skimmed milk powder replacement in bakery applications · al milk protein for cost-effective...

Skimmed milk powder replacement in bakery applicationS

arla Foods ingredients

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introdUctionArla Foods Ingredients has developed a unique function-al milk protein for cost-effective skimmed milk powder replacement in bakery applications.

NUTRILAC® is composed of highly functional milk proteins and other carefully selected dairy based components. Using highly refined filtration technologies Arla Foods has chosen the most functional components of the milk proteins and thus been able to create a cost effective product with the same or better functionality than skim milk powder.

Benefits of NUTRILAC® milk replacers

• High cost efficiency with typically 20 – 30% savings • Easier long-term budgeting due to more stable prices • Similar or improved functionality compared to milk

powder• Easy to apply • Long 18-month shelf life at room temperature

Skimmed milk powder replacementin bakery applications

Functional

Dysfunctional

Skimmed milk powder Functional milk protein

Inactive

Fractionation and

modification

Functional

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Milk replacement in cakesNUTRILAC® can replace up to 100% skimmed milk powder at a ratio of 1:1.

100g NUTRILAC® replaces 100g SMP

Similar cake qualityThe functionality of NUTRILAC® has been demonstrated in baking trials with pound cakes, muffins and sponge cakes.

Batter characteristicsBatter viscosity is generally unchanged when milk pow-der is replaced with NUTRILAC®. This is confirmed by measurements taken by a Bostwick viscosimeter. Batter density is also unaffected by the change.

tabel 1Muffins Reference NutRilac®Batter densitet (g/100 ml) 100.0 101.0Bostwick 30 sec. 9.5 10.0

tabel 2Sponge cake Reference NutRilac®Batter densitet (g/100 ml) 38.0 38.0Bostwick 30 sec. 2.5 2.5

tabel 3Pound cakes Reference NutRilac®Batter densitet (g/100 ml) 99.0 100.0Bostwick 30 sec. 10.3 10.4

Cake characteristicsA sensory panel evaluated the cakes in relation to sev-eral parameters on a scale of 1 to 10. High scores indi-cate a high effect on the parameter and low scores a low effect. The reference cake was given a score of 5 for all parameters. The results of the sensory evaluation clearly show NUTRILAC® produced similar quality on all evalu-ated parameters.


Sensory evaluation of cakes

0

2

4

6

8

10Surface colour

Surface smoothness

Crumb homogenity

Crumb resillience

Cake volume

Crumb moistness

Skimmed milk powder

NUTRILAC®

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Milk replacement in sandwich breadNUTRILAC® can replace up to 100% skimmed milk powder at a ratio of 1:1.


Similar product qualityThe functionality of NUTRILAC® has been demonstrated in baking trials with sandwich bread.

Dough characteristicsDough handling is generally unchanged when milk pow-der is replaced with NUTRILAC®. A sensory evaluation of general dough properties supports this observation.

tabel 4Sandwich breads Reference NutRilac®Stickiness after mixing 5.0 5.0Flexibillity after mixing 5.0 5.0Stickiness after resting 15 min 5.0 5.0Flexibillity after resting 15 min. 5.0 5.0

Bread characteristicsA sensory panel evaluated the bread in relation to sev-eral parameters on a scale of 1 to 10. High scores indi-cate a high effect on the parameter and low scores a low effect. The reference bread was given a score of 5 for all parameters. The results of the sensory evaluation clearly show NUTRILAC® produced similar quality on all evalu-ated parameters.


Sensory evaluation of breads

0

2

4

6

8

10Surface colour

Surface smoothness

Crumb homogenity

Skimmed milk powder

NUTRILAC®

Crumb softness

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Milk replacement in fat-based fillingsNUTRILAC® can replace up to 100% skimmed milk pow-der at a ratio of 1:1.


Similar product qualityThe functionality of NUTRILAC® has been demonstrated in a basic fat-based filling formulation.

Filling characteristicsThe filling’s handling properties are not affected by the change from milk powder to NUTRILAC®. Batter density measurements confirm that the basic properties of the two fillings are very similar.

tabel 5Fat-based fillings Reference NutRilac®Milky taste 5.0 5.5Cocoa taste 5 5Melting 5 5.5Smoothness 5.0 6.0Gritty 5 4Sourness 5.0 6.0

Sensory evaluation of fillingsA sensory panel evaluated the fillings in relation to several parameters on a scale of 1 to 10. High scores in-dicate a high effect on the parameter and low scores a low effect. The reference sample was given a score of 5 for all parameters. The results of the sensory evaluation clearly show NUTRILAC® produced similar quality on all evaluated parameters.


Sensoric evaluation of fat fillings

0,0

2,0

4,0

6,0

8,0

10,0Milky taste

Cocoa taste

Melting

Smoothness

Gritty

Sourness

Reference

NUTRILAC®

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Sensory evaluation of baked custard cream

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2

4

6

8

10Milky taste

Surface smoothness

Surface colour

Creaminess

Bake stability

Skimmed milk powder

NUTRILAC®

Milk replacement in baker’s custard creamNUTRILAC® can replace up to 100% skimmed milk powder at a ratio of 1:1.


Similar product qualityThe functionality of NUTRILAC® has been tested in a basic custard cream formulation.

Raw custard evaluationsThe density and general flow of the raw custard were meas-ured and found to be very similar for fillings made with skimmed milk powder or NUTRILAC®.

tabel 1Custard Reference NutRilac®Batter densitet (g/100 ml) 101.0 102.0Bostwick 30 sec. 2.0 2.2

Postbaked characteristicsA sensory panel evaluated the custard in relation to several parameters on a scale of 0 to 10. High scores indicate a high effect on the parameter and low scores a low effect. The ref-erence sample was given a score of 5 for all parameters.

the results indicate that the NutRilac® version has a creamier texture and enhanced milky flavour. Furthermore it’s worth noticing that the Nutrilac version has significantly improved bake stability.

For technical support, contact your local sales representative.Arla Foods Ingredients has technical specialists ready to assist and fully-equipped facilities for bakery trials.

All rights to the information contained herein belong to Arla Foods Ingredients amba. The information is confidential and may not be disclo-sed to third parties or exploited by users without prior written consent. Statements contained herein do not constitute permission to infringe any patent or license rights. The information contained herein is reliable to the best of our knowledge. The details given are intended only as a source of information. Users should evaluate the products to determine their suitability for the user’s own specific purposes and comp-liance with relevant food legislation. No warranties, expressed or implied, are made.

Contact

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8www.arlafoodsingredients.com

Arla Foods Ingredients ambaSkanderborgvej 2778260 Viby JDenmarktel. +45 89 38 10 00Fax +45 86 28 18 38Email: [email protected]

skimmed milk powder replacement in bakery applications · al milk protein for cost-effective...

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