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

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...

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Bibliographic Details
Published inFoods Vol. 8; no. 9; p. 383
Main Authors Huang, Zhiguang, Stipkovits, Letitia, Zheng, Haotian, Serventi, Luca, Brennan, Charles S.
Format Journal Article
LanguageEnglish
Published Switzerland MDPI 02.09.2019
MDPI AG
Subjects
baked goods
bakery industry
bakery products
baking activity
coatings
dietary fat
digestibility
dough
fat replacer
fat replacers
flavor
ingredients
lipids
milk
milk fat
milk lipids
New Zealand
Review
shortening
New Zealand
milk lipids
baking activity
fat replacer
shortening
bakery products
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Summary: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.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods8090383