egg with whey ingredients can reduce Baking powder 0.69 high lactose whey ingredients, such as ingredient costs and create a product with Granulated salt 0.60 sweet whey or dairy product solids (DPS), a softer texture when required. Total 100.00 is recommended when the goal is to Bakery products have different develop surface browning and caramelized Procedure: specifications and in some cases dry, flavors. DPS (also called whey permeate or hard and crunchy are positive terms. In the deproteinized whey) is a versatile ingredient 1. Mix shortening and sugar for 1 minute case of biscotti, whey ingredients creates for the baking industry because of its on low. a texture that will dry more rapidly and ability to replace other carbohydrates 2. Add WPC 34, SMP, water, vanilla and have enhanced browning and increased and eliminate added salt in a product. whole egg and mix 2 minutes on low. nutritional value, all of which are favorable In addition, it imparts a desirable flavor 3. Add cake flour, baking powder and characteristics for biscotti. In both bar and added minerals to baked products. granulated salt and mix 2 minutes cookies and biscotti, the texture created on high. by the use of whey ingredients makes the 4. Pour batter into a 20 cm (8”) round pan product more stable causing less crumbling that has been greased and lined with during cutting and packaging for additional parchment paper. cost savings. 5. Bake at 177°C (350ºF) for 17 minutes. Nutritional Content per 100 grams

Calories 350 kcal Total Fat 15 g 3.5 g Trans Fat 3.5 g Cholesterol 30 mg Sodium 330 mg Total Carbohydrate 51 g Dietary Fiber 1 g Sugars 28 g Protein 4g

Formula courtesy of the Wisconsin Center for Dairy Research

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DPS is produced when sweet whey is processed via ultrafiltration (UF) into WPC NUTRITIONAL BENEFITS or WPI. The dairy components that pass OF WHEY IN BAKERY through the UF membrane – mostly water, lactose and ash – become the “whey Reducing Carbohydrates permeate” or DPS. DPS is a wholesome, natural product that contributes a number Consumers world-wide are more proactive of valuable nutrients to bakery products than ever in managing their health and such as calcium, phosphorous, potassium well-being and often start with . As and sodium. It also acts as a flavor a result, low carbohydrate diets have enhancer similar to salt, but without the increased in popularity in recent years high sodium which is a positive factor and protein is a major focus of these diets. for the label. Whey proteins found a niche in many of the created for low carbohydrate diets Pie Crust with Whey Permeate Crackers are another product that benefit because of their superior functionality. from the addition of whey ingredients. Baked products are very high in Ingredients Usage Level (%) Crackers can be sweet or savory and can utilize yeast, baking soda and/or baking carbohydrates and very low in protein Flour, all-purpose 51.00 which can make the formulation of low Shortening 22.25 powder as a leavening agent. No matter what the method of leavening, crackers have carbohydrate products with whey proteins Water, cold 15.30 one thing in common – they are shelf stable quite challenging. When modifying Whey permeate 6.20 products with low water activity. Most the composition of a product where a 3.00 commercial crackers will have a 6 month component like carbohydrates is such an Sugar 1.50 shelf life in an unopened package. In most integral part of the product, it is necessary Salt 0.75 cases, crackers are low in sugar or have no to take a systems approach. Total 100.00 sugar, and utilize bread flours of medium Whey protein ingredients, such as WPC 80 strength at 11.5% to 13% (baker’s percent) or WPI, in combination with sugar alcohols, Procedure: protein content. WPC 34 is widely used with fibers and artificial sweeteners all contribute good results at a 4% to 5% level (baker’s 1. Mix together flour, whey permeate, sugar to reducing the carbohydrate content of percent) by replacing flour of the same baked products. Most bakery products have and salt. weight. The longer the dough’s fermentation 2. Cut in shortening and butter until texture 2 g of protein per serving or less. In order time, the better the finished cracker’s taste to maintain the product characteristics, is similar to coarse corn . profile and shelf life. Crackers made with 3. Sprinkle water over the dry mixture and it is realistic to increase the protein to yeast as a leavening agent benefit from 4-5 g per serving. stir with a fork until dough comes using WPC 34 because of the lactose together. content. Since lactose is not metabolized 4. Gather the dough into a ball, cover with by yeast, it has a constant browning effect. clear, plastic food-grade wrap and chill for The result will be an improved crust color several hours. in the finished product without the expected 5. Roll out on floured surface and place in a and undesirable sweetness of cane or pie pan. beet sugar. 6. Fill with desired filling (or bake blind) at 204°C (400°F) until golden brown. Dairy Product Solids Usage Levels Recommended for Bakery Products: Nutritional Content per 100 grams Breads, rolls, pizza crust and crackers 2% to 3% of Flour Calories 450 kcal Cakes, cupcakes and muffins 10% to 14% of Sugar Total Fat 26 g Saturated Fat 7 g Cakes, cookie icings and glazes 10% to 20% of Sugar Trans Fat 6 g Pie and tart dough (fat content of 50% or greater) 6% to 8% of Flour Cholesterol 10 mg Sodium 400 mg Fruit tart (cooked) and pie fillings 10% to 20% of Sugar Total Carbohydrate 46 g Dietary Fiber 1 g Sugars 7 g Protein 6 g

Formula courtesy of the Wisconsin Center for Dairy Research

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Cranberry Orange Bran Muffin Reducing Fat

Ingredients Usage Level (%) Fat reduction has been a nutritional goal in a variety of baked products for the past Water 23.29 twenty years. Cookies, cakes and sweet Maltitol syrup 22.87 goods are typically high in fat making them Flour, all-purpose 13.76 a good target for fat reduction. WPCs with Eggs 8.04 34% protein have been used as fat mimetics Vegetable shortening 6.77 and are typically used with added water to Plum powder 6.60 replace fat. Cranberry pieces 5.59 Heat modification of whey protein results Oat fiber, finely ground 4.13 in the denaturation, or unfolding of the Crude wheat bran 2.91 whey protein molecule. The unfolding WPC 80 2.54 makes water binding sites along the protein 50% Reduced-Fat Soft Cookie Baking powder 1.38 molecule more readily available and the Orange peel 1.17 protein will have the ability to bind more Ingredients Usage Level (%) Inulin 0.53 water. WPCs function well as fat mimetics Bleached flour, all purpose 31.64 Salt 0.32 in baked products with higher moistures, Chocolate chips 15.14 Xanthan gum 0.09 e.g. cakes, soft cookies, and muffins. The fat High fructose corn syrup (HFCS) 11.87 Sucralose 0.01 mimetic properties of WPC come from its Brown sugar 9.50 Total 100.00 ability to bind water. A WPC will bind the Water 8.11 added water in a reduced-fat formulation WPC 34 7.17 and the product will have a soft texture Granulated sugar 5.27 Procedure: similar to the full-fat product. With the All purpose shortening 5.20 1. Measure out plum powder and wheat use of WPC, a 50% fat reduction is a realistic Modified starch, instant 2.62 bran into a bowl. Add half of the formula target. This high level of fat reduction is water. Mix and set aside important as more consumers are carefully Liquid oil 1.89 2. Mix all remaining dry ingredients except reading ingredient and nutrition labels, Natural butter flavor 0.53 oat fibers in a second bowl and set aside. selecting products based on fat levels and Vanilla extract 0.44 3. sugar alcohol and shortening in avoiding certain types of fats. WPC usage Granulated salt 0.40 mixer on the highest speed for 4 minutes. to replace fats in a formula can result in a Sodium bicarbonate 0.22 Stop and scrape the bowl twice during cleaner product label and one that is more Total 100.00 this time. attractive to consumers. 4. Add eggs slowly to the maltitol/ Procedure: shortening mixture, while beating on low. Scrape the bowl twice. 1. Mix oil, shortening, sugar, brown sugar, 5. Mix in plum/bran mixture on low, just HFCS, WPC 34 and flavors together for until combined. 2 minutes on high. 6. Fold in half of the flour mixture, stir in 2. Add water and mix on high for 3 minutes. remaining water, then add the rest of 3. Add flour, sodium bicarbonate, salt and flour mixture, followed by the oat fibers, starch and mix 2 minutes on low. mixing just until combined. 4. Add chocolate chips and mix 1 minute 7. Add cranberry pieces and orange peel on low. and gently mix. 5. Weigh 20 g of dough per cookie and place 8. Fill each muffin cup 2/3s full. on a baking surface. 9. Bake at 204°C (400°F) for 15 minutes. 6. Bake at 177°C (350ºF) for 7 minutes. Nutritional Content per 100 grams Nutritional Content per 100 grams

Calories 230 kcal Calories 390 kcal Total Fat 9 g Total Fat 12 g Saturated Fat 3 g Saturated Fat 1.5 g Trans Fat 0 g Trans Fat 1.5 g Cholesterol 40 mg Cholesterol 0 mg Sodium 300 mg Sodium 250 mg Total Carbohydrate 46 g Total Carbohydrate 64 g Dietary Fiber 8 g Dietary Fiber 2 g Sugars 4 g Sugars 32 g Protein 5 g Protein 6g

Formula courtesy of the Wisconsin Center Formula courtesy of the Wisconsin Center for Dairy Research 5 for Dairy Research e3.12.5 APPLICATIONS MONOGRAPH ■ BAKERY

Protein Fortification DEVELOPING Protein fortification has long been popular in the sports and fitness market and the ARTISAN BREADS fortification of baked products is included in Artisan breads utilizing a long fermentation this section. Similar to the formulation of process, such as a pre-ferment sponge, low carbohydrate baked products, adding poolish, biga or a sourdough starter, can protein to a product that is traditionally low benefit from the use of WPC 34. The use of in protein can change the product flavor and WPC 34 yields easier handling dough with texture quite dramatically. In some cases, a what is known as “relaxed machineability,” formulator may only want to increase the softer crumb and a more intense flavor protein by 2-3 g per serving but for some profile. However, one of the biggest benefits products, this is a 50% or more increase in Crackers of all is an increase in shelf life. Most of the protein. The addition of WPC 80 or WPI to attributes resulting from the use of whey food products such as tortillas, pizza crust, Ingredients Usage Level (%) proteins can be replicated with chemicals, bread and cookies is recommended for Flour, all-purpose 28.36 but this is a much less desirable option, protein fortification. Incorporating the use Extra sharp , 21.13 especially in today’s “natural” market of whey crisps, or extruded whey proteins, grated environment. The addition of whey proteins can also add various protein levels and Butter 19.56 (not just whey) in a formula allows for a textural variety. Added whey protein has WPC 60 9.78 “clean label,” whereas a chemical dough many nutritional benefits, including Whey crisps 50, smallest size 7.82 relaxer or emulsifier would not. In addition, improving body composition, muscle Whey permeate 5.87 protein fortification to reduce carbohydrates recovery and satiety, the feeling of Water 5.09 and fat cannot be easily replicated. Whey’s being full. More detailed information all natural ingredients help products achieve on these topics can be found in the USDEC Natural cheddar cheese flavor 2.35 good nutritional results. Monographs titled “Whey Proteins and Body Cayenne pepper 0.04 Composition” and “U.S. Whey Proteins in Sports Total 100.00 The long fermentation process often Nutrition,” both of which are available at utilized by artisan bakers can produce www.usdec.org. Procedure: additional product benefits. During the long fermentation period, the available 1. Place all ingredients in a bowl and mix sugars are consumed by the yeast as fuel, Sucrose Replacement on low until ingredients come together to turning the sugar into alcohol and thereby form a ball. In baking, lactose is often used to creating large bubbles in the dough, which 2. Sheet to 10 mm thickness, cut into replace sucrose for a variety of functional are then released into the air. The use of small pieces approximately 1.3 x 1.9 cm benefits. Compared to other sugars, WPC 34 in the 1% to 4% (baker’s percent) of (0.5 x .75”) and place on parchment-lined lactose results in low relative sweetness, the flour weight range or lactose in the 3% to cookie sheet. increased browning, enhanced 4% (baker’s percent) of the flour weight level 3. Bake 25 minutes at 163°C (325°F). emulsification, moisture retention, can promote browning while adding other 4. Cool on cookie sheet. non-hygroscopicity and enhanced nutrients. Because lactose is not digested flavors. When replacing sucrose (up to Nutritional Content per 100 grams by the yeast, breads will achieve a desirable, 50%), lactose can contribute to improved highly flavored golden-brown color with crumb texture and freshness, increased Calories 450 kcal this addition. Lactose in breads has flavor volume, reduced fat levels, improved gas Total Fat 26 g binding qualities which are particularly retention and enhanced flavors which Saturated Fat 16 g useful in products with delicate flavors. are ideal for icing, frosting or filling. Trans Fat 0 g Since lactose is not fermented by the baker’s Cholesterol 70 mg yeast (utilized as yeast-food), it retains its Sodium 440 mg functional characteristics through possibly Total Carbohydrate 31 g freezing then baking. If nutrient fortification Dietary Fiber 1 g or other functionalities are desired, WPC 50 Sugars 6 g and WPC 80 may be used instead of lactose at levels up to 5% (baker’s percent). Higher Protein 18 g levels are not recommended as they may Formula courtesy of the Wisconsin Center have a drying effect on the final product. for Dairy Research

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Jalapeño Cheddar Bread Whole grains have a wide variability in the WORKING WITH amount and type of fiber they contain. Ingredients Usage Level (%) WHOLE GRAINS Whole oat flour typically has approximately Chef Dough: (69.87) 14% TDF (total dietary fiber) and whole Bread flour 35.91 Many population groups in the world wheat flour contains around 12% TDF. Water @ 30ºC (85º F) 26.68 consume less than the recommended Whole brown rice flour only contains about Whole wheat flour 3.96 amount of fiber in their diets. Breads are 5% TDF, but even at this low level, the WPC 34 2.22 a popular product for increasing the intake fiber will completely change the effect of whole grains and fiber. Salt 0.92 and performance of a product. Cake yeast 0.18 A whole grain can best be described as a Flours made from rye, flaxseed, oat, barley, Bread Dough: (30.13) grain that is milled in its entirety after the millet and some other grains are high in Cheddar cheese, grated 15.25 husk has been removed. It has not been soluble fiber and will become gummy. Canned jalapeño peppers, 7.62 refined in any way. While it seems easy to Gumminess is best described as the lack of drained and chopped make the change from refined flours to machineability – meaning, a dough that is Bread flour 6.86 whole grains, there is nothing simple difficult to handle either because it is too Cake yeast 0.40 about the process. A key challenge is slack and sticky, “overly relaxed” or too dry Total 100.00 the management and control of water. and tight, which the baking industry calls Understanding and controlling how the “bucky.” Gumminess can limit or eliminate components of the whole grain will interact Procedure: the amount of 100% whole grains used in a with water is critical to achieving the desired product. Gumminess problems associated 1. Place dry ingredients of the Chef Dough functionality while minimizing staling. Whey with the use of high levels of soluble fiber in in a mixer bowl. proteins can help resolve these potential some types of whole gains can be alleviated 2. Add water and mix for 7 to 8 minutes, problems. They have a clean, neutral taste with the addition of some form of whey or until a uniform dough is produced. and from a functional perspective, their proteins. Soluble fibers are good in bakery (The resulting dough will be sticky, water binding properties help reduce the products as they bind moisture, yield but not dripping wet.) staling rate and improve the mouth feel of a more even crumb and inhibit staling 3. Set the Chef Dough aside while weighing the product. Whey proteins stand out as which extends the shelf life of the product. the other ingredients. a great way for bakeries to naturally meet Insoluble fibers are less desirable in bakery 4. Add all remaining ingredients to the Chef the multitude of challenges that whole products as they can be the cause of Dough (all ingredients referred to under grains present. Whey can also address the premature staling if not handled properly. Bread Dough) and mix for 2 to 3 minutes. decreased concentration of gluten in whole Do not over-mix at this stage or cheese grain flours. Whole grain wheat flour has pieces will smear. lower gluten content than refined wheat 5. Cover and set aside dough for 1 hour. flours which can have a negative effect on 6. Divide dough into pieces that weigh loaf volume. about 510 g (18 oz) each and shape into loaves. 7. Bake at 193°C (380ºF) for 35 minutes, or until golden brown. Nutritional Content per 100 grams

Calories 280 kcal Total Fat 8g Saturated Fat 4.5 g Trans Fat 0 g Cholesterol 20 mg Sodium 570 mg Total Carbohydrate 39 g Dietary Fiber 2 g Sugars 2 g Protein 11 g

Formula courtesy of the Wisconsin Center for Dairy Research

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To control the gumminess, products are Q: What is the difference in using sweet whey versus sometimes formulated with flours from deproteinized whey in a bakery application? several different sources. Another excellent method for controlling gumminess is with A: Sweet whey and deproteinized whey have the use of WPC. Whey proteins have good a very similar composition with the main difference being the protein content. water binding capabilities, making them Deproteinized whey, also referred to an excellent ingredient for whole grain Q: Is it necessary to pre-hydrate whey ingredients as dairy product solids (DPS) or whey bakery applications. This binding capability before using in a bakery application? permeate, will typically list a protein helps control water management and content of 3-8% and therefore is not as also helps prevent staling. A: It is not necessary to pre-hydrate whey ingredients for bakery applications. functional as it would be in sweet whey. Whole wheat flours, by nature, contain A whey ingredient can be added together Sweet whey has a higher protein content lower gluten levels than refined bread with the other dry ingredients in a formula. of 12-13% and will function more like flours, which poses a challenge to bakers In applications such as cookies or cakes whey protein, providing the added ability converting to whole grain products. the whey ingredient is often added to emulsify and aerate dough. Both ingredients have a high level of lactose The addition of whey ingredients helps during the creaming stage. which will contribute to browning. compensate for the lower gluten level Q: Will whey protein ingredients absorb a lot of the Deproteinized whey will often have a as they contain proteins that mimic the water in a bakery formulation? higher ash content which naturally structure and gas-entrapping properties contributes saltiness to a product and of gluten. A: Whey proteins do not typically absorb a lot of water so the rheology or viscosity of the may allow for a reduction of salt in the for- Other added benefits from the use of dough will not be substantially altered. mulation. If browning is your main interest WPC in whole grain product formulations Some manufacturers produce functionally and added saltiness is acceptable, then are an enhanced moistness, flavor and modified whey protein ingredients, using deproteinized whey is a good and mouth feel. The water binding capability of such as partially denatured whey proteins, often more economical choice. WPCs improves the texture and the crumb which are designed to bind greater Q: Should whey protein concentrate 80 (WPC 80) structure, usually without the need for a amounts of water. This added water or whey protein isolate (WPI) be used for protein dough conditioner. Chemical “dough binding ability would be beneficial in fortification in a baked product? reduced-fat applications. conditioner” is a general term which refers A: Either ingredient can be successfully used to a “bread improver,” yeast food or dough to add protein to a baked product. WPC 80 improver; which is an ingredient added to has 80% protein and approximately 6% fat the dough for specific quality improvement and 4% lactose while WPI has 90% or more purposes. Whey ingredients qualify as a protein and usually less than 1% fat and less natural “dough conditioner” that would not than 2% lactose. WPC 80 is typically less pose a problem for use by artisan bakers. expensive than WPI however, you will need Whey as an ingredient can also help to add more to achieve the same target achieve the golden-brown crust of a well protein content. baked product, which is a result of the Maillard reaction. Q: Should an instantized or non-instantized whey protein ingredient be used? Whey ingredients have multiple functions A: For the majority of bakery formulations, it and are well designed for use in baked is recommended to use a non-instantized products. No matter what the formulation whey protein ingredient. One exception goal is, there are one or more whey might be a protein enhanced bakery mix ingredients available to help you achieve that a consumer would add ingredients the preferred flavor, texture and nutritional (water, oil or eggs) to at home and mix by attributes in your baked products. Once hand. In this case, an instantized whey you become familiar with the different protein ingredient will mix up more readily whey ingredients, their composition and and without causing lumping. corresponding functionality, you will be able to make the right choice for your business.

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