Abstract
As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtained.
Highlights
Bakery products are staple foods, widely consumed in large quantities worldwide, with an important role in human nutrition [1]
It is clearly observed that the Yg and curd cheese (Cc) have different impacts on dough extension properties, most probably due to the different nature and structure of the proteins added—acid precipitated caseins from
From the results of this work, it can be stated that all incorporations of the Yg resulted in good bread quality properties, and no significant adverse effect on texture and aging bread kinetics was
Summary
Bakery products are staple foods, widely consumed in large quantities worldwide, with an important role in human nutrition [1]. Due to the increased awareness of health issues, the bakery industry is moving to provide functional and healthy foods, mainly via fortification with satiating and active ingredients, such as proteins, fibres, minerals, vitamins, and bioactive peptides [2] in response to an increasingly demanding consumer. The incorporation of ingredients that exhibit functional properties, in addition to traditional nutrients, is an interesting alternative to the development of innovative bakery foods. Nutritional benefits of dairy products (DP) include increasing the amount of minerals with good assimilability (mainly Ca and P), vitamins (A and B12), protein, and essential amino acids (lysine, methionine, and tryptophan). Technology benefits may be considered and can include improvement of dough handling properties and bread quality (flavour, crumb structure, and texture)
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