-
Clean and Functional Baking with U.S. Dairy
By Terri Rexroat October 14, 2016- Tweet
U.S. dairy ingredients help address the need for more nutritious and clean label baking. Dairy’s breadth and depth offer enhancements for bread, cakes, cookies and other bakery applications. The end result is finished bakery products that meet consumers demand for simpler, recognizable ingredients.
Here are a few dairy options that can simplify baking labels.
Reduce sodium while improving color, taste
U.S. permeate is known for its salty flavor characteristics, making it an ideal replacement for high-sodium ingredients. This is attractive for formulators since consumers expect simple, nutrition enhanced labels. Minimally processed permeate is a natural fit for a clean label because it is produced through the physical separation of lactose and minerals from protein and other solids from milk or whey.
Permeate also offers baked goods natural browning for a golden crust color, a pleasant caramelized aroma, flavor enhancement, and provides minerals such as calcium and phosphorus. In the past, bakers turned to caramel food coloring and added flavors to provide a similar effect not considered clean label by today’s standards. Additional functional properties of permeate include:
- Fat-like attributes in products, allowing a reduction of fat content
- Lactose content helps retain softness, leading to better water/viscosity binding and emulsification
- Improved texture, creating moister products and a tender crumb texture
Bring back the functionality of butter
In the 1900’s, hydrogenated oils gradually replaced butter and lard as the fat source for bakery products due to the nutrition advice at the time. Today, emerging research reveals that dairy fats are actually healthy with no association between heart disease and the consumption of dairy products.1 Butter has a range of high, medium and low melting fats that give it its unique functionality and flavor. One of butter’s best attributes is its flavor, which has been difficult to replicate in margarines or with a combination of shortening and added butter flavors.
A range of dairy products replace unwanted ingredients
For decades, dry milk and whey products have been used in baking because of their positive contributions to the end product. Here are several dairy ingredients that can improve ingredient labels in bakery:
- Whey protein concentrate (WPC) can be used to replace fat and eggs, retaining moisture and extending the shelf-life.
- Fermented skim milk, buttermilk and acid whey can help reduce staling in bread products, replacing modified food starches, emulsifiers and hydrocolloids.
- Whey protein hydrolysates can reduce hardening in protein bar applications. They can replace emulsifying salts and sugar alcohols, such as glycerol or maltitol.
- Cheese can replace modified food starch and cream cheese flavors. Natural cheese is used for its flavor and functionality, and cream cheese provides a soft, creamy texture and tart flavor to cheesecakes and cheese fillings.
U.S. dairy ingredients are a natural fit for bakery and they can help replace less recognizable ingredients ingredient labels. Dairy offers a wealth of functional benefits for the inclusion of recognizable, functional and formula enhancing ingredients to bakery items.
1Crichton GE, Alkerwi A. Dairy food intake is positively associated with cardiovascular health: findings from Observation of Cardiovascular Risk Factors in Luxembourg study. Nutr Res. 2014;34(12):1036-1044. doi:10.1016/j.nutres.2014.04.002. Accessed December 1, 2015.
Most Popular Posts
Find by Date, Geography and Dairy Product
- September 2015 (6)
- December 2015 (5)
- September 2016 (5)
- December 2016 (5)
- June 2017 (5)
- February 2015 (4)
- March 2015 (4)
- April 2015 (4)
- May 2015 (4)
- June 2015 (4)
- July 2015 (4)
- November 2015 (4)
- January 2016 (4)
- March 2016 (4)
- June 2016 (4)
- August 2016 (4)
- October 2016 (4)
- November 2016 (4)
- February 2017 (4)
- March 2017 (4)
- April 2017 (4)
- November 2013 (3)
- October 2015 (3)
- February 2016 (3)
- April 2016 (3)
- May 2016 (3)
- July 2016 (3)
- January 2017 (3)
- May 2017 (3)
- July 2017 (3)
- August 2017 (3)
- September 2017 (3)
- October 2014 (2)
- August 2015 (2)
- October 2017 (2)
- December 2017 (2)
- July 2020 (2)
- December 2013 (1)
- February 2014 (1)
- June 2014 (1)
- August 2014 (1)
- September 2014 (1)
- November 2014 (1)
- November 2017 (1)
- January 2018 (1)
- February 2018 (1)
- May 2018 (1)
- June 2018 (1)
- July 2018 (1)
- August 2018 (1)
- September 2018 (1)
- October 2018 (1)
- November 2018 (1)
- February 2019 (1)
- March 2019 (1)
- April 2019 (1)
- July 2019 (1)
- October 2019 (1)
- March 2020 (1)
- April 2020 (1)
- June 2020 (1)
- October 2020 (1)
- November 2020 (1)
- March 2021 (1)
- April 2021 (1)
- June 2021 (1)
- August 2021 (1)
- February 2022 (1)
- June 2022 (1)
- September 2022 (1)
- October 2022 (1)
- November 2022 (1)
- February 2023 (1)
- April 2023 (1)
- USDEC Staff (65)
- Kara McDonald (24)
- Terri Rexroat (15)
- John Klees (15)
- Kristi Saitama (9)
- Angelique Hollister (8)
- Vikki Nicholson-West (8)
- Shannon Koski (8)
- Rohit Kapoor (3)
- Keith Meyer (2)
- Moises Torres-Gonzalez (2)
- Amy Foor (2)
- Alan Levitt (1)
- Tom Vilsack, President and CEO (1)
- Allison Guzman (1)
- Dacia Whitsett-Morrow (1)
- Ryan Hopkin (1)
- Matthew Pikosky (1)
- Ross Christieson (1)
- Nina Halal (1)
- Mary Wilcox (1)
Keywords
- 2018 beverage trends (3)
- 2018 Food Innovations (1)
- 2018 food trends (3)
- Asia (1)
- Avian Influenza (1)
- Award-winning cheeses (3)
- Awards (2)
- Back-to-School (1)
- Baked Goods (1)
- Bakery (1)
- Beer (2)
- Beverage (5)
- Breakfast (1)
- Butter (6)
- Casein (2)
- Cheese (48)
- cheese flavors (2)
- Cheese Pairing (3)
- Cheesemaking (5)
- Child Nutrition (3)
- China (6)
- Clean Label (6)
- Common Food Names (1)
- Consistent Supply (3)
- Consumer Insights (48)
- Consumer Promotional Tools (1)
- Consumer Trends (15)
- Contest (1)
- craft foods (2)
- Cultured dairy (1)
- Dairy (17)
- Dairy Detective (4)
- Dairy Fat (1)
- Dairy Futures and Options (3)
- Dairy Ingredients (82)
- Dairy Ingredients Symposium (1)
- Dairy Permeate (1)
- Dairy Product Solids (1)
- Dairy Production (5)
- Dairy Proteins (35)
- Dairy Resources (23)
- Dairy Trade (1)
- Dairy Trends (10)
- Dessert (1)
- Digestive Health (2)
- Donna Berry (1)
- Drinkable yogurt (1)
- Early Childhood Development (1)
- Educational Tools (1)
- Egg Replacement (2)
- Egg Substitution (1)
- Egypt (1)
- Energy (4)
- Environment (2)
- Europe (1)
- Export Data (8)
- Exports (7)
- Farming (1)
- Flavor Trends (1)
- Follow-on Formula (1)
- Food Aid (2)
- Food and Beverage Trends (7)
- Food Production (3)
- Food Technology (3)
- Foodservice (2)
- Free From Claims (1)
- Full-fat Dairy (1)
- Geographical Indications (GIs) (1)
- GHG (1)
- Global (74)
- Global Dairy Market (2)
- Global Demand (2)
- Global Market (4)
- Global Supply (1)
- Greek Yogurt (1)
- Gulfood (2)
- Gut Health (1)
- Health (1)
- Healthy Aging (8)
- Healthy Indulgence (1)
- Heavy Cream (1)
- High Quality Protein (11)
- Holiday Dessert (2)
- Holidays (1)
- IFT (7)
- IFT2016 (1)
- IFT2018 (2)
- Infant Formula (1)
- Infographic (3)
- Innova Market Insights (4)
- Innovation (2)
- Japan (7)
- Lactose (8)
- Lactose-free (1)
- LinkedIn (1)
- Malnutrition (2)
- Market Insights (67)
- Methane (1)
- Mexico (2)
- Micellar Casein (3)
- Middle East (2)
- Middle East/North Africa (9)
- Milk (8)
- Milk Permeate (2)
- Milk Powder (10)
- Milk Protein (19)
- Milkfat (5)
- Millennials (3)
- MPC (4)
- MPI (1)
- Muscle Maintenance (1)
- Muscle Recovery (2)
- Muscle Synthesis (2)
- NAFTA (1)
- New Product Introductions (1)
- New Year's Resolutions (1)
- Nonfat Dry Milk/Skim Milk Powder (4)
- Nutrition (21)
- Nutrition Research (14)
- Obesity (1)
- Overnutrition (1)
- Permeate (19)
- Price Volatility (2)
- Probiotics (2)
- Product Innovation (3)
- Protein (33)
- Prototypes (1)
- Record (3)
- Reduced-Fat (1)
- Research & Data (1)
- Resources and Tools (8)
- Risk Management (3)
- RTD Coffee and Tea (1)
- Salon Culinaire (1)
- Salt Substitute (1)
- Savory Flavors (1)
- Science and Research (3)
- Service Providers (1)
- Simple Ingredients (1)
- Singapore (1)
- Skimmed Milk Powder (2)
- Smoothies (1)
- Snack Trends (3)
- Snacking (4)
- Snacks (1)
- Sodium (3)
- Sodium Reduction (4)
- South Korea (3)
- Southeast Asia (9)
- Sports Nutrition (4)
- Stewardship (1)
- Student Competition (1)
- Supplier Directory (1)
- Supply (4)
- Sustainability (7)
- Sustainability Awards (1)
- Sustainable Nutrition (7)
- Technology (1)
- ThinkUSAdairy (2)
- Toddler Formula (1)
- Trade Data (1)
- U.S. Dairy Industry (11)
- U.S. Dairy Industry Growth (6)
- U.S. Dairy Partnerships (4)
- U.S. Dairy Products (15)
- UK (1)
- United Arab Emirates (5)
- United States (10)
- USDEC Events (44)
- Value (3)
- Vietnam (5)
- Volatility (1)
- Volume (4)
- Waste Reduction (1)
- Weight Management (6)
- Whey (14)
- Whey Ingredients (3)
- Whey Permeate (5)
- Whey Products (3)
- Whey Protein (47)
- Whey Protein Concentrate (3)
- Whey Protein Isolate (5)
- Whole-milk dairy (1)
- Wine (2)
- World Championship Cheese Contest (1)
- World Cheese Awards (2)
- World Milk Day (1)
- WPC (4)
- WPI (1)
- Yogurt (6)