Utilization of Ras Cheese Sweet Whey, Acidic Cheese Whey and Permeate to Improve of Baladi Bread Properties | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 8, Issue 11, November 2017, Page 449-453 PDF (241.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2017.38954 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. M. Gaber1; A. S. Abd- El Satar2; I. M. I. Abdeen3 | ||||
| 1Department of Dairy Technology Research | ||||
| 2Department of Crop Technology | ||||
| 3Research Department of bread and dough Technology Research., Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| 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 | ||||
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