Baking & Snack - October 2020 - 46

DAIRY & EGGS

Eggs can provide binding bake volume. It also contains the reducing sugar lactose,
functionality in bars as which together with the protein, promotes the Maillard
well as a boost to the browning reaction when the product is baked.
protein content.
Permeate is increasingly being used by bakers as a
:Ratio
source of dairy solids. It is a co-product of the production of whey protein concentrate, whey protein isolate,
ultra-filtered milk, milk protein concentrate or milk
protein isolate and is typically void of fat and has a minimum of 59% lactose (but sometimes as much as 85%)
and a maximum of 10% protein and 27% ash.
Permeate has been shown to contribute to browning
because of its high-lactose content. The lactose also helps
retain moisture in baked goods. Specifically, the lactose
content in dough produces bread that retains its softness
for a longer period and extends shelf life. This softness
has been attributed to better emulsification of the fat in
the formula and the increase in water-holding capacity.

MILK, DAIRY PRODUCTS AND EGGS
ARE ABOUT AS CLEAN LABEL AS
WHOLE-FOOD INGREDIENTS CAN BE.

This emulsification function also comes through when
permeate is added to pie crusts. The permeate helps
emulsify the shortening, which allows for a reduction in
shortening without sacrificing the tender, flaky texture.
Permeate contains many varied minerals and nonprotein nitrogen compounds, giving it a salty taste. Use
may allow for a reduction of sodium chloride in baked
goods. In general, 10 to 11 grams of permeate will replace 1 gram of salt.
When it comes to dairy ingredients, whey protein
concentrate and whey protein isolate are all the buzz.
They are often used in premium baked goods for functionality and protein enrichment. But most important,
whey proteins are one of the best sources of branchedchain amino acids, in particular leucine, which has been
shown to stimulate muscle synthesis. Specifically, whey
protein isolate is about 11% leucine, making it the best
source of leucine among all protein ingredients. Some
whey protein suppliers have been able to use advanced
technologies to further concentrate the leucine content
of their ingredients.
Dairy and egg ingredients provide bakers with not
only plenty of functionality for structure and flavor, but
they are also easily recognizeable on the label.

*

TURNING CHICKPEAS INTO
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46 Baking & Snack October 2020 / www.bakingbusiness.com

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Baking & Snack - October 2020

Table of Contents for the Digital Edition of Baking & Snack - October 2020

Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 1
Baking & Snack - October 2020 - 2
Baking & Snack - October 2020 - 3
Baking & Snack - October 2020 - 4
Baking & Snack - October 2020 - 5
Baking & Snack - October 2020 - 6
Baking & Snack - October 2020 - 7
Baking & Snack - October 2020 - 8
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Baking & Snack - October 2020 - 46
Baking & Snack - October 2020 - 47
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