Abstract
ABSTRACTThe effects of five levels of acid whey, a Torula yeast product and low fat processed American cheese on the flavor of bread were evaluated by an experienced sensory panel. From these data, response surface contour plots were drawn, and a formula was indentified which resulted in a bread with characteristics that were liked by 50 individuals 65 years of age or older. This formula. increased the calcium, thiamin and riboflavin content by 1.2, 2.0 and 1.2 times, respectively, over that of the best‐liked commercial bread.
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