Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough

Dairy ingredients are added to bakery products to increase nutritional and functional properties. Sodium caseinate (SC) and whey protein concentrate ( WPC) were incorporated into frozen dough. WPC was subjected to heat treatme nt (WPCHT) to eliminate undesirable weakening of the gluten network. 2% SC or 4% SC decreased proof time, increased loaf volume, and improved texture. Effects of adding 4% SC on baking quality were similar to adding ascorbic acid (AA) and diacetyl tartaric acid esters of monoglycerides (DATEM). WPC increased proof time, decreased volume, and negatively affected texture. He at treatment of WPC improved baking performance. Bread with WPCHT had volum e similar to that of the control without dairy ingredients. Adding 4% SC de creased resistance to extension (R-5cm measured with the extensigraph), whi le adding 4% WPC increased extensibility. Dynamic oscillation testing deter mined the effects of the ingredients on fundamental rheological properties. WPC decreased storage modulus (G ') and loss modulus (G "), while heat tre atment of WPC increased G ' and G ". Confocal laser scanning microscopy (CL SM) showed that milk proteins affect frozen dough ultrastructure. Frozen do ughs with SC had an enhanced gluten network compared with the control. whil e untreated WPC appeared to interfere with the gluten network.