Effects of Whey Permeate on the Quality Attributes of Wheat Flour Dough and Its Pan Bread Products
G. HOU (1), T. Liu (2), Y. Ong (3), B. Lee (3), K. Gehring (3) (1) Wheat Marketing Center, Inc., Portland, OR, U.S.A.; (2) University of Minnesota, , U.S.A.; (3) Wheat Marketing Center, Inc., , U.S.A..
Whey permeate is a high-lactose dairy product solid produced through the removal of protein and other solids from whey, and it can offer many benefits to baked products. The objectives of this study were to evaluate the effects of different suppliers and levels of whey permeates on wheat flour dough and its pan bread products, and to identify specific components that may contribute to quality improvement. Two different suppliers and three levels (2%, 4%, and 6%) of whey permeate were investigated. Permeate and lactose products were used to replace sugar (100% and 33.3% substitutions), nonfat dry milk (100% substitution), and salt (100%, 50%, and 25% substitutions) to examine their effects on bread baking performance. Rheological characteristics of wheat flour dough were studied by Farinograph. Pan breads were evaluated for specific volume, texture, general appearance, crumb color, and structure. Replacing nonfat dry milk powder with whey permeate yielded better quality pan bread products (higher specific volume, softer texture, and higher rating scores). More specifically, 2% of whey permeate was an optimum level added in bread formula for a maximum improvement in bread quality with low cost. There was little difference in bread quality improvement between the two different suppliers of whey permeates. Furthermore, whey permeate could partially replace sugar (33.3%) and salt (25% or 50%) with equivalent bread quality to the control.
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