Asian Journal Of Dairy and Food Research
Publish
your articles with us

Quick Facts



Payment Options

payment portals

Click here to pay directly

Effect of incorporation of Paneer whey on dough characteristics and organoleptic attributes of milk bread

Aditi Kakan, Sudhakar Changade and Santosh Chopde1*

Department of Dairy Technology, College of Dairy Technology, Warud (Pusad)-445 204, India.

santosh.der@gmail.com

Page Range:
143-148
Article ID:
DR-1002
Online Published:
26-03-2016
Abstract

Study was conducted to assess the effect of substitution of water with paneer whey in bread making on the dough characteristics and organoleptic attributes of milk bread. Water was substituted with paneer whey in four different percentages .i.e. 25%, 50%, 75% and 100%. The dough development time and dough stiffness were increased with increase in the level of incorporation of paneer whey. The means of sensory scores of milk breads ranged between 84.18 ± 2.09 and 86.83 ± 2.57. Sensory scores of milk bread sample supplemented with paneer whey and control sample were statistically non-significant at 5% level of significance indicating that paneer whey can be used effectively for replacing water in the production of milk bread.

Keywords
Dough characteristics, Milk bread, Paneer whey, Organoleptic attributes of bread.
References
  1. AACC. (2000). Approved Methods of American Association of Cereal Chemists. The American Association of Cereal Chemists. Inc. St. Paul, Minnesota, USA.
  2. AOAC. (1980). Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C, USA.
  3. Asghar, A., Anjum, F.M., Allen, J.C., Daubert, C.R. and Rasool, G. (2009). Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough. Food Hydrocolloids 23:1687-1692.
  4. Bohn, L.J., Bailey, C.H. (1937). Effect of fermentation of certain ingredients and proteases upon the physical properties of flour doughs. Cereal Chem. 14:335.
  5. Collado-Fernandez, M. (2003). “Dough fermentation,” in Encyclopaedia of Food Sciences and Nutrition. AcademicPress. Elsevier Science. 2nd edi.: 647–654.
  6. Demirel, B., Yenigun., Onay, O. T. (2005). Anaerobic treatment of Dairy Wastewater. A review. Process Biochem. 4: 2583.
  7. Gawali, A. H. (1994). Studies on preparation of bread using skim milk powder and whey. B. Tech (Food Sci.) Thesis submitted to Marathwada Agricultural University, Parbhani.
  8. Ghaly, A. E., Kamal, M. .A. (2004). Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction. Water Research. 38 : 631-644.
  9. Giannou, V., Tzia, C. (2007). Frozen dough bread: quality and textural behavior during prolonged storage prediction of final product characteristics. Journal of Food Engineering. 79: 929 934.
  10. Gye, E.J., Uettel, H. E., Pallansch, M. J. (1968). Effect of hydrogen peroxide treatment of skim milk for sponge bread making. Cereal Science Today. 13:22-24.
  11. Hudson, H. M., Daubert, C. R., Foegeding, E.A. (2000). Rheological and physical properties of derivatized whey protein isolate powders. J. Agric. Food Chem. 48: 3112-3119.
  12. I. S. 1155. (1968). Specifications for Wheat Atta.
  13. ISI. (1981). Handbook of Food Analysis, Part XI: Dairy products. Indian Standards Institution, New Delhi. 
  14. Karolini-Skaradziñska, Z., Bihuniak, P., Piotrowska, E., Wdowik, L. (2010). Properties of dough and qualitative characteristics of wheat bread with addition of inulin. Pol. J. Food Nutr. Sci.. 57:267-270.
  15. Kaur, K., Singh, N., Singh, H. (2002). Studies on the effect of skim milk powder, sprouted wheat flour and pH on rheological and baking properties of flour. International Journal of Food Properties. 5: 13-24.
  16. Ling, R.S., Hoseney, R. C., Finney, P. L. (1977). Non fat dry milk fractions in brad making: Effect on oxidation requirement. Cereal Chem. 54:388-396.
  17. Maloma, S. A., Eleminmi, A. F., Fashkin, J. B. (2011). Chemical Composition, rheological properties and bread making potentials of composite flours from bread making breadfruit, bread nut and wheat. African J. of Food Sci. 5: 400-410.
  18. Misra, A.K. (2008). Whey Management in Dairying. Dairy Year Book.
  19. Goyal, N. and Gandhi, D. (2009). Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink. World Journal of Dairy & Food Sciences. 4: 70-72. 
  20. Rantamaki, P., Tossavainen, O., Outinen, M., Tupasel, T., Koskinen, P. (2006). Food applications of the whey protein fractions produced in pilot scale processes. I. Bread. Milchwissenschaft. 61: 65-68. 
  21. Rao, R. (2005). Dough on the rise, Modern Food Processing. 1: 30. 
  22. Shrivastava, A. K. and Rao, P. H. (1993). Effect of using different sources of milk products on the quality of bread. Journal of food science and technology- Mysore. 30: 109-113.
  23. Snedecor, G. W. and Cochran, W. G. (1994). Statistical methods. 8th Ed. The lowa State University Press, Ames, Lowa.
     
Global footprints


© 2015 ARCC JOURNALS. All Rights Reserved. Powered By ARCC JOURNALS