Effect of Whey Protein Concentrate and Buttermilk Powders on Rheological Properties of Dough and Bread Quality

Abstract

Whey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P < 0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC‐containing breads. Practical Applications Dairy by‐products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by‐products can be used for improvement of dough rheology. Usage of both dairy by‐products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

“…Note that the available literature refers to flour from Triticum aestivum L., and no data have been published to date on the effects of the addition of whey protein to semolina-based dough. The effect of OWP on the dough was revealed by the higher TPrMAX and mixing time values (Table 3) and the concomitant lowering of D450 values (Table 3), which indicated an increase of dough strength and dough stability as the OWP percentage increased, similarly to the findings reported by Madenci and Bilgiçli [23].…”

ACID whey concentrated by ultrafiltration a tool for modeling bread properties

“…Dairy ingredients are widely used in the baking industry because of their beneficial effect on the nutritional, organoleptic, and some functional properties of baking products (Kenny, Wehrle, Stanton, & Arendt, 2000). Higher taste, odor and overall acceptability scores for bread with whey protein concentrate powder and buttermilk powder compared to control samples was observed by Madenci and Bilgiçli (2014).…”

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

“…Besides nutritional value, WPC has desirable functional properties like emulsifying, foaming, gelling, water binding and viscosity development (Kinsella and Whitehead 1989). Higher scores of odor, taste and overall acceptability for bread with whey protein concentrate powder compared to control was observed by Madenci and Bilgiçli (2014). However information on the effect of protein concentrates and hydrolysates on bread quality is lacking in the literature.…”