Baking&Snack - July 2013 - 58
DAIRY & EGGS
Aunt Jemima pancakes and toast sticks call out their “Real Eggs & Milk”
content to appeal to parents shopping for their kids’ foods.
Pinnacle Foods Group
For more information, see Page 129
that USDEC’s global marketing program sampled at this
year’s Institute of Food Technologists’ Annual Meeting
and Food Expo. “The pretzel is a good source of protein
(8 g) and has a 73% reduction in sodium when compared with a traditional pretzel,” she noted.
A growing trend favors use of higher-end whey proteins in baked goods because they provide functionality
along with protein enrichment. They act in a fashion
similar to egg proteins in many baked foods.
“Gluten-free bakery products continue to boom, but
many have low levels of total protein and lower-quality
protein,” Ms. Gerdes said. “Dairy proteins not only boost
protein quality but also mimic the structure and gas-entrapping properties of gluten and can be used in a variety of gluten-free bakery products.”
Dairy proteins can be incorporated into formulas
through the addition of a traditional dairy food product
such as the very on-trend Greek yogurt. “I have modified many recipes to be lower in fat through a strategic
swapping of some or all of the fat with low-fat Greek
yogurt,” said Dennis Littley, an executive chef and culinary instructor located in Collingswood, PA. “This substitution works especially well in muffins.”
Ray Sierengowski, corporate research chef for
Meijer, Grand Rapids, MI, agreed. “The best yogurt
to use to lower the fat and maintain moisture in
baked goods is Greek yogurt. It is especially high in
proteins that bind moisture. If you use conventional
yogurt, which is lower in protein, I recommend that
the liquid ingredients be decreased slightly to compensate for the water content of the yogurt. In an
industrial manufacturing setting, simply use a concentrated dairy protein ingredient, such as whey
protein concentrate.”
As an added bonus, the baker can flag the inclusion
of Greek yogurt on product labels to create a point of
differentiation in the crowded bakery aisle.
Fresh, real and clean, that’s what you get with dairy
and egg ingredients.
•
58
/ Baking & Snack / July 2013
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