Milk components in whey preparations - characteristics and utilization
2006
Smietana, Z. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Dairy Science and Quality Management) | Soral-Smietana, M. (Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research, Div. of Food Science), E-mail: [email protected]
The aim of this research was to identify properties obtained in the industrial liquid whey preparation of milk components (WPMC) and utilization of its natural water phase as a component of wheat dough. The main principles were that the use of the whey preparation will limit the amount of the technological water as a result of inclusion of this whey water phase and that the elimination or reduction of salt added during wheat dough formation will be possible. It was established that the acceptance of a slight salty taste in bakery products (rolls or bread) is possible by the addition of WPMC using both types of wheat flour (type 500 or type 750) except for the technological salt in the dough formation process. Wheat products with WPMC had a tendency to form the crumb characterized with small porosity and diminished volume. It was clearly noticed that incorporation of lactose doubled the content of disaccharides in crumb of experimental products. That phenomenon affords the opportunity for lactose supply as a substrate for the intestinal microflora both for children and adults. The participation of WPMC preparation, with the exception of technological salt, influenced changes in the proportion of individual elements, especially the proportion between sodium and potassium which accounted for 1:4, compared to the control sample where it was 3:1. The content of calcium and magnesium, whose active transport in a human body may proceed with hydrolysed lactose, could be increased significantly
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