Choosing a cheese with the correct melting properties is critical when formulating baked products. Using a Chihuahua or quesadilla cheese is ideal in formulations where you need stretch and flow. They are high in moisture but also have a high pH, which prevents melting.

Drier cheeses, such as Parmesan and Asiago, also work well. “These cheeses are very tasty and somewhat melt resistant, as they are low in moisture and high in salt, and are in a normal pH range of 5.1 to 5.3,” Sommer says.

Processed cheeses are easier to work with, as emulsifier salts are used to make them non-melting, Sommer notes. “It is much easier to control the melt and flow properties with heat in a processed cheese, than it is with natural cheese,” Sommer adds. “The use of the correct emulsifying salts can create a non-melting cheese for many applications.”

Bakers need to keep in mind, however, that when used as inclusions, natural cheeses tend to cut down on product shelf life unless quickly frozen after baking.

Long-term alternative

For products that require a longer shelf life or boost of flavor, lipid-based inclusions may be the answer. Lipids can intensify the flavor, color and aroma of products while enhancing texture, mouthfeel and appearance. Sensory Effects, Defiance, Ohio, produces a wide range of fat-based inclusions that can be used in breads, muffins, bagels, waffles, flatbreads and other products. Available in a range of sizes, the inclusions are coated flavor-delivery systems that melt at a prescribed temperature, infusing products with flavor and color. The inclusions disperse readily in dry blends and can be added to formulations without changing other baking parameters.

In the world of baking, ingredients that add flavor as well as function are becoming increasingly important. Consumers will continue to demand multitasking ingredients in their foods, ones that provide flavor, fiber, texture and optimum nutrition.

“The breads of the future will not only be required to offer functionality,” Harkins says, “they will also have to offer flavor galore.”