Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread

Autor:	Sudhakar Changade, Aditi Kakan, Santosh Chopde
Rok vydání:	2016
Předmět:	animal structures digestive oral and skin physiology Organoleptic food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Milk bread fluids and secretions 0404 agricultural biotechnology Food science Control sample Bread making Mathematics
Zdroj:	Asian Journal of Dairy and Food Research.
ISSN:	0976-0563 0971-4456
DOI:	10.18805/ajdfr.v0iof.9615
Popis:	Study was conducted to assess the effect of substitution of water with paneer whey in bread making on the dough characteristics and organoleptic attributes of milk bread. Water was substituted with paneer whey in four different percentages .i.e. 25%, 50%, 75% and 100%. The dough development time and dough stiffness were increased with increase in the level of incorporation of paneer whey. The means of sensory scores of milk breads ranged between 84.18 ± 2.09 and 86.83 ± 2.57. Sensory scores of milk bread sample supplemented with paneer whey and control sample were statistically non-significant at 5% level of significance indicating that paneer whey can be used effectively for replacing water in the production of milk bread.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1cd66377e9732499754ed2d2d4f4ddbc https://doi.org/10.18805/ajdfr.v0iof.9615 Zobrazit plný text záznamu