Preparation of modified whey, useful as antistaling additive in bread, comprises removal of lactose then enzymatic hydrolysis of protein

摘要

Preparation of modified whey (A) comprises removal of lactose; hydrolysis with lactase; treatment with a calcium scavanger; enzymatic hydrolysis of protein then inactivation of all enzymes. Preparation of modified whey comprises: (a) removal of lactose by evaporation to crystallize lactose, leaving a whey concentrate of 55-70% dry matter; (b) hydrolysis of the concentrate with lactase, preferably at pH 3-7 and not over 40 deg C, to reduce lactose content to 10-50% of its initial value; (c) pretreatment of proteins with a calcium scavenger (I), while hot and at essentially neutral pH; (d) hydrolysis, with heating, of the pretreated proteins in presence of at least one each of endopeptidase and exopeptidase, also of an agent (II) that can cleave disulfide bonds, to give a product with total protein content at most 80% of protein content initially; and (e) inactivation of all enzymes in the product. Independent claims are also included for the following: (1) (A) produced by the new method; and (2) Industrial baked goods containing 0.1-0.6 weight% (wt%) (A) on the flour.