Functionality of bread made with pasteurized whey and/or buttermilk
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chiriotti Editori
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The dairy by-products whey and buttermilk were pasteurized (74 degrees C 20 s) and used to replace water in white wheat bread-making at the following combinations: A: 100% water (control dough); 13: 50% whey + 50% water; C: 100% whey; D: 50% buttermilk + 50% water; E: 100% buttermilk. The effects of whey and buttermilk on dough properties, bread characteristics and mineral content of white wheat bread were investigated. The water absorption, stability time, development time and softening degree of the bread doughs in a Brabender farinograph improved (P < 0.05) as the whey and buttermilk addition increased resistance to extension (Rmax) and energy values (P < 0.05) in an extensograph compared to control dough. The greatest improvement in those values was obtained with 100% buttermilk replacement. Replacement of pasteurized whey and buttermilk at 50% and/or 100% resulted in a better sensory score than the control sample. No significant differences (P > 0.05) were recorded in bread volume and crumb firmness values between fresh control bread and breads containing whey and buttermilk. However, use of whey and buttermilk had a retarding effect on crumb firmness scores after a 72 h storage period. Replacement of water with whey and buttermilk in the bread recipe significantly (P < 0.05) increased macro (Na, K, Ca, Mg and P) and micro mineral (Zn, Mn, Cu and Fe) contents except for Na and Mn in sample B.
Açıklama
Anahtar Kelimeler
Buttermilk, Dough Properties, Mineral Content, Wheat Bread, Whey, Dairy Ingredients, Dough Rheology, Loaf
Kaynak
Italian Journal Of Food Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
18
Sayı
3
