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Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy Ingredients in Food Applications

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Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy Ingredients in Food Applications Paper No. 13 FOOD ADDITIVES Module No. 31 Dairy ingredients in food applications - I (Baking, Confectionery, Sauces) Introduction Milk is considered to be an adequate source of valuable macronutrients (fat, protein, lactose), vitamins and micronutrients (minerals), making it a ‘wholesome food’. It can serve as an excellent carrier product for extra nutrient, and if enriched or fortified it can satisfy the nutritional needs of the population. Non-dairy ingredients find a critical role in synergy of the chemical constituents of dairy foods to enhance their sensory, nutritional profile, at the same time influencing the cost of the resultant product. Dramatic increases in the cost of milk have sent prices of milk ingredients skyrocketing – threatening the profitability of dairy and other food products. Driven by consumer’s lifestyle, their demographics, socio-economic, cultural background and their environment, a whole range of new product formulations have evolved to suit the palate of the varied consumers. The consumer is shifting towards ‘light’ foods with low calories and adopting ‘functional foods’ that is going to improve their health and well-being too. In fact, blending functional ingredients into dairy based foods helps increased sale of dairy foods (Berry, 2002). Hence, there is a need to merge non-dairy ingredients with dairy based ingredients and products to attain the above mentioned objectives with attendant savings in cost, enhanced appearance, taste, texture and even functionality. The role played by dairy ingredients in baked goods, confectionery foods and sauces are discussed in depth in this module. I. Dairy ingredients in Baking industry Milk solids in baked goods Milk, butter, buttermilk, yoghurt, kefir, whey, quarg and dried milk protein or SMP have been tried out as one of the valued ingredient in various types of bread, and whole milk, butter and fresh cheese in fine bakery goods. The dairy products most frequently used in white (toasting) bread are milk (fresh and dried) and dried sour cream plus buttermilk, whilst in wheat flour bakery goods and fine bakery goods, the dairy products of choice are quarg – fresh or dried, whipping cream, butter and butter oil. Whey solids: Aqueous solution of whey containing pectin at the rate of 15.0-20.0% by weight of flour added to dough helped in improving the quality and nutrition of resultant bread. Presence of lactose in whey stimulated the growth of yeast and reduced the fermentation time in bread making. Lactose hydrolyzed whey solids can also be used to replace part of sweeteners in baking industry, over and above reducing the fermentation time in bread making. Some applications of such whey syrup include bread, biscuits, cakes, savoury goods, caramels, fillings, pastes and cereal bars. Whey solids provided shortening or tenderizing effect in cake and sponge products. ‘Breading’ or ‘crumb coatings’ used on fried products contains whey as a critical ingredient. Whey solids acted as an emulsifier and have good water binding properties. Whey designed for use in bakery products should preferably be demineralized and adequately heat treated to denature the whey proteins. Addition of 0.20% di-ammonium phosphate (on flour basis) can correct for most of the suppressant activity of sweet whey on loaf volume and crumb structure. Substitution of milk powders by WPC (25.0 to 35.0% protein) in bakery products can be very cost-effective and can increase the functionality (acid solubility, gel formation, whipping ability) of the system. WPC, especially heat-treated ones, acts as a functional ingredient conferring protective effect on the gluten network in the frozen dough and also in baking performance. Buttermilk solids: Buttermilk either in fluid, concentrated or dried form has been used in the manufacture of some bakery products such as bread, biscuits, cakes, etc. It is a valuable ingredient in specialty bakery products requiring short texture, without excessive dryness. Buttermilk solids at usage level of 3.0% of flour weight have been recommended. Fermented dairy products: Bread made with fermented dairy products had higher levels of lactic acid, ethanol and diacetyl compared to bread made normally without milk solids. The aroma of bread made using dairy ingredients was pleasant (cheese-type) and more intense than that of the conventional one. Dried fermented (using L. casei subsp. rhamnosus with or without L. helveticus and S. thermophilus) dairy ingredients made out of milk plus whey (1:1, 20.0% TS) has been used as a flavour enhancers in bread making processes with short fermentation periods (1.0-2.0%, dry basis) or in sour dough bases (up to 10.0%, dry basis). Fractionated butter fat/Dried cream: High melting fat fraction is suitable for croissants, Danish pastry and puff pastry; low-middle melting fat fraction for cakes and biscuits such as short bread, and low-melting fat fraction has been found beneficial in butter creams. Dried cream has broader applications in bakery products. The usual rate of addition of specific type of milk based powders in baked goods application is shown in Table 1. Role played by dairy ingredients in baked goods Impart a high moisture absorption capacity to dough, causing an increase in dough viscosity and facilitating dough handling during processing Increases the buffering capacity during fermentation and thereby prevent rapid and excessive acidification Afford better control of amylase activity Improves the tolerance of dough to bromated Facilitates moisture transfer during gelatinization of starch Improves baking quality of weal flours Minimizes effects of overmixing Enhances flavor development and crust colour Improves the toasting characteristics Act in moisture retention and retards staling process Improves the nutritional value Table 1. Usual rate of addition of specific dairy powders in baked goods and confectioneries Food Dairy powders commodity Dried whole Non Fat Dry Butter Milk Sweet Whey milk Milk Powder Powder Bread + 1-6 + 0-2 Rolls + 1-6 + 0-2 Cakes 1-10 5-10 0-2 0-6 Cookies 0-5 2-10 1 0-5 Crackers - 2-5 - 2-6 Biscuits 0-5 5-8 2 0-2 Pizza dough - - - 1-2 Chocolate 0-30 5-20 + 0-10 Fudge, Fondants 0-15 3-20 + - www.booksgoogle.co.in/books?isbn=0080567649 (Mrak et al., 1971) Specific applications of a dairy ingredient in baked goods All dairy products may not exert the same degree of beneficial effect in baked goods; some specific dairy product may be more suitable for a specific baked goods application. For instance, Whole milk powder (WMP) can replace NFDM (Non fat dried milk) in pastries and pie fillings because it contributes to a rich, appetizing flavor and improves the texture by virtue of extra fat present. Whey powder is superior to NFDM in cookies and pretzels because since it lacks in casein, it does not possess the same humectants properties and its higher lactose content produces a better surface colour and taste in these products. In cake mixes and topping formulations, the presence of lactalbumin is desirable since this protein has good whipping characteristics. Incorporation of milk protein i.e. in the form of NFDM or WMP, in doughnut preparation prevents excessive absorption of oil by formation of a thin lipophobic film on surface of frying doughnuts. Appreciable quantities of volatile fatty acids and phospholipids in Butter milk powder (BMP) renders it an ideal ingredient for batters, cake mixes and chocolate preparations because it has good emulsifying properties and improves the flavor of product. Incorporation of BMP into bread mixes increases the loaf volume and improves the flavor and texture. BMP is easier to incorporate into continuous mix bread and it improves the score and loaf volume. Tailor made dairy ingredient for baked goods All dairy powders used in baking industry require proper high heat treatment. For instance, High heat Skim milk powder (SMP) (skim milk heat treated at 75oC for 30 min. before concentration and drying) is highly suitable. Lack of such pre treatment may lead to deleterious effect on the quality of bakery products i.e. excess volume depressing effect, give dough a low viscosity and yields bread with a coarse grain. Cheese as a pizza (bakery item) topping Cheese is an extremely versatile food product that has a wide range of textures, flavour and end uses. The types of cheese that is suited for a particular baked food item is furnished in Table 2. Table 2. Type of cheese recommended for a particular bakery product Cheese variety Cheese as a prized ingredient in baked item Mature Cheddar cheese Cheese biscuits and straws, Cheese sticks, Specialty breads, Hamburger, Buns, Muffins Dried Cheddar cheese Snack foods, Dry prepared mixes Lancashire cheese Cottage and fish pies Cottage cheese Sour dough formulations, muffins, Devils food cake, yellow layer cake, lemon pudding, thick sauces for casseroles Bakers’ cheese (Green or dried), Cheese cakes, Pastries White cheese (Fromage Blanc) Quarg cheese Cakes, Cheese-cream baked goods, Fillings, Some confectioneries Mozzarella cheese Pizza, Cheeseburger, Tacos Romano, Parmesan, Provolone Pizza Source: Patel and Jana (1994) Pizza is enjoyed especially with cheese topped on it prior to baking. The favoured cheese being Mozzarella, though other cheeses like Provolone, Feta and Parmesan are also used. Swiss cheese may also be used for such applications. Some classic examples of cheeses that find application as pizza topping include: The most popular cheese intended for pizza application is low-moisture part skim Mozzarella cheese, also referred to as ‘Pizza cheese’. The functionality inherent in such cheese for baking applications includes good shredability, meltability and stringiness. Some degree of browning and fat leakage may be considered acceptable. The Mozzarella cheese should be sufficiently firm to allow shredding and when cooked, it should exhibit good meltability, stretchability and elasticity. Free-oil formation and browning/blistering are also important. On baking in a conveyor pizza oven with high velocity air flow at high temperature, an aged (1-3 weeks at 4oC) cheese should develops a moist, glistering appearance with discrete dark patches, scattered over the surface of the melt with no evidence of shred outlines.
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