ACID whey concentrated by ultrafiltration a tool for modeling bread properties
Introduction
The consumption of bread has declined by 13.8% during the period of 1999–2003 due to such factors as changing nutritional habits and increasing use of substitutes e.g. breakfast cereals and fast foods (Dewettinck et al., 2008). New varieties of baked goods are becoming increasingly popular worldwide. Generally, in consumers opinion, bread should have a low glycemic index, be a source of protein and dietary fiber, vitamins, magnesium, calcium, trace elements, and antioxidants. Basic components for bread production are cereal flour, water, yeast and salt, but some optional ingredients can be added to improve processing or to produce specialty and novelty breads which often have an increased nutritive value. Dairy ingredients are widely used in the baking industry because of their beneficial effect on the nutritional, organoleptic, and some functional properties of baking products (Kenny, Wehrle, Stanton, & Arendt, 2000). Higher taste, odor and overall acceptability scores for bread with whey protein concentrate powder and buttermilk powder compared to control samples was observed by Madenci and Bilgiçli (2014).
Dairy products are a rich source of vitamins (such as A and B12) and minerals (like calcium), whereas cereal grains fail to provide their sufficient quantities with diet. Whey proteins represent about 20% of milk proteins and constitute a rich source of complete and bio-available amino acids (Dec & Chojnowski, 2006). Lysine (9.1 g/100 g of whey protein) is a crucial amino acid that is lacking in a diet limited to direct consumption of cereal grains (1.6 g/100 g of wheat protein). Denaturated whey proteins were shown to have a higher value of protein efficiency ratio (PER) than wheat proteins (Stahel, 1983). Moreover, the retention of milk proteins in the human body (about 74%) is higher than the retention of wheat proteins (about 66%) (Morens et al., 2003).
Acid whey is a by-product in the manufacture of white cheese (tvarog). It is obtained by lactic acid fermentation and acidic coagulation of milk proteins. It retains 45–50% of milk solid nutrients and typically contains 44–46 g/L of lactose and 6–8 g/L of proteins (Jelen, 2003). The limiting factors of acid whey alimentation usability include low pH (4.5–4.7), acidic flavor and high salt content (Román, Wang, Csanadi, Hodur, & Vatai, 2009). Solid components of whey could be recovered from the liquid whey by using different membrane separation processes, such as: reverse osmosis, nanofiltration, ultrafiltration or microfiltration. Most of these processes enable the separation of milk constituents by molecular sieving or size separation. Membrane separation processes are characterized by pore size from >0.1 μm to <0.1 nm and by operating pressures from 0.01 to 5 MPa (Pouliot, 2008). Membrane processes are now viewed as efficient tools for the development of new value-added products by separating minor compounds such as bioactive peptides, growth factors and oligosaccharides from milk, whey or other dairy-based media. Ultrafiltration and reverse osmosis have been extensively used in whey concentration and have allowed the development of a broad array of whey protein concentrates. Ultrafiltration involves the use of membranes with a molecular weight cutoff in the range of 1–200 kDa and pore size of about 0.01 μm, and is performed at a pressure <1000 kPa.
The aim of this study was to determine the effect of dried acid whey obtained upon ultrafiltration process on wheat and wheat-rye dough and bread properties.
Section snippets
Materials
Acid whey obtained in the industrial process during white cheese (tvarog) production was used as a raw material in this experiment. Laboratory experimental membrane station was used for selective separation of acid whey by membrane separation – ultrafiltration. The experiments were performed using: single B1 (PCI) module with 18 tubular membranes type EM006 (6 kD) in series. The separation area was 0.85 m2. The flow capacity through the module was maintained from 26.1 L/min to 27.7 L/min.
Results and discussion
The effect of dried acid whey concentrates on technological properties of wheat and wheat-rye dough and bread was presented in Table 1. The acidity of dough and breads with dried concentrate was higher compared to the control samples. The decrease in pH of dough and breads with whey concentrate was noticed. The significantly increased of the yield of breads was observed for the experimental breads. The baking loss was significantly lower for wheat and wheat-rye breads with the dried concentrate
Conclusion
The results obtained in this study indicate that acid whey concentrated by ultrafiltration could be used as a functional ingredient of wheat and wheat-rye baking products, especially due to high concentrations of elements significant for well-being. However, the portion of dried whey concentrate less than 20% w/w in the baking formula is suggested for better sensory profile. Moreover, the technological process in the stages of fermentation and bread making should be improved. Currently, in vivo
Acknowledgments
This research was partly supported by the Grant No N R12 0086 06 from the National Centre for Research and Development in Poland and could be used as a part of the PhD thesis of Monika Jadacka.
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