Baking theory : Dairy products used in Baking

Functions Of Milk:

+ Color

1. Due to sugar content (lactose = milk sugar)
2. Yeast has no enzymes to metabolize Lactose

+ Absorption

+ Tenderizer

+ Nutrition

1. {the perfect protein combo = milk + wheat}
2. contributes to the overall nutritional value of bakery foods.

+ Casein

1. {75% of protein contained in Non-fat dry milk}
2. perfect protein, due to amino acid balance.

+Body & Resilience

Types of Milk Products:

*Non Fat Powdered milk

MCT Dairies - Sweet Cream Whey

Product Description -
A light colored,free-flowing powder resulting from spray drying sweet, fresh cheese whey. For applications where a smooth, creamy texture is desired, Grind A is available. (MCT-MISC-SWTWHEY)

*Sweet dairy Whey

1. Mostly Lactalbumin
2. tenderizing agent
3. causes rapid crust color development
   

All Dairy blends or cereal based blends {rarely used in bakery}