Baking & Snack - November 2022 - 53

Because proteins bind water, it is often necessary to
adjust the proportion of other ingredients to standardize
moisture content. This is important to achieve the
desired texture and shelf life.
" Whey protein aids in emulsifying fat and improving
texture by maintaining moisture content and volume, "
Ms. Peng said. " It also improves dough texture by reducing
stickiness and aids in emulsifying fat, providing a
smooth texture while maintaining organoleptic qualities. "
Lactose, the sugar inherent in animal-based milk,
is often used to add sweetness and mouthfeel to baked
goods. Permeate, the concentrate that results after fat
and protein are removed from milk or whey, is a highlactose
ingredient loaded with vitamins and minerals.
" The addition of milk permeate powder will help reduce
the sodium content, " Ms. Verma said. " It provides
salty notes, and it is possible to eliminate salt from some
recipes. The lactose in the permeate will enhance surface
browning via the Maillard reaction. It helps to develop
caramelized flavor under the influence of oven heat,
which is desired in many bakery applications. Permeate
can also be used as an economical ingredient
to replace other carbohydrates. "
Whey proteins may function as an
egg replacer or reducer. The substitution
should be made on a protein content
basis.
" Whey protein can be used to replace or
stretch the use of eggs, " said Steve Adolphson,
research manager, Glanbia Nutritionals. " Some
products might want to replace eggs totally for allergen
reasons. Others may want to avoid the huge cost
fluctuations in eggs. "
Glanbia Nutritionals offers an all-whey protein solution
and a whey protein plus flax option for this purpose.
The latter is suggested for baked items like cookies,
while the former is for products such as cakes, which
require more leavening performance.
From the hen
Whole eggs are known for providing more than 20 functions
to baked goods. They influence overall appearStorage
and
processing concerns
can be a limitation
when it comes
to dairy and egg
ingredients, which
can be sensitive to
temperatures.
EFCO
Ingredient solutions for the baking industry.
Ingredients are our business. Loyalty is our legacy.
info@ifpc.com | www.ifpc.com | 800.22.SUGAR
Get in touch with us:
www.bakingbusiness.com / November 2022 Baking & Snack 53
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Baking & Snack - November 2022

Table of Contents for the Digital Edition of Baking & Snack - November 2022

Baking & Snack - November 2022 - Intro
Baking & Snack - November 2022 - 1
Baking & Snack - November 2022 - 2
Baking & Snack - November 2022 - 3
Baking & Snack - November 2022 - 4
Baking & Snack - November 2022 - 5
Baking & Snack - November 2022 - 6
Baking & Snack - November 2022 - 7
Baking & Snack - November 2022 - 8
Baking & Snack - November 2022 - 9
Baking & Snack - November 2022 - 10
Baking & Snack - November 2022 - 11
Baking & Snack - November 2022 - 12
Baking & Snack - November 2022 - 13
Baking & Snack - November 2022 - 14
Baking & Snack - November 2022 - 15
Baking & Snack - November 2022 - 16
Baking & Snack - November 2022 - 17
Baking & Snack - November 2022 - 18
Baking & Snack - November 2022 - 19
Baking & Snack - November 2022 - 20
Baking & Snack - November 2022 - 21
Baking & Snack - November 2022 - 22
Baking & Snack - November 2022 - 23
Baking & Snack - November 2022 - 24
Baking & Snack - November 2022 - 25
Baking & Snack - November 2022 - 26
Baking & Snack - November 2022 - 27
Baking & Snack - November 2022 - 28
Baking & Snack - November 2022 - 29
Baking & Snack - November 2022 - 30
Baking & Snack - November 2022 - 31
Baking & Snack - November 2022 - 32
Baking & Snack - November 2022 - 33
Baking & Snack - November 2022 - 34
Baking & Snack - November 2022 - 35
Baking & Snack - November 2022 - 36
Baking & Snack - November 2022 - 37
Baking & Snack - November 2022 - 38
Baking & Snack - November 2022 - 39
Baking & Snack - November 2022 - 40
Baking & Snack - November 2022 - 41
Baking & Snack - November 2022 - 42
Baking & Snack - November 2022 - 43
Baking & Snack - November 2022 - 44
Baking & Snack - November 2022 - 45
Baking & Snack - November 2022 - 46
Baking & Snack - November 2022 - 47
Baking & Snack - November 2022 - 48
Baking & Snack - November 2022 - 49
Baking & Snack - November 2022 - 50
Baking & Snack - November 2022 - 51
Baking & Snack - November 2022 - 52
Baking & Snack - November 2022 - 53
Baking & Snack - November 2022 - 54
Baking & Snack - November 2022 - 55
Baking & Snack - November 2022 - 56
Baking & Snack - November 2022 - 57
Baking & Snack - November 2022 - 58
Baking & Snack - November 2022 - 59
Baking & Snack - November 2022 - 60
Baking & Snack - November 2022 - 61
Baking & Snack - November 2022 - 62
Baking & Snack - November 2022 - 63
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Baking & Snack - November 2022 - 65
Baking & Snack - November 2022 - 66
Baking & Snack - November 2022 - 67
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Baking & Snack - November 2022 - 70
Baking & Snack - November 2022 - 71
Baking & Snack - November 2022 - 72
Baking & Snack - November 2022 - 73
Baking & Snack - November 2022 - 74
Baking & Snack - November 2022 - 75
Baking & Snack - November 2022 - 76
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Baking & Snack - November 2022 - 78
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Baking & Snack - November 2022 - 89
Baking & Snack - November 2022 - 90
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Baking & Snack - November 2022 - 100
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