Application of powdered Dutch cheese in wheat flour bread technology

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.331303

Keywords:

wheat flour bread, powdered Dutch cheese, consumer properties, taste, nutritional value

Abstract

Bakery products made from wheat flour occupy a leading position in the assortment. Consumption of such products in the amount of the daily norm (277 g) allows to provide a person’s daily protein requirement by 40.0–43.0%. Wheat bread is a basic product in the diet of the majority of the population, therefore there is an objective need to expand its assortment with products with increased nutritional value, as well as to diversify its taste properties through the use of additional non-traditional raw materials.

The object of research is the technology of bread from wheat flour using powdered Dutch cheese to increase the nutritional value and consumer characteristics of the finished product.

It was established that powdered Dutch cheese is characterized by a good dissolution rate, low tendency to lump formation and a whiteness index corresponding to high-grade flour. The chemical composition of dry hard cheese is mainly represented by protein and fat, which will contribute to the enrichment of bakery products with milk proteins and milk fat.

It was established that according to the complex quality indicator, the optimal dosage of powdered Dutch cheese in the recipe for wheat flour bread is 4.0% by weight of flour. At such a dosage, a bright color of the crust of the product and a lighter color of the crumb are noted compared to the control. The bread acquires a pleasant creamy taste and aroma.

It was established that in the case of dosing powdered Dutch cheese in an amount of 4.0% by weight of flour, the fermentation process is intensified, gluten is weakened, it becomes loose and a strong weakening of the dough is observed during proofing. This is the basis for reducing the duration of dough ripening.

As a result of the research, a recipe for “Cheese” bread was developed, which has an extended shelf life and a lower value of crumb porosity, compared to the control by 21.8% – in the case of storage for 72 hours and provides the human body's need (women aged 18–29 years, I group of labor intensity) for proteins by 14.3% and fats 2 times more compared to the control sample.

Author Biographies

Olena Bilyk, National University of Food Technologies

PhD, Professor

Department of Bakery and Confectionary Goods Technology

Liudmyla Burchenko, National University of Food Technologies

PhD

Department of Bakery and Confectionary Goods Technology

Yulia Bondarenko, National University of Food Technologies

PhD, Associate Professor

Department of Bakery and Confectionary Goods Technology

Volodymyr Bilokhatniuk, National University of Food Technologies

Department of Bakery and Confectionary Goods Technology

Vasyl Bilokhatniuk, National University of Food Technologies

Department of Bakery and Confectionary Goods Technology

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Application of powdered Dutch cheese in wheat flour bread technology

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Published

2025-06-03

How to Cite

Bilyk, O., Burchenko, L., Bondarenko, Y., Bilokhatniuk, V., & Bilokhatniuk, V. (2025). Application of powdered Dutch cheese in wheat flour bread technology. Technology Audit and Production Reserves, 3(3(83), 76–83. https://doi.org/10.15587/2706-5448.2025.331303

Issue

Vol. 3 No. 3(83) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Olena Bilyk, Liudmyla Burchenko, Yulia Bondarenko, Volodymyr Bilokhatniuk, Vasyl Bilokhatniuk

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