Effects of water substitution with fresh liquid whey in bread production
2018
Cvetojević, Ivana | Vukić, Milan (https://orcid.org/0000-0002-1699-2433) | Ivanović, Marko | Mastilović, Jasna (https://orcid.org/0000-0002-0921-8642) | Kevrešan, Žarko
Whey is nutritionally valuable by-product of milk processing containing around 50% of initial milk dry matter including lactose, whey protein, minerals and B group vitamins. Addition of whey to wheat dough affects nutritional value of bakery products, dough processing properties and sensory properties of the final bakery products. The aim of present investigation was to analyse the effects of liquid whey on wheat dough rheological properties, bread quality and shelf life. Liquid whey was used as a substitute for water in dough mixing process with different proportions of water substituted with whey. With increase of substitution rate water absorption slightly increased. Extensograph energy, due to sharp increase of dough resistance significantly increased. Significant increase of amylograph maximal viscosity was also recorded. Substitution of water with whey resulted in slight alteration of bread crust and crumb colour with slightly decreased lightness (L*) and slightly increased intensity of red tone (a*) in bread crumb and increased of intensity of both yellow (b*) and red (a*) tones of bread crust. Fresh bread (4 h after baking) in which water was substituted with whey was characterized with higher hardness values but increasing of crumb hardness during 48 h of bread shelf life was less pronounced indicating that application of liquid whey as a substitute for water in bread production would not only improve bread nutritive profile but also slow down the bread staling process.
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