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European Food Research and Technology

, Volume 210, Issue 6, pp 391–396 | Cite as

Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality

  • S. Kenny
  • K. Wehrle
  • C. Stanton
  • Elke K. Arendt
ORIGINAL PAPER

Abstract

 Dairy ingredients are used in breadmaking for their nutritional benefits and functional properties. The effects of the traditionally-used whole and skimmed milk powder, sodium caseinate, casein hydrolysate and three whey protein concentrates on dough rheology and bread quality were studied. Whole and skimmed milk powders improved sensory characteristics. Sodium caseinate and hydrolysed casein displayed beneficial functional properties in breadmaking including low proof time, high volume and low firmness. Both ingredients increased dough height measured with the rheofermentometer. Bread with 2% or 4% sodium caseinate added was rated highly in sensory evaluation. Incorporation of whey protein concentrates generally increased proof time, decreased loaf volume and decreased dough height measured with the rheofermentometer.

Key words Wheat Dough Bread Sodium caseinate Casein hydrolysate 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • S. Kenny
    • 1
  • K. Wehrle
    • 1
  • C. Stanton
    • 2
  • Elke K. Arendt
    • 1
  1. 1.Food Science & Technology Department, National Food Biotechnology Centre, University College, Cork, Ireland e-mail: e.arendt@ucc.ieIE
  2. 2.Teagasc, Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, IrelandIE

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