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ACID whey concentrated by ultrafiltration a tool for modeling bread properties

Wronkowska, Małgorzata, Jadacka, Monika, Soral-Śmietana, Maria, Zander, Lidia, Dajnowiec, Fabian, Banaszczyk, Paweł, Jeliński, Tomasz, Szmatowicz, Beata
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.61 no.1 pp. 172-176
breads, calcium, color, dough, lactic acid, lactose, loaves, magnesium, mastication, minerals, models, odors, phosphorus, potassium, taste, ultrafiltration, wheat, whey, yeasts, zinc
Experimental dried acid whey concentrates obtained after ultrafiltration was used as a tool modeling properties of wheat or wheat-rye dough and breads. The changes in the technological properties and sensory parameters of dough and baking products were determined. A significant increase was observed in the yield of wheat breads under the influence of acid whey concentrate. In comparison to the control samples the volume of experimental bread loaves was decreased. The breads with concentrates were characterized by a statistically significant increase in contents of total minerals, lactose, lactic acid, calcium, magnesium, phosphorus, potassium and zinc contents. The dry acid whey positively affected on crust color, sweet and yeast odor, sweet, bitter and acidulous taste or mastication of experimental bread.