Abstract
The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.
Highlights
In recent years, along with identifying the quality of the product which will mostly satisfy consumer’s needs, the challenge for bakers was to use their knowledge about the local raw materials and processing methods to achieve the required quality
The replacement of water with milk led to a significant (p < 0.001) increase of storage and loss moduli compared to the control, except for M1—the sample with the lowest replacement level (Figure 1a), whereas a significant (p < 0.001) decrease of the G0 and G00 values at 10 Hz with a percentage increase from 12.5 to 50% was found when acid whey replaced water (Figure 1b)
The replacement of water with milk led to a significant (p < 0.001) increase of storage and loss moduli compared to the control, except for M1—the sample with the lowest replacement level (Figure 1a), whereas a significant (p < 0.001) decrease of the G′ and G′′ values at 10
Summary
Along with identifying the quality of the product which will mostly satisfy consumer’s needs, the challenge for bakers was to use their knowledge about the local raw materials and processing methods to achieve the required quality. Many different types of breads have been made, and new varieties continue to be developed in order to satisfy consumer demands. The addition of dairy ingredients in bread-making results in bread specialties’ (e.g., buns) development, with an enhanced quality due to their chemical composition [1,2]. Milk and acid whey are considered accessible from an economical point of view, especially in some countries where these dairy ingredients are available at low costs [3,4], which means that they are used extensively in bakery products. The use of liquid whey or milk in bread manufacture will be beneficial for the bakery industry considering their functional properties [5] and will have a positive impact on consumers’ health. Milk proteins have a high biological value and an increased metabolization rate (96%), being composed of casein, albumins and
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
