THE BENEFITS OF MILK WHEY APPLICATION IN THE TECHNOLOGY OF WHEAT-CORN BREAD

Authors

  • O. Pisarets Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • А. Semenova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • V. Drobot National University of Food Technologies, Kyiv, Ukraine

Keywords:

bread, corn flour, brewing, acid milk whey, flour mix

Abstract

The article presents investigation results of acid milk whey influence on quality of bread from wheat-corn flour mix and the processes occurring in bread during its storage. The use of both separate application of acid milk whey for improving baking goods quality, and in combination with the partial or whole brewing of the corn flour are analyzed. The effect of the applied technological methods on the finished products quality and the duration of their freshness preservation are studied. Bread friability, hydrophilic properties of bread crumb and the quantity content of aromatic substances are determined. By the research the conclusions are made about the optimal way of making bread from wheat-corn flour mixture.

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References

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Published

2017-06-25

How to Cite

Pisarets, O., Semenova А., & Drobot, V. (2017). THE BENEFITS OF MILK WHEY APPLICATION IN THE TECHNOLOGY OF WHEAT-CORN BREAD. FOOD RESOURCES, 5(08), 81–85. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/231

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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