Functionality of bread made with pasteurized whey and/or buttermilk

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dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.contributor.authorBilgin, B.
dc.contributor.authorDaglioglu, O.
dc.contributor.authorKonyali, M.
dc.date.accessioned2024-06-12T10:55:27Z
dc.date.available2024-06-12T10:55:27Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage286en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-33751357736en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage277en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19422
dc.identifier.volume18en_US
dc.identifier.wosWOS:000242194300003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChiriotti Editorien_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectButtermilken_US
dc.subjectDough Propertiesen_US
dc.subjectMineral Contenten_US
dc.subjectWheat Breaden_US
dc.subjectWheyen_US
dc.subjectDairy Ingredientsen_US
dc.subjectDough Rheologyen_US
dc.subjectLoafen_US
dc.titleFunctionality of bread made with pasteurized whey and/or buttermilken_US
dc.typeArticleen_US

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