Agri-food industry: using milk substitutes in bakery, pastries and patisserie [Video]

Milk substitutes are a practical, economical alternative all agri-food product manufacturers should know about. In this video, explore in detail one of the 3 applications for milk substitutes: manufacturing sweet rolls (bakery, pastries and patisserie).

Watch the video (English subtitles)

ADVANTAGES DURING THE INDUSTRIAL MANUFACTURING PROCESS (BAKERY, PASTRIES AND PATISSERIE)

Milk substitutes are high-tech, economical alternatives to milk powder, giving recipes a milky, creamy flavour. Aurélien Dubois, Head of Product Application at ARMOR PROTEINES, sets out the results that can be achieved when using our milk substitutes in the manufacturing of sweet rolls.

Functional advantages:

• The composition of milk substitutes boosts fermentation, improving the amount of air and moistness in the finished products. They also help reduce the rate at which the product goes stale at the end of the use-by date
• The dough is supple and non-sticky
• Proofing times are improved
• Lower protein levels are recorded: this brings down competition for water between gluten and milk proteins, and stimulates enzyme activity. There is evidence that excessively high levels of certain proteins can result in competition with gluten (wheat proteins), thus limiting the development of the finished product. This makes milk substitutes a good, practical alternative. They can be used to replace milk powder in part or in whole, depending on your chosen application

SLICED BREAD QUALITY AND APPEARANCE AFTER BAKING

Agri-food manufacturers that offer products intended for bakery, pastries and patisserie prioritise the quality of their finished products:

• The product must keep its shape
• It must look homogeneous and appetising

When milk substitutes are used, the following sliced bread qualities are observed:

• The bread is golden in colour
• The inside is homogeneous and moist: the product does not go stale (indicating the product has dehydrated, softness is lost as a result of starch retrogradation rather than dehydration). The date of minimum durability (DMD) is improved as a result
• The inside of the bread is soft and well-aerated
• Slices are homogeneous, with no constriction (deformed sides seen on loaves generally baked in moulds, with the sides of the bread sinking in after baking during the cooling stage)

LEARN MORE: REPORT ON MILK SUBSTITUTE APPLICATIONS BY TARGET SECTORS

Genuinely practical and economical alternatives to milk powder, milk substitutes may be used to make ice cream, sauces, and more.

To find out more, download our special report on milk substitutes:

ARMOR PROTEINES applies its expertise and know-how to bring you clean label solutions tailored to your industrial needs.