Functionality of microencapsulated high-fat powders in wheat bread

Abstract

The objective of this project was to evaluate the performance of microencapsulated high-fat powders in bread in comparison to commercial partially hydrated vegetable fat. Breads with no added fat were used as a control. Powders with different encapsulating agents (caseinates or whey proteins), sugars (sucrose or lactose) and fat [milkfat (AMF, Anhydrous Milk Fat) or vegetable fat blend] were produced under various processing conditions. Specific volume, volume yield, bake loss, colour and crumb structure were all determined on the baked breads. Crumb compression tests, crumb texture profile analysis and crust penetration were used to evaluate the texture of the baked bread. Comparison of the results revealed that the effects the powders had on specific volume, volume yield, bake loss, crust colour and textural properties varied significantly. WPC75–2 (WPC, Whey Protein Concentrate, low homogenisation pressure, lactose) gave a similar specific volume to the commercial vegetable fat. Powders, which were produced with high homogenisation pressure, gave values of up to 20 % lower. WPC75-1 (WPC, high homogenisation pressure, sucrose) gave a compression value 10% higher than Std-1, (no added fat), while WPC75-1, NaCas-1 (NaCas, low homogenisation pressure, lactose) and NaCas-2 (NaCas, low homogenisation pressure, sucrose) performed as well as the commercial fat standard. Scanning electron microscopy showed differences in structure between the standard bread, bread with commercial vegetable fat and the breads containing WPC75-1 and WPC75-2.