Title of article
Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties
Author/Authors
gaber, a. m. agriculture research center - food technology research institute - department of dairy technology research, Giza, Egypt , abd- el satar, a. s. agriculture research center - food technology research institute - department of crop technology, Giza, egypt , abdeen, i. m. i. agriculture research center - food technology research institute - research department of bread and dough technology research, Giza, egypt
From page
449
To page
453
Abstract
Whey and permeate are the two principal by–products during industry of milk products. These by-products have a good nutritional value-approaching half of the value of the nutritional value of milk. However, it is completely wasted. In this study, that by-product has been used to prepare Egyptian baladi bread using wheat flour (82% extraction) and replace water dough with Ras cheese sweet whey (RCSW) or Acidic cheese whey (ACW) or Milk Permeate (MP). The results indicated that replacement water dough with RCSW, ACW or MP improved all Physico-Chemical and sensory characteristics of experimental baladi bread. Compared to control, MP achieved the best product followed by RCSW then ACW. Statistically, bread characteristics improved with increasing replacement ratio.
Keywords
baladi bread , whey , permeate , Physico , Chemical , sensory characteristics
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Record number
2697388
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