EFFECT OF WHEY PROTEIN CONCENTRATE AND BUTTERMILK POWDERS ON RHEOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY

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dc.contributor.authorMadenci, A. Busra
dc.contributor.authorBilgicli, Nermin
dc.date.accessioned2024-02-23T14:24:29Z
dc.date.available2024-02-23T14:24:29Z
dc.date.issued2014
dc.departmentNEÜen_US
dc.description.abstractWhey protein concentrate powder (WPC) and buttermilk powder (BP) were used in leavened and unleavened flat bread dough at different levels (0, 4 and 8%). The effects of WPC and BP on dough rheology were evaluated with farinogram and extensogram parameters. Some physical, chemical and sensory properties of breads were also studied. Generally, WPC and BP addition improved dough properties in terms of dough stability, resistance to extension and maximum resistance values. Protein content of the flat breads increased up to 14.6% with WPC usage. Significant (P<0.05) increments were also observed in ash and mineral (Ca, K, Mg and P) contents of the leavened/unleavened flat bread with utilization of 8% WPC or BP. WPC at 8% level gave more yellowness (b*) on leavened flat bread surface compared with other leavened/unleavened flat breads. As a result of sensory analysis, leavened/unleavened flat bread containing BP has achieved higher taste, odor and overall acceptability scores than control and WPC-containing breads. Practical ApplicationsDairy by-products are used in the food industry to improve nutritional, functional and sensory properties of different products. WPC and BP as dairy by-products can be used for improvement of dough rheology. Usage of both dairy by-products can be recommended for enrichment of leavened/unleavened flat breads in terms of mineral and protein content. Sensory properties of breads can be improved with BP usage in flat bread formulation.en_US
dc.identifier.doi10.1111/jfq.12077
dc.identifier.endpage124en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84898899710en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage117en_US
dc.identifier.urihttps://doi.org/10.1111/jfq.12077
dc.identifier.urihttps://hdl.handle.net/20.500.12452/13953
dc.identifier.volume37en_US
dc.identifier.wosWOS:000334367100005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal Of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titleEFFECT OF WHEY PROTEIN CONCENTRATE AND BUTTERMILK POWDERS ON RHEOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITYen_US
dc.typeArticleen_US

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