In:
Academic Perspective Procedia, Academic Perspective, Vol. 1, No. 1 ( 2018-11-9), p. 148-157
Abstract:
Algeria imports more than half of her needs for milk and cereals. Faced with this situation, she must now think of finding a way to reduce this dependence by replacing cow & apos;s milk, in part, with another commodity abundant in the world and cheaper. In this work we used whey powder in bread making. The results showed that 71.5% of tasters found that PA bread (100% whey) was extremely pleasant and gave it a score of 9/9. The breads obtained have optimal characteristics with a beautiful appearance including a good appearance, regular shape and a smooth crust. The interior is also pleasant, with a very supple crease, little elastic, non-sticky and easy tearing. These good rheological characteristics are the result of a good balance between elasticity and extensibility. The whey breads have kept a good quality (organoleptic and microbiological) after 7 days of storage at 6 & amp;ordm;C in plastic packaging.
Type of Medium:
Online Resource
ISSN:
2667-5862
DOI:
10.33793/acperpro.01
DOI:
10.33793/acperpro.01.01
DOI:
10.33793/acperpro.01.01.32
Language:
English
Publisher:
Academic Perspective
Publication Date:
2018
Bookmarklink