Effect of Adding Whey on the Chemical Properties and Sensory Qualities of a Loaf of Bread

Résumé fourni par la source

This study investigated the effect of using whey as a substitute for water during breadmaking on the chemical composition and sensory properties of the resulting bread. Five treatments of baladi bread were prepared by replacing the water added during kneading with whey at levels of 0%, 25%, 50%, 75%, and 100%; the 0% treatment served as the control. The chemical composition and sensory properties of the final product were evaluated. Significant differences were observed in the chemical composition. Protein content increased from 10.71% in the control to 11.40%, 11.95%, 12.61%, and 13.49% with increasing whey substitution, respectively. Fat content was 1.43%, 1.33%, 1.49%, 1.78%, and 2.02%, respectively, while moisture content was 36.15%, 36.50%, 36.65%, 36.71%, and 36.77%, respectively. Ash content was 1.24%, 1.31%, 1.44%, 1.64%, and 1.88%, respectively. No significant effect was observed on dietary fiber content. Total carbohydrate content was 47.45%, 46.37%, 45.36%, 44.07%, and 42.55%, respectively. Sensory evaluation on a nine-point hedonic scale showed significant differences among treatments in color, texture, and overall acceptability, whereas no significant differences were detected in taste or aroma. Thus, whey may be recommended as a substitute for water in breadmaking because it improves the nutritional value and selected sensory attributes of the final product.

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