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Dairy Ingredients for the Baking Industry.

Keogh, M.K.
; 
Neville, Denis P.
; 
STANTON, CATHERINE
; 
Auty, Mark
; 
Kennedy, R.
; 
Arendt, Elke
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Keywords
Baking industry, Dairy ingredients, Functional Additives, Baked products, Microencapsulated high fat powders, Milk protein hydrolysates, casein hydrolysates, dough rheological properties
Date
2001-08-01
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Food Programme End of Project Reports
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http://hdl.handle.net/11019/1273
Citation
Keogh, M.K., Neville, D., Stanton, C., Auty, M., Kennedy, R., Arendt, E., Dairy Ingredients for the Baking Industry, End of Project Reports, Teagasc, 2001.
Abstract
Shortenings (baking fats), microencapsulated using dairy ingredients and milk protein hydrolysates, were produced for testing in a variety of baked products. The powders were evaluated for their functionality as powdered baking fats, as potential replacers of synthetic emulsifiers, as ingredients capable of improving baking performance or as potential health-enhancing ingredients. These studies provide the technology for the dairy industry to enter the specialised food ingredients sector with a siftable, non-greasy, free-flowing powdered fat for the baking industry.
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