The current trend in the modern consumer orientation to new food products which satisfy both nutritional and sensorial requirements make to appear new products on the food market. The bakery industry takes an important place in commodity market because of the fact that bread is a very important food product which is consummated daily by people. Because of all these facts, the present study aims the recovery of some byproducts from milk and milk products industry (whey) in order to obtain new and improved bakery products. The studies that we made followed the sensorial, physical-chemical and rheological characterization of home made bread with whey addition. Using these additions we saw a major improving in dough workability and fermentation process.
MENU
