ISSN:
1745-4549
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A number of commercial whey products were evaluated at the 4% (flour basis) level, using a straight dough pup loaf baking procedure. The loaf volume and crumb texture of the breads were compared to controls maak with and without nonfat dried milk (NFDM). Untreated sweet whey produced poor quality bread, but demineralized whey, whey protein concentrates, and a blend of whey plus NFDM plus soy flour gave loaf volumes and crumb grains equal to the NFDM controls. Potassium bromate requirements increased as the protein content of the whey product increased. Lactose is more concentrated in whey than in NFDM, but lactose concentration does not appear to cause the loaf depression. Contrary to literature reports with an acid whey, use of 0.2% diammonium phosphate (flour basis) alone does not totally replace NFDM in terms of both loaf volume and crumb struclure. However; diammoniumphosphate can correct for most of the suppressant activity of sweet whey. A correlation was found between the ash to protein ratio and baking performance of products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4549.1983.tb00823.x
