Sensory quality and chemical composition of wheat breads supplemented with fermented whey protein concentrate and whey permeate.

摘要

Effects of partial replacement of wheat flour with fermented whey protein concentrate (FWPC) and whey permeate (25, 50, 75 and 100%) were investigated on the sensory quality and chemical composition of bread. Sensory properties of bread samples supplemented with whey permeate were superior, but increases in FWPC levels to >50% caused significant decreases in sensory scores. Fat, protein, ash and moisture contents of bread increased with increasing levels of substitution, an effect that was more evident in FWPC fortified breads. Bread supplemented with 100% FWPC had higher moisture, protein, fat and ash contents than control and other samples.