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.
Highlights
Milk contributes approximately one third of human dietary lipid intake [1]
Animal fats have been used to inter-esterify with plant oils to prepare bread shortenings [124], and cookies prepared with oils were firmer than full-fat cookies [125], whereas shortening and emulsifiers together have produced cakes with a similar firmness to cakes prepared with fats [91]
The milk fats can be used for dough strengthening in bread making, texture softeners in cakes, and sensory improvers in butter biscuits
Summary
Milk lipids consist of protein and neutral lipids (triacylglycerols(TAG), monoacylglycerols (MAG), diacylglycerols (DAG), free fatty acids (FFA)) and polar lipids (phospholipids) [2,3]. This review aims to summarize milk fat applications in the bakery industry, and to update results on using milk fats to enhance the quality and nutritional value of baked goods It reports on the recent trends in relation to the health concerns of milk fats in baked products, and new ideas to reduce bakery energy density and saturated fatty acids (SFA). In intact raw bovine milk, lipids (3.3–4.6% [2]) are present in the form of milk fat globules (MFG), with an average diameter of 0.1–20 μm and are enveloped by a tri-layered phospholipid membrane [16]. The milk fat globule membrane (MFGM) is composed of polar lipids, proteins, glycoproteins, enzymes and minor neutral lipids [17]
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