Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality |
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Authors: | S Kenny K Wehrle C Stanton Elke K Arendt |
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Affiliation: | (1) Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ie, IE;(2) Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, IE |
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Abstract: | Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used
whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology
and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed
casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both
ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated
highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume
and decreased dough height measured with the rheofermentometer.
Received: 6 April 1999 / Revised version: 13 July 1999 |
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Keywords: | Wheat Dough Bread Sodium caseinate Casein hydrolysate |
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