A study of the effect of enriched whey powder on the quality of a special-purpose bread

Authors

  • Anatoliy Ukrainets Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine
  • Oksana Kochubei-Lytvynenko Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0003-0712-448X
  • Olena Bilyk Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0003-3606-1254
  • Valerij Zakharevych Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine https://orcid.org/0000-0003-1675-2832
  • Tetyana Vasylchenko Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601, Ukraine

DOI:

https://doi.org/10.15587/1729-4061.2016.65778

Keywords:

whey powder, magnesium-enriched and manganese-enriched, wheat bread for special purposes

Abstract

A topical problem of the bakery industry is to expandthe range of bakery products for special purposes, especially for people over 60. The problem can be solved by using whey in the technology of bread-making. However, whey has a limited shelf life. We have made a comparative analysis of the chemical compositions as well as functional and technological properties of different types of whey powder existing on the market of Ukraine and innovative ones, developed at the National University of Food Technologies (Kyiv, Ukraine). The analysis was aimed at selecting dairy products capable of meeting the technological requirements of lability. Regarding the considerable practical interest, behaviour during processing, transportation and storage, an objective analysis and an accurate calculation of the comprehensive quality index determined the choice of the following criteria: organoleptic characteristics, solubility, and storability. It has been found that the highest comprehensive index (98 %) characterizes whey with an enriched mineral composition, which has served as the basis for its use as a dairy ingredient in the recipes of wheat bread for people of older age groups. It has been specified that the optimal dose of whey to enrich the wheat bread and prolong its freshness is 5 % to the weight of flour. The study has proved the positive influence of whey powder enriched with Mg and Mn on the quality and freshness of bakery products. The findings ascertain the feasibility of introducing magnesium-enriched and manganese-enriched whey powder in the recipes of wheat bread to expand the assortment of bakery products for people of older age groups.

Author Biographies

Anatoliy Ukrainets, Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

Doctor of technical sciences, Professor

Rector

Oksana Kochubei-Lytvynenko, Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Technology

Olena Bilyk, Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Valerij Zakharevych, Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

PhD, Associate Professor

Department Technical Mechanics and Packaging Machinery

Tetyana Vasylchenko, Ukraine National University of Food Technologies 68 Volodymyrska str., Kyiv, Ukraine, 01601

Postgraduate student

Department of Bakery and Confectionary Goods Technology

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Published

2016-04-23

How to Cite

Ukrainets, A., Kochubei-Lytvynenko, O., Bilyk, O., Zakharevych, V., & Vasylchenko, T. (2016). A study of the effect of enriched whey powder on the quality of a special-purpose bread. Eastern-European Journal of Enterprise Technologies, 2(11(80), 32–41. https://doi.org/10.15587/1729-4061.2016.65778

Issue

Vol. 2 No. 11(80) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Oksana Kochubei-Lytvynenko, Anatoliy Ukrainets, Olena Bilyk, Valerij Zakharevych, Tetyana Vasylchenko

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