CHANGE OF FUNCTIONAL PROPERTIES OF WHEY PROTEIN
Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2012-10-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_54814_7c04c44c0bffabd32e864d7b2f8b2321.pdf |
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| Summary: | Sweet and sour (salted or unsalted) whey protein concentrates were used after acetylation with acetic anhydride or succinylation with succinic anhydride at 0.5 % to improve the functional properties of dough. The addition of sweet salted whey protein concentrates and acetylated at 0.5% and added at 15% to the dough resulted in highest values of loaf volume and spongyness while when used at 40% it gave an unacceptable results. This indicates that addition of these concentrates was best at 15% of the dough followed by 30% then by 40% for all the treatments.
Sensory evaluation indicates that the loaf made from doughs with the addition of ace-
tylated and succinylated at 0.5% and added at 15% to the dough gave the best res ults for all the studied properties followed by 30% addition while at 40% addition was the lowest and the loaf was unacceptable. |
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| ISSN: | 1815-316X 2224-9796 |