101 Hydrolysed casein as a functional dairy ingredient in bakery products.

C. Stanton (1), H. Slattery (1), P. CROWLEY (2,3), D. Chapman (2), and E. K. Arendt (2). (1) Teagasc, Dairy Products Centre, Moorepark, Fermoy, Co. Cork, Ireland; (2) Department of Food Science and Technology, (3) National Food Biotechnology Centre, University College Cork, National University of Ireland.

Enzymatic hydrolysis of proteins may lead to improved functional properties compared with the intact protein. A milk protein hydrolysate was developed and evaluated for suitability for incorporation into cereal products. Sodium caseinate was hydrolysed to a limited degree (1% DH) with the commercial enzyme Neutrase from Bacillus subtilis (Novo Nordisk) at optimum temperature and pH for the enzyme. The resulting hydrolysate was characterised extensively for physicochemical and such functional properties as emulsification, foaming/whipping and water binding capacity, which are important criteria with respect to baking applications. The casein hydrolysate exhibited some functional properties indicating that it may be a useful functional dairy ingredient in dough and baked products. Bread was produced to a standard procedure, and the casein hydrolysate was incorporated at 1% and 4% w/w (flour basis), while control batches were produced without hydrolysate and with unhydrolysed sodium caseinate (also at 1% and 4% w/w). All bread batches were evaluated using standard baking tests, texture analysis and crumb grain image analysis. Loaf volume and texture values were negatively affected by the hydrolysate at 1% and 4%. The dough containing the hydrolysate at 4% w/w exhibited reduced water loss during baking and bread yield (g product/100 g flour) was increased compared with the control containing no hydrolysate. In addition, a significantly finer crumb structure was obtained in the bread produced with this hydrolysate.