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

被引：0
作者：
S. Kenny
K. Wehrle
C. Stanton
Elke K. Arendt
机构：
[1] Food Science & Technology Department,
[2] National Food Biotechnology Centre,undefined
[3] University College,undefined
[4] Cork,undefined
[5] Ireland e-mail: e.arendt@ucc.ie,undefined
[6] Teagasc,undefined
[7] Dairy Products Research Centre,undefined
[8] Moorepark,undefined
[9] Fermoy,undefined
[10] Co. Cork,undefined
[11] Ireland,undefined
来源：
European Food Research and Technology | 2000年 / 210卷
关键词：
Key words Wheat; Dough; Bread; Sodium caseinate; Casein hydrolysate;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
 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.
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页码：391 / 396
页数：5
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