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

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

C H E E S E A N D D A I R Y I N B A K E R Y CARBERY GROUP GLOBAL REACH US UK • Flavours • Flavours • Extracts • Vanilla • Seasonings Heritage • Cuisine Pastes HAMILTON OHIO Ireland • Extracts and • Dairy Flavours Essences • Dairy Ingredients • Nutritional Ingredients Brazil Thailand • Flavours • Flavours

C H E E S E A N D D A I R Y I N B A K E R Y Glob lobal l new product la launches by fla flavour, bread and bread products, Min intel l 2017 CHEESE BREAD 3.00% 2.50% MARKET 2.00% 1.50% Cheese is the most popular 1.00% 0.50% flavour in bread & bread 0.00% product launches globally Mintel GNPD 2014-2017 Q1…

C H E E S E A N D D A I R Y I N B A K E R Y PRINCIPLES OF CHEESE-MAKING Three main ain prin rinciples in involved in in an any ch cheese-making process Dehydrating Deh Acid cidification Salt Salting 2 2 litr litres milk ilk 20 200g 0g ch cheese

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 OF CHEESE • 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 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF CHEESE - PROTEIN STRUCTURE Ren ennet is is add added and and Cas asein mic icelles s be become un unstable and and the hey star art Fat, water, lact lactose is is trapped with ithin the gel el to o ag aggr gregate to o for orm a a gel. el.

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 OF CHEESE Protein structure Advantage Disadvantage Stretch (e.g. Mozzarella) Phase Separation & Flowability

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 OF CHEESE Th The un unlocked fla flavou our po potential l of of 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 SENSORY, BIOCHEMICAL AND MICROBIOLOGICAL PROPERTIES Cheese microbiology

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 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 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

C H E E S E A N D D A I R Y I N B A K E R Y 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 SYNERGY YEAST EXTRACT – FLAVOUR DEVELOPMENT Whey Permeate Fermentation Autolysis Proteins Carbohydrates Nucleic acids Soluble, Poly- & Insoluble fibre & starch Peptides Amino acids Oligosaccharides particles AMP GMP CMP UMP Glutamine Glutamic acid IMP 15

C H E E S E A N D D A I R Y I N B A K E R Y SYNERGY CHEESE CONCENTRATE TECHNOLOGY Flavour formation pathways Milk Fat Breakdown Taste & Milk Protein Breakdown Aroma of Cheese Milk Sugar Breakdown

C H E E S E A N D D A I R Y I N B A K E R Y SYNERGY CHEESE CONCENTRATE TECHNOLOGY Factors affecting accelerated ripening • Moisture • Mixing • Temperature • Enzyme Level • Culture Level

C H E E S E A N D D A I R Y I N B A K E R Y CUSTOMISED CHEESE TASTE FOR BAKERY Synergy lactic yeast extracts Cheese solutions for bakery Synergy Synergy cheese natural concentrates flavours

C H E E S E A N D D A I R Y I N B A K E R Y CUSTOMISED CHEESE TASTE FOR BAKERY – PRODUCT EXAMPLE Bread 10.0 Overall flavour Acidic 8.0 intensity 6.0 Cheese bread 5% Cheddar 4.0 2.0 Savoury Mature Cheese bread 5% Cheddar + 0.0 cheese solution 02338 Cheese bread 30% Cheddar Toasted Buttery Sweet Milky/creamy caramelised

C H E E S E A N D D A I R Y I N B A K E R Y 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 USA Turkey Monteray Jack & Feta & beef Pide chilli cornbread Brazil Italy Pao De Queijo Pesto & Mozzarella Parmesan & tapioca Focaccia

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