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How dairy products are used in baking

Using different production processes, milk can be processed into a variety of dairy products, which can change the form and flavor of the milk as well as extend its shelf life. It is gratifying to know that with the advancement of technology, most of the nutrients of milk are preserved.


  For bakery products, dairy products are equally essential. Just to name a few common baked goods, such as milk toast, cheesecake, butter cookies, etc., the production of dairy products in the ingredients. Perhaps it is the unique charm of dairy products that predestines them to become inseparable partners with baked goods.


  There are many different types of dairy products, and they can be classified in many ways. In my personal opinion, they can be divided into liquid milk (plain milk, skim milk), concentrated milk (milk powder, light condensed milk, sweetened condensed milk), fermented milk (yogurt, sour cream, cheese), and cream (light cream, butter).


  The composition of all dairy products is similar, the difference lies in the different proportions of each component. Therefore, in bakery products, most dairy products have several basic roles, and there are some subtle differences in each dairy product, which can play the role of nutrients, emulsifiers, stabilizers, anti-aging agents, etc.


  Since the ingredients of dairy products are similar, are some dairy products interchangeable? Theoretically, yes, but each dairy product may be manufactured with some additional ingredients added or given certain characteristics.


  In fact, the effects of milk have been written about in the previous article, and in general, most dairy products work the same way as liquid milk. To understand what a dairy product does, you have to know what it is made of first, and that's how you can get to the root of it. I summarize the role of dairy products in baked goods as follows.


  First, it adds color to baking. Milk or dairy products contain proteins, amino acids, lactose, these components can be heated after the Melad reaction (browning reaction), so that baked products are easier to color.


  Second, increase the milk flavor. Dairy products all contain milk flavor, nut flavor. Flavor substances are mainly dissolved in milk fat, so cream with high fat content has a stronger flavor, while fermented milk also provides fermented flavor.


  Third, softening structure. Milk protein and lactose can absorb moisture and remain moist after baking, while milk fat can play a lubricating role, which makes the finished baked goods made with dairy products softer tissue.


  Fourth, it delays aging. This role is more obvious in the bread, and soften the structure of the same principle, milk protein, lactose and milk fat can slow down the rate of water loss in the finished product, thus delaying the aging of bread hardening.


  Fifth, emulsifiers. Milk contains casein and lecithin, these components can connect the water molecules and fat molecules together, avoiding the batter to produce the phenomenon of oil and water separation.


  Sixth, the formation of foam body. Milk fat can be whipped to form a net-like structure wrapped in water, making the liquid cream into a sticky state. Milk protein can likewise be whipped to form a similar structure (e.g. milk foam) or cured by heating to add support strength to the product.


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