Item

Bovine milk fats and their replacers in baked goods: A review

Huang, Z
Stipkovits, L
Zheng, H
Serventi, Luca
Brennan, CS
Date
2019-09-02
Type
Journal Article
Fields of Research
ANZSRC::0908 Food Sciences , ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine) , ANZSRC::3006 Food sciences , ANZSRC::3106 Industrial biotechnology
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.
Rights
© 2019 by the authors. Licensee MDPI, Basel, Switzerland.
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