|
|
EFFECT OF WATER SUBSTITUTION WITH MILK PERMEATE ON MICROBIOLOGICAL, CHEMICAL AND RHEOLOGICAL PROPERTIES OF WHEAT SOURDOUGHS AND BALADY BREAD.
|
|
|
Abstract: This study aimed to utilization of milk permeate instead of water in sourdough and Egyptian balady bread making. Water substituted with permeate by 0, 25%, 50%, 75% and 100%. Microbiological and physicochemical, rheological and organoleptic analyses have been performed. The obtained results revealed that total microbial counts, lactic acid bacteria (log10) and yeasts and moulds gradually increased by developing dough fermentation reached the maximum and ranged from 8.96 to 9.52, 8.89-9.38, 5.70 to 6.55 log10 cfu/g for 3rd sourdough, and from 8.99-9.91, 7.52-8.45 and 8.00 to 9.16 log10 cfu/g for bread dough, respectively. Increasing substitution percentage gradually increased these microbial populations during all fermentation stages. 100% permeate treatments recorded the highest total microbial (9.52 and 9.91), lactic acid bacteria (9.38 and 8.45) and yeasts and moulds (6.55 and 9.16) log10 cfu/g for sd3 and bread dough, respectively. By developing dough fermentation pH values of sourdoughs gradually decreased, while total titratable acidity gradually increased till the 3rd stage of fermentation and recorded values ranged between 4.05 to 4.24 and 9.5 to 16.2 for pH and TA, respectively. Utilization of 100% permeate has resulted clearly in a more rapid decrease of the pH value and increased acidity. Water absorption, stability time gradually increased by increasing the substitution percentage, doughs with 100% of permeate treatment recorded the highest water absorptions (58.7%), stability time (3.5min.) than other treatments, while arrival time, dough development and dough softening degree reduced from 1.5min (for control) to 0.5min, from 2.0min for control to 1.0 min, and from 180BU (for control) to 140BU for 100% permeate treatment, respectively. Substituted water completely with permeate increased TS from 60.27 to 66.02%, carbohydrate from 44.27 to 48.46, protein from 13.07 to 13.62%, fat from 1.58 to 1.98%, ash from 1.35 to 1.96% for the bread. Over all score increased gradually by increasing the substitution percentage. The highest overall score and highest significance was recorded by 100% permeate treatment. In conclusion, completely substitution of water by whey permeate saved the tab water, a safer and easier method for utilization of milk permeate and enhanced the sourdoughs and Egyptian balady bread properties.
|
| Publication year |
2009
|
| Organization Name |
|
| City |
الجيزه
|
| serial title |
Annals of agric.sci,moshtor
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|