Functionality of microencapsulated high-fat powders in wheat bread

The objective of this project was to evaluate the performance of microencap sulated high-fat powders in bread in comparison to commercial partially hyd rated vegetable fat. Breads with no added fat were used as a control. Powde rs with different encapsulating agents (caseinates or whey proteins), sugar s (sucrose or lactose) and fat [milkfat (AMF, Anhydrous Milk Fat) or vegeta ble fat blend] were produced under various processing conditions. Specific volume, volume yield, bake loss, colour and crumb structure were all determ ined on the baked breads. Crumb compression tests, crumb texture profile an alysis 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 pro perties varied significantly. WPC75-2 (WPC, Whey Protein Concentrate, low h omogenisation pressure, lactose) gave a similar specific volume to the comm ercial vegetable fat. Powders, which were produced with high homogenisation pressure, gave values of up to 20% lower. WPC75-1 (WPC, high homogenisatio n pressure, sucrose) gave a compression value 10% higher than Std-1, (no ad ded fat), while WPC75-1, NaCas-1 (NaCas, low homogenisation pressure, lacto se) and NaCas-2 (NaCas, low homogenisation pressure, sucrose) performed as well as the commercial fat standard. Scanning electron microscopy showed di fferences in structure between the standard bread, bread with commercial ve getable fat and the breads containing WPC75-1 and WPC75-2.