Production of high quality loaf breads with using whey products

The present investigation was carried out on preparation and utilization of fermented whey protein concentrate (FWPC) and whey permeate (WP) in bread to improve its quality. FWPC and WP were prepared from whey obtained during Feta cheese making and were separately incorporated in bread at 0 (control), 25, 50, 75 and 100% instead of water (v/v) throughout dough preparation. Increasing of WP up to 50% increased volume and height and specific volume of loaves and thereafter slightly decreased. However, all breads supplemented with WP had higher volume and height as compared to control. Contradictory to WP, increasing the level of FWPC, except at level 25%, progressively decreased loaf volume and height. Bread samples containing 75 and 100% FWPC had significantly lower loaf volume, height and specific volume than control and other supplemented sample. The highest loaf volume (622 cc), loaf height (9.2 cm) and specific volume (4.46 cc/g) were recorded for breads containing 50% WP. Independent of whey type (WP or FWPC) and incorporation levels, baking loss of bread decreased significantly with WP or FWPC fortification compared to the control, indicating higher moisture retained in supplemented breads. The highest baking loss was related to control as 19.02%, while the lowest monitored for supplemented breads with 100% FWPC as 15.83%.

کلیدواژه ها:

Bread quality ، loaf volume ، baking loss ، specific volume