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Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Authors :
Zhiguang Huang
Letitia Stipkovits
Haotian Zheng
Luca Serventi
Charles S. Brennan
Source :
Foods, Vol 8, Iss 9, p 383 (2019)
Publication Year :
2019
Publisher :
MDPI AG, 2019.

Abstract

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

Details

Language :
English
ISSN :
23048158
Volume :
8
Issue :
9
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.60cee2b6b06e45bc9c20c40f7824e2b1
Document Type :
article
Full Text :
https://doi.org/10.3390/foods8090383