ABSTRACTHydrolyzed whey permeate syrups (HWPS) prepared by various treatments were incorporated at 6 flour basis as a substitute for sucrose in a typical white pan bread formulation. Results indicated that there were little significant differences in the yeast fermentation rate, proof time, and bread quality among doughs formulated with sucrose (control) and HWPS. Demineralized 75 HWPS produced good functional qualities of dough and yielded bread equal to or better than the control. The 50 and 95 HWPS had some adverse effects on the handling characteristics of the doughs. Breads made with demineralized 50 and 95 HWPS were firmer than the control. The 50 HWPS breads showed darker crust colors, whether HWPS was or was not demineralized.
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