Effect of different concentration of whey on the semivoluminous bread (Barbari)

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Some of vitamins and minerals in wheat, which exist in brain, are wasted in milling and do not enter into the flour. Whey is especially rich in lactose, minerals and calcium phosphate. This deficit in bread can be compensated by whey to some extend. Also whey can effectively postpone the staling of bread and improve the physicochemical properties of the bread. An attempt was made investigate the effect of whey on semivoluminous bread (Barbari). Barbari was chosen as the only semivoluminous bread in Iran. By adding whey at four levels of 20, 30, 40 and 50% of water generally needed to make paste, its effect was compared with the control sample (0%). All other conditions were similar. The treated samples were examined by the vicoelastography test in three successive days (1, 2 and 3 days). The compressibility, consistency and elasticity of final product were evaluated. The best compressibility and consistency was observed at 20% whey concentration. The best elasticity was obtained in control after three days, followed by 20% whey concentration. By adding whey, the time for secondary fermentation, the time for final fermentation as well as baking time were decreased by 27, 25 and 26%, respectively. Considerating the organoleptic properties and the panel test, the samples consisting of whey were better than control sample, from the view point of adherence of crust, flavour and odour.

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