ACID whey concentrated by ultrafiltration a tool for modeling bread properties

Autor:	Małgorzata Wronkowska, Monika Jadacka, Beata Szmatowicz, F. Dajnowiec, Maria Soral-Śmietana, L. Zander, Tomasz Jeliński, P. Banaszczyk
Rok vydání:	2015
Předmět:	Taste Chemistry Magnesium Potassium Phosphorus digestive oral and skin physiology Ultrafiltration food and beverages chemistry.chemical_element Zinc Lactic acid chemistry.chemical_compound Food science Lactose Food Science
Zdroj:	LWT - Food Science and Technology. 61:172-176
ISSN:	0023-6438
Popis:	Experimental dried acid whey concentrates obtained after ultrafiltration was used as a tool modeling properties of wheat or wheat-rye dough and breads. The changes in the technological properties and sensory parameters of dough and baking products were determined. A significant increase was observed in the yield of wheat breads under the influence of acid whey concentrate. In comparison to the control samples the volume of experimental bread loaves was decreased. The breads with concentrates were characterized by a statistically significant increase in contents of total minerals, lactose, lactic acid, calcium, magnesium, phosphorus, potassium and zinc contents. The dry acid whey positively affected on crust color, sweet and yeast odor, sweet, bitter and acidulous taste or mastication of experimental bread.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8762f72c33f7b7e8c58974ab82c81ae6 https://doi.org/10.1016/j.lwt.2014.11.019 Zobrazit plný text záznamu Full Text from ScienceDirect