Lactosan

Project title:

Exploring the Impact of Adding Cheese Powders on Bread Baking Properties: Flavor, Texture, and Functionality

Main subject area:
Lactosan is one of the global leaders in the production of high-quality cheese powders. This study aims to investigate how incorporating cheese powders affects the key properties of bread, from dough preparation to final product quality. Cheese powders are versatile ingredients known for enhancing flavour, texture, and nutritional value. Their application in bread formulations, however, requires a detailed understanding of their functional and sensory impacts.

Project description:
Cheese powders are commonly used in various food products for their intense flavor, ease of incorporation, and long shelf life. However, their effect on bread properties is not fully understood. Bread, being a complex product in terms of dough behavior and baking dynamics, can be significantly influenced by the addition of cheese powders. The presence of milk solids, fats, proteins, and salts in cheese powders may alter dough hydration, gluten network formation, fermentation dynamics, and the overall appearance and texture of the bread. Understanding these effects can help develop optimized formulations that balance flavor enhancement with desirable baking outcomes, paving the way for novel bread products with distinctive profiles.

The project explores how different types and concentrations of cheese powders influence dough characteristics, such as hydration, elasticity, and fermentation. It examines baking performance by analyzing loaf volume, crust development, and crumb structure. Additionally, the study evaluates sensory attributes like taste, aroma, and texture, alongside the nutritional enhancements contributed by cheese powders.

Which category does this project fall into? 

Company supervisors: Head of R&D Department, Ida Faarbæk Lauridsen & Head of Innovation Department, Alireza Naseri.                                                                          

Physical location of the project: Lactosan (5750 – Ringe)