Effect of milk whey on protein content and on technological and sensory quality of bread

Abstract

This work had as objective elaborate breads with addition of liquid, concentrate and dry whey to analyse the influence of this ingredient in the technological and sensory characteristics and in the increase of the protein content of breads. Results were evaluated with variance analyse and Tukey's test (p < 0.05). The data were subjected to Pearson correlation analysis. The breads with addition of whey presented higher protein content and higher technological scores than standard bread, except bread with dry whey that shows lower specific volume. In the sensorial evaluation, breads with addition of whey did not present significantly difference in relation to standard bread.