Building Better Baked Goods

Reformulating baked foods to eliminate trans fatty acids or reduce the fat content can turn a tantalizing treat into one with marginal organoleptic qualities. To deliver the expected eating experience, Parmalat Ingredients and Export recommends Dairy-Lo®, a highly functional whey protein concentrate (WPC) that provides quality sensory attributes to healthier baked goods.

According to Janice Cox, technical director, ingredients division: “Fats in baked products serve two purposes — functional and organoleptic. When changing the fat source and/or content, it is essential to first make sure that the functional characteristics are maintained, otherwise the end product will be inherently different in appearance, volume and so on. Secondly, the organoleptic qualities that were lost with the reformulation need to be replaced. Dairy-Lo is designed to add back the original sensory features while complementing the functional properties of the other ingredients.”

Produced using a controlled thermal process, Dairy-Lo typically provides 35% whey protein, 53% lactose and 3% milkfat, with a caloric content of 3.8 kcal per gram. The whey proteins are effective water binders and emulsifiers, supplying a moist, tender and fatlike mouthfeel. With a slightly milky taste that blends well in bakery formulations, the ingredient contains naturally occurring alpha-amino nitrogen and a reducing sugar, which subtly contribute Maillard browning and flavor development during baking. The whey proteins are denatured, similar to those in nonfat dry milk, and will not negatively affect gluten function.

In baked goods, the company’s whey protein improves mouthfeel, water activity management and eating qualitythroughout shelf life. Triglycerides are attracted to the whey protein molecules, resulting in a rich, fatty texture and stable emulsion. The proteins entrap free water, making it less available for chemical reactions and migration within the product matrix. This helps maintain a moist mouthfeel and prolongs freshness over shelf life, while also decreasing the tendency for mold growth during storage.

Applications include bread, muffins, cookies, pound cake, piecrust, brownies, quiche, icing and fillings, with a recommended use level of 1.5% to 3.0%. “Our product is highly effective in formulations with reduced- or no-trans fatty acids,” says Cox. “In some cases, a trans-containing fat is replaced with a vegetable oil, which often produces an oilier mouthfeel and sacrifices the rich texture. In addition, trans-free baked goods tend to exhibit a negative flavor change. Our whey proteins can correct these deficiencies, resulting in healthier products with the original eating quality.” Dairy-Lo can also improve the sensory attributes of reduced-fat formulations and enhance fat perception in full-fat baked goods.

Parmalat Ingredients
and Export
405 The West Mall
Etobicoke, Ontario M9C 5J1
Canada
Phone: 877/891-0811
Fax: 416/620-3605
Website: www.parmalatingredients.com