Baking & Snack - November 2024 - 50

DAIRY & EGGS
6% fat and a portion of that fat contains phospholipids
like those found in egg yolk. "
Other protein sources such as soy, pea and carob
can also assist with thickening, batter stability, structure,
browning and extended shelf life when reducing
eggs or dairy, said Becky Regan, principal scientist, IFF.
Hydrocolloids and emulsifier blends such as soy lecithin
replicate many key functionalities as well.
" Many of these functional ingredients minimize waste
because they are used at lower levels than the dairy or
egg ingredients that they replace, " she said.
BAKERS USING DAIRY AND
EGG INGREDIENTS MUST
CAREFULLY CONSIDER THE
NEEDS OF THE BAKED GOODS
THEY'RE MAKING.
Wheat proteins are another replacement option.
Manildra's GemPro Nova wheat proteins, for example, can
replace dried whole eggs in a variety of bakery applications,
particularly sweet goods, mimicking eggs' aeration
and structural capabilities by stabilizing emulsification and
creating tender volume in the finished product, said Emily
Hickman, director of quality and regulatory, Manildra USA.
" Bakers can expect similar functionality to eggs when
Egg and dairy
ingredients can
carry cost concerns
that bakers are
looking to minimize.
©marysckin-stock.adobe.com
as unused portions of egg ingredients can be stored or
reused in subsequent batches, " he said. " Unused egg
whites or yolks can be repurposed in other recipes, such
as using yolks in custards or whites in meringues, minimizing
waste. "
To minimize price fluctuations, Serrano-Bahri recommended
bakers try to negotiate long-term contracts with
their egg suppliers that include fixed or capped egg prices.
" This can protect bakers from sudden market fluctuations
and ensure more predictable ingredient costs, " he said.
Bakers eyeing cost-cutting reductions of dairy or eggs
have many replacement ingredients they turn to as well.
Whey protein, for instance, can partially or fully replace
eggs in applications like cakes and custard. These
proteins can replicate the aeration provided by egg
whites or the tenderizing and shortening offered by
whole eggs, said KJ Burrington, vice president of technical
development, American Dairy Products Institute.
" Like egg whites, whey proteins have the ability to incorporate
air and the ability to gel with heat, " Burrington
explained. " Whey Protein Concentrate 80 functions
most similarly to whole egg because it contains about
50 Baking & Snack November 2024 / www.bakingbusiness.com
replacing dried whole egg solids at a 1:1 ratio with
GemPro Nova, and our three iterations of GemPro Nova
allow for more targeted egg functionality replacement, "
she said.
More recent cost-saving innovations include enzymatically
modified eggs. Michael Foods offers enzyme modified
egg yolks that can enhance emulsification and promote a
cleaner label, eliminating the need for emulsifiers or gums.
" Both modified egg products (i.e., enzyme modified
yolks) and co-dried egg products with carbohydrates
can extend egg usage and reduce inclusion rates of other
expensive ingredients, " said Jonathan Merkle, chief science
officer and vice president of R&D, Michael Foods.
Tailoring the solution
Bakers looking to get the greatest cost efficiency out of
their dairy and egg ingredients must carefully consider
the needs of the baked goods they're making.
" Formula and preparation process impact the desired
functionality of eggs and dairy, " Regan said. " For example,
the role of eggs in cookies differs from the role
in cake. The baker needs to determine the functionality
needed in the specific bakery product application to select
the right dairy or egg ingredients. "
Cookies and pastries, for example, rely on eggs for
http://www.bakingbusiness.com
Baking & Snack - November 2024

Table of Contents for the Digital Edition of Baking & Snack - November 2024
