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Concentration of acidic whey and its functionality in French type bread
Article first published online: 9 AUG 2007
DOI: 10.1111/j.1471-0307.1998.tb02640.x
1471-0307/asset/cover.gif?v=1&s=6ea862aefb38f8e60199668eb6fae27cbb6dd031 "International Journal of Dairy Technology")
Additional Information
How to Cite
YOUSIF, A. K., ABOU-EISHEH, M. A., HUMAID, M. A. and AL-TABBA'A, M. J. (1998), Concentration of acidic whey and its functionality in French type bread. International Journal of Dairy Technology, 51: 72–76. doi: 10.1111/j.1471-0307.1998.tb02640.x
Publication History
- Issue published online: 9 AUG 2007
- Article first published online: 9 AUG 2007
- Abstract
- References
- Cited By
Two techniques, ie, the climbing film, natural circulation evaporator and the double jacketed open pan evaporator, were used to concentrate the acidic whey. The unconcentrated (raw) whey, as well as the concentrated whey, were characterized physicochemically and incorporated into a French type (Hamam) bread dough formula as water replacers to provide 1% whey solids. The stability and the mechanical tolerance index of the French type bread dough were improved by the addition of whey solids, as were both the external and internal characteristics of the bread. The addition of whey solids also had a retardation effect on bread staling, and extended its storability by two days.