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Article: Control whey ingredient functionality by altering mineral content.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 1998
CopyrightCOPYRIGHT 1998 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Studies have shown that altering the mineral content of whey ingredients enables you to control their functionality. Research has indicated that calcium affects the denaturation properties of whey proteins. It also decreases the whey aggregation temperature and increases the aggregation rate by forming ionic bridges between the carboxyl groups on adjacent protein chains. Some believe that this has a significant impact on the shelf life and volume changes of bread products.
As you know, bread stales as it ages and undergoes several types of changes. Staling is affected by ingredients and mixing techniques. Starch retrogradation is one of the most important ...