Making the Best of Cheese and Dairy in Bakery Products Ciarn Lynch, - - PowerPoint PPT Presentation

Making the Best of Cheese and Dairy in Bakery Products

Ciarán Lynch, Innovations Manager, Synergy Flavours BSB Spring Conference

26th April 2017

PRESENTATION OVERVIEW

C H E E S E A N D D A I R Y I N B A K E R Y

• 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

C H E E S E A N D D A I R Y I N B A K E R Y

US

• Flavours
• Vanilla

Heritage

Brazil

• Flavours

UK

• Flavours
• Extracts
• Seasonings
• Cuisine Pastes

Ireland

• Dairy Flavours
• Dairy Ingredients
• Nutritional

Ingredients

Thailand

• Flavours

HAMILTON OHIO

• Extracts and

Essences

CHEESE BREAD MARKET

0.00% 0.50% 1.00% 1.50% 2.00% 2.50% 3.00% C H E E S E A N D D A I R Y I N B A K E R Y

Cheese is the most popular flavour in bread & bread product launches globally

Mintel GNPD 2014-2017

Q1…

Glob lobal l new product la launches by fla flavour, bread and bread products, Min intel l 2017

PRINCIPLES OF CHEESE-MAKING

C H E E S E A N D D A I R Y I N B A K E R Y

Deh Dehydrating Acid cidification Salt Salting

Three main ain prin rinciples in involved in in an any ch cheese-making process 2 2 litr litres milk ilk 20 200g 0g ch cheese

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE

C H E E S E A N D D A I R Y I N B A K E R Y

• Protein structure and aggregation
• The un-locked flavour potential of cheese
• Cheese microbiology
• Cheese formatting
• Variability in cheese taste

C H E E S E A N D D A I R Y I N B A K E R Y

Ren ennet is is add added and and Cas asein mic icelles s be become un unstable and and the hey star art to

• ag

aggr gregate to

• for
• rm a

a gel. el. Fat, water, lact lactose is is trapped with ithin the gel el

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE - PROTEIN STRUCTURE

C H E E S E A N D D A I R Y I N B A K E R Y

Disadvantage Phase Separation & Flowability Advantage Stretch (e.g. Mozzarella)

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE

Protein structure

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE

Th The un unlocked fla flavou

• ur po

potential l of

• f ch

cheese se

• 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

C H E E S E A N D D A I R Y I N B A K E R Y

C H E E S E A N D D A I R Y I N B A K E R Y

Cheese microbiology

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES

Cheese formatting

C H E E S E A N D D A I R Y I N B A K E R Y

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES

Variability in cheese taste – originating from variation in composition

C H E E S E A N D D A I R Y I N B A K E R Y

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES

C H E E S E A N D D A I R Y I N B A K E R Y

Given the properties of cheese just described, how can we optimise the taste performance of cheese in bakery applications ?

SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES

Synergy yeast extract technology Synergy cheese concentrate technology

Cheese flavour solutions for bakery applications

SYNERGY YEAST EXTRACT – YEAST PROPAGATION

C H E E S E A N D D A I R Y I N B A K E R Y

Whey Permeate Fermentation Autolysis Nucleic acids AMP IMP CMP UMP GMP Carbohydrates Proteins Peptides Glutamic acid Glutamine Insoluble fibre & starch particles Amino acids Soluble, Poly- & Oligosaccharides

SYNERGY YEAST EXTRACT – FLAVOUR DEVELOPMENT

C H E E S E A N D D A I R Y I N B A K E R Y

15

SYNERGY CHEESE CONCENTRATE TECHNOLOGY

C H E E S E A N D D A I R Y I N B A K E R Y

Flavour formation pathways

Taste & Aroma of Cheese

Milk Fat Breakdown Milk Protein Breakdown Milk Sugar Breakdown

SYNERGY CHEESE CONCENTRATE TECHNOLOGY

C H E E S E A N D D A I R Y I N B A K E R Y

• Moisture
• Mixing
• Temperature
• Enzyme Level
• Culture Level

Factors affecting accelerated ripening

CUSTOMISED CHEESE TASTE FOR BAKERY

C H E E S E A N D D A I R Y I N B A K E R Y

Cheese solutions for bakery

Synergy lactic yeast extracts

Synergy natural flavours

Synergy cheese concentrates

CUSTOMISED CHEESE TASTE FOR BAKERY – PRODUCT EXAMPLE

C H E E S E A N D D A I R Y I N B A K E R Y

0.0 2.0 4.0 6.0 8.0 10.0

Bread Acidic Mature Buttery Milky/creamy Sweet caramelised Toasted Savoury Overall flavour intensity Cheese bread 5% Cheddar Cheese bread 5% Cheddar + cheese solution 02338 Cheese bread 30% Cheddar

VERSATILITY OF CHEESE IN BAKERY

C H E E S E A N D D A I R Y I N B A K E R Y

WORLD FLAVOURS

C H E E S E A N D D A I R Y I N B A K E R Y

USA Monteray Jack & chilli cornbread Brazil Pao De Queijo Parmesan & tapioca Turkey Feta & beef Pide Italy Pesto & Mozzarella Focaccia

SUMMARY AND CONCLUSIONS

C H E E S E A N D D A I R Y I N B A K E R Y

• 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

THANK YOU

Ciar iarán Lyn ynch Innovations Manager Synergy Flavours

Syn ynergy Fl Flavours Ltd Hillbottom Road, Sands' Industrial Estate, High Wycombe, Bucks. HP12 4HJ +44 (0) 1494 492222

@SynergyFlavours