Influence of Some Dairy Powders on the Qualitative Parameters of Bread

Abstract

Bread, is one of the basic nutrients of Turkish people, is one of the first in providing energy, although it is rich in carbohydrate, and not sufficient in terms of protein, vitamins and minerals, it is suitable for enriching with natural additives. Dairy powder as skim milk powder, yogurt powder, buttermilk powder, colostrum powder, whey protein concentrate powder and lactose powder are obtained by spray drying of some dairy products. The target of this study is to enrich the bread samples with dairy powders and increase the usage of by-products in food systems. For this purpose, different dairy powder (skim milk powder (SMP), butter milk powder (BMP), yoghurt powder (YP), colostrum powder (CP), whey powder (WP) and lactose (L) were used in bread formulations (3%). AACC Method 10.10 was used in bread making with some modifications. Bread volume, weight, specific volume, texture, porosity, symmetry, firmness (after 24 and 72 hours), crust and crumb color properties of the breads and rheological properties (extensograph) of dough samples were investigated. Bread weight, volume, specific volume, texture, firmness (P<0.01), symmetry and porosity (P<0.05) values were statistically effected by the powder types. While the highest bread volume value was determined with CP, dairy powder addition gave lower bread volume values compared to control bread sample. Besides, CP addition gave desirable bread properties (darker crust color and softer crumb texture). According to rheological properties, the highest resistance to extension and energy values of dough samples was determined with YP addition, while CP addition gave the highest maximum extensibility values. As a consequence, dairy powder form could be used in bread formulations and further studies on dairy byproducts usage are recommended.