Utilisation of concentrated whey in the production of multigrain bread: optimisation of solid levels in concentrated whey and temperatures of baking

Paul S., . and Kulkarni S., . and Rao K. J., . Utilisation of concentrated whey in the production of multigrain bread: optimisation of solid levels in concentrated whey and temperatures of baking. pp. 599-606. ISSN 2231-7546

An attempt was made to utilise paneer whey a major by-product of the dairy industry as a diluent in the production of multigrain bread. The paneer whey having a TS content of about 6 was concentrated to three levels: 15 20 and 25 TS and was used to fully replace water in the dough formulation containing wheat flour supplemented with 5 each of sorghum oats flaxseed and maize flour; 3 yeast 2 salt 10 sugar and 15 oil (all on flour basis). The dough samples made by incorporating the different levels of whey were baked at three different temperatures: 160 185 and 210C and the effect of the incorporation of whey as well as the baking temperatures on the sensory and textural attributes and crust colour of the bread was studied in a single experimental model. Based on the overall acceptability scores it was observed that the use of 15TS whey as diluent resulted in multigrain bread with the highest acceptability. The rheological studies indicated increasing trends in hardness and SRT and decreasing trends in cohesiveness and springiness with increasing TS whey. The crust colour measured by reflectance values indicated an increase in darkness with increasing TS whey and baking temperature. The mean overall acceptability scores indicated that 185C was the best baking temperature. The hardness of the bread increased with increasing baking temperature and the springiness was maximum at 185C. Therefore it was henceforth recommended to use concentrated whey having 15TS as diluent in the dough of multigrain bread and 185C baking temperature.

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Abstract

An attempt was made to utilise paneer whey a major by-product of the dairy industry as a diluent in the production of multigrain bread. The paneer whey having a TS content of about 6 was concentrated to three levels: 15 20 and 25 TS and was used to fully replace water in the dough formulation containing wheat flour supplemented with 5 each of sorghum oats flaxseed and maize flour; 3 yeast 2 salt 10 sugar and 15 oil (all on flour basis). The dough samples made by incorporating the different levels of whey were baked at three different temperatures: 160 185 and 210C and the effect of the incorporation of whey as well as the baking temperatures on the sensory and textural attributes and crust colour of the bread was studied in a single experimental model. Based on the overall acceptability scores it was observed that the use of 15TS whey as diluent resulted in multigrain bread with the highest acceptability. The rheological studies indicated increasing trends in hardness and SRT and decreasing trends in cohesiveness and springiness with increasing TS whey. The crust colour measured by reflectance values indicated an increase in darkness with increasing TS whey and baking temperature. The mean overall acceptability scores indicated that 185C was the best baking temperature. The hardness of the bread increased with increasing baking temperature and the springiness was maximum at 185C. Therefore it was henceforth recommended to use concentrated whey having 15TS as diluent in the dough of multigrain bread and 185C baking temperature.

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Item Type:	Article
AGROVOC Term:	Bread
AGROVOC Term:	Bakery products
AGROVOC Term:	Food production
AGROVOC Term:	Whey
AGROVOC Term:	Dairy byproducts
AGROVOC Term:	Doughs
AGROVOC Term:	Formulations
AGROVOC Term:	Temperature
AGROVOC Term:	Acceptability
AGROVOC Term:	Taste (sensation)
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8087

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