Making the Best of Cheese and Dairy in Bakery Products Ciarán Lynch, Innovations Manager, Synergy Flavours BSB Spring Conference 26th April 2017
PRESENTATION OVERVIEW Introduction to Synergy Current popularity of cheese in bakery Overview of cheese manufacture Sensory, biochemical and microbiological properties of natural cheese and their effect on bakery products Solutions to concentrate cheese and dairy taste in bakery Natural cheese and dairy flavour concentrates Lactic yeast extract enhancers Customised cheese taste for bakery Summary and conclusions
CARBERY GROUP GLOBAL REACH US Flavours Vanilla Heritage UK Flavours Extracts Seasonings Cuisine Pastes HAMILTON OHIO Extracts and Essences Ireland Dairy Flavours Dairy Ingredients Nutritional Ingredients Brazil Flavours Thailand Flavours
Global new product launches by flavour, bread and bread products, Mintel 2017 CHEESE BREAD MARKET Cheese is the most popular flavour in bread & bread product launches globally Mintel GNPD 2014-2017 3.00% 2.50% 2.00% 1.50% 1.00% 0.50% 0.00%
PRINCIPLES OF CHEESE-MAKING Three main principles involved in any cheese-making process Dehydrating Acidification Salting 2 litres milk 200g cheese
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE Protein structure and aggregation The un-locked flavour potential of cheese Cheese microbiology Cheese formatting Variability in cheese taste
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE - PROTEIN STRUCTURE Rennet is added and Casein micelles become unstable and they start to aggregate to form a gel. Fat, water, lactose is trapped within the gel
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE Protein structure Disadvantage Advantage Phase Separation & Flowability Stretch (e.g. Mozzarella)
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE The unlocked flavour potential of cheese Flavour development in cheese is caused by the degradation of milk protein and milk fat Enzymes present in cheese are responsible for this This degradation is limited in natural cheese, even aged products Typically maximum 30% for protein and 2% for fat Biochemically, there is considerable potential for the creation of more taste and aroma compounds
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Cheese microbiology
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Cheese formatting
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Variability in cheese taste originating from variation in composition
SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Given the properties of cheese just described, how can we optimise the taste performance of cheese in bakery applications? Synergy yeast extract technology Synergy cheese concentrate technology Cheese flavour solutions for bakery applications
SYNERGY YEAST EXTRACT YEAST PROPAGATION
SYNERGY YEAST EXTRACT FLAVOUR DEVELOPMENT Whey Permeate Fermentation Autolysis Proteins Carbohydrates Nucleic acids Peptides Amino acids Insoluble fibre & starch particles Soluble, Poly- & Oligosaccharides AMP GMP CMP UMP Glutamine Glutamic acid IMP 15
SYNERGY CHEESE CONCENTRATE TECHNOLOGY Flavour formation pathways Milk Fat Breakdown Milk Protein Breakdown Taste & Aroma of Cheese Milk Sugar Breakdown
SYNERGY CHEESE CONCENTRATE TECHNOLOGY Factors affecting accelerated ripening Moisture Mixing Temperature Enzyme Level Culture Level
CUSTOMISED CHEESE TASTE FOR BAKERY Synergy lactic yeast extracts Cheese solutions for bakery Synergy cheese concentrates Synergy natural flavours
CUSTOMISED CHEESE TASTE FOR BAKERY PRODUCT EXAMPLE Overall flavour intensity Bread 10.0 8.0 6.0 Acidic 4.0 Cheese bread 5% Cheddar Savoury 2.0 0.0 Mature Cheese bread 5% Cheddar + cheese solution 02338 Cheese bread 30% Cheddar Toasted Buttery Sweet caramelised Milky/creamy
VERSATILITY OF CHEESE IN BAKERY
WORLD FLAVOURS USA Monteray Jack & chilli cornbread Turkey Feta & beef Pide Brazil Pao De Queijo Parmesan & tapioca Italy Pesto & Mozzarella Focaccia
SUMMARY AND CONCLUSIONS Cheese is a complex biochemical and microbiological food matrix It is dynamic in its sensory and biochemical properties It is a universally popular taste profile in food globally There are processing challenges associated with using cheese as an ingredient in bakery applications However, there are solutions which assist with intensifying and standardising cheese flavour in bakery applications also
@SynergyFlavours THANK YOU Ciarán Lynch Innovations Manager Synergy Flavours Synergy Flavours Ltd Hillbottom Road, Sands' Industrial Estate, High Wycombe, Bucks. HP12 4HJ +44 (0) 1494 492222