EFFECT OF WHEY ON THE QUALITY OF BAGUETTE BREAD

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ABDI V.R.; SAHARI MOHAMMAD ALI; AHMADI NODOUSHAN M.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2003 | Volume:3 | Issue:13 Page(s): 15-26

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Information Journal Paper

Title

EFFECT OF WHEY ON THE QUALITY OF BAGUETTE BREAD

Author(s)

ABDI V.R. | SAHARI MOHAMMAD ALI | AHMADI NODOUSHAN M. | Issue Writer Certificate

Keywords

WHEYQ4

LOAFBREADQ4

BAGUETTEQ4

COMPRESSIBILITYQ4

CONSISTENCYQ4

ELASTICITYQ4

STALINGQ4

Abstract

WHEY can improve the quality and physico-chemical properties of bread and also delay its STALING. The effect of WHEY on loaf bread (Baguette) at four concentration of 20, 30, 40 and 50% of water volume generally required to make paste was compared with controlled sample (0%). The treated samples were examined by the viscoelastography test in three successive days (I, 2 and 3 days). The COMPRESSIBILITY, CONSISTENCY and ELASTICITY of final products were evaluated. The best COMPRESSIBILITY and CONSISTENCY was observed at 20% WHEY concentration. The best ELASTICITY after three days was observed at 20% WHEY concentration, as well. The greatest and best specific volume was observed at control followed by 20% WHEY concentration. By adding WHEY, the time for secondary and the final fermentation as well as baking time were decreased by 27, 25 and 36%, respectively, as compared with control. Considering the organoleptic properties and the taste panel, the samples containing WHEY were better than control sample, from the view point of adherence of crust, flavour and odour.

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